Vegan Raspberry Muffins

Fluffy Vegan Raspberry Muffins with a crunchy crumble top and bursts of fruit are such a wonderful way to start your day!


Preheat the oven to 375°F. Rinse the raspberries and gently pat them dry.

Stir the plant milk and apple cider vinegar together to make vegan buttermilk. 

Make the crumble by mixing the flour and brown sugar in a bowl. Cut the vegan butter cubes into the mixture.

Sift the flour into a  bowl and stir in the remaining dry ingredients. 

Pour the wet ingredients, including the buttermilk, in.

Combine everything together just until it’s mostly combined. Try not to over mix the batter. 

Gently fold the raspberries into the batter.

Divide the batter evenly across the muffin liners. Then top them with crumble.

Bake the muffins on the middle rack for 25 to 30 minutes or until they are a light golden brown.

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