Vegan Raspberry Muffins
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Fluffy Vegan Raspberry Muffins with a crunchy crumble top and bursts of fruit are such a wonderful way to start your day!
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Ingredients
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Preheat the oven to 375°F. Rinse the raspberries and gently pat them dry.
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Stir the plant milk and apple cider vinegar together to make vegan buttermilk.
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Make the crumble by mixing the flour and brown sugar in a bowl. Cut the vegan butter cubes into the mixture.
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Sift the flour into a bowl and stir in the remaining dry ingredients.
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Pour the wet ingredients, including the buttermilk, in.
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Combine everything together just until it’s mostly combined. Try not to over mix the batter.
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Gently fold the raspberries into the batter.
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Divide the batter evenly across the muffin liners. Then top them with crumble.
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Bake the muffins on the middle rack for 25 to 30 minutes or until they are a light golden brown.
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