Vegan Raspberry Muffins
Fluffy Vegan Raspberry Muffins make for the most delicious breakfast or snack! They freeze well and are quick and easy to bake!
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Bonnie - Serene Trail
Servings: 12
Calories: 189kcal
Ingredients
Vegan Raspberry Muffins
- 1 1/4 cup plant-based milk, soy, almond, etc., (296ml)
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour, (240g)
- 3/4 cup cane sugar, (158g)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup oil, canola, light tasting olive, or melted vegan butter, (79ml)
- 2 teaspoons vanilla extract
- 1 cup fresh raspberries, (123g)
Crumble Topping (optional)
- 5 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 2 tablespoons vegan butter
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin or use nonstick baking spray. Rinse the raspberries and gently pat them dry. Slice the butter into cubes.
- Stir the plant-based milk and apple cider vinegar together to make vegan buttermilk. Let it sit for about 5 minutes to allow time to curdle.
- Make the crumble topping by mixing the flour and brown sugar in a bowl. Cut the vegan butter cubes into the mixture with a fork or pastry cutter until it’s crumbly. Cover the bowl and place it in the refrigerator.
- Sift the flour into a large mixing bowl and stir in the remaining dry ingredients. Pour the wet ingredients, including the buttermilk, into the mixing bowl.
- Combine everything together just until it’s mostly combined. Try not to overmix the batter. Gently fold the raspberries into the batter.
- Divide the batter evenly across the muffin liners with a scoop. Each liner will be mostly full. 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. Check that they are done by inserting a toothpick that should come out clean. Let them cool for 10 minutes.
Video
Notes
- Make sure to shake the plant-based milk before pouring it to ensure that the thicker parts of it are included. This will help with curdling.
- The muffin batter will be on the thinner side, which helps to keep things gentle on the fragile raspberries.
- Check the muffins toward the end of their baking time. If the crumble seems like it might burn, cover them with foil during the last few minutes.
Nutrition
Serving: 1 muffin | Calories: 189kcal | Carbohydrates: 24.4g | Protein: 3.1g | Fat: 8.6g | Saturated Fat: 1.4g | Sodium: 261mg | Potassium: 306mg | Fiber: 1.5g | Sugar: 9.6g | Calcium: 51mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.