Impress your friends and family with these delicious vegan raspberry muffins! They're made from fresh red raspberries and are bursting with the flavor of summer! Made without eggs or dairy, these muffins are delicious and will bake up perfectly, even with gluten-free flour.
❤️ Why make vegan raspberry muffins
If you have fresh raspberries on hand, you have to make these vegan raspberry muffins! Just one bite brings me back to picking raspberries in my grandparents' yard when I was a kid.
🧾 Ingredients and substitutions
- Flour - I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
- Sugar - any vegan sugar that you want will work. I usually use organic cane sugar. Darker sugar like coconut sugar will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
- Baking Powder - to make the muffins rise.
- Baking Soda - to make the muffins rise.
- Plant-Based Milk - you can use almond milk, soy milk, oat milk, or whatever vegan milk you want.
- Apple Cider Vinegar - to curdle the milk and activate the baking soda. You can use white vinegar or lemon juice instead.
- Applesauce - this repaces the egg in traditional muffins. If you don't have apple sauce you can use 2 mashed bananas instead.
- Cooking Oil - any neutral-flavored cooking oil will work. I usually use canola oil, but you can also use light olive oil, coconut oil, or even melted vegan butter.
- Vanilla Extract - for flavor.
- Raspberries - fresh red raspberries work best, but you can also use frozen raspberries. You can also use black raspberries.
🔪 Helpful tools
- Muffin Tins - to bake the muffins in. You can use cupcake liners or simply spray the muffin tins with oil.
🥄 How to make vegan raspberry muffins
Step 1 - Preheat the oven to 400° F and prepare muffin tins with either spray oil or cupcake liners.
Step 2 - Add the dry ingredients to a mixing bowl.
Step 3 - In a separate container (I like to use a large measuring container) add the wet ingredients.
Step 4 - Give the wet ingredients a stir then pour them into the dry mixture.
Step 5 - Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 cup of fresh raspberries.
Step 6 - Scoop out the batter and add it to the prepared muffin tins, filling them about 3/4 of the way full.
Step 7 - Place the muffin tin in the oven and turn down the oven temperature to 375° F.
Step 8 - Bake for 18 minutes and then allow them to cool before adding a glaze or icing if desired.
For the vegan lemon glaze
Step 9 - Simply mix 1/3 cup of powdered sugar with 2 tsp of lemon juice. Add another drop or two of lemon juice if it is too thick. Add another teaspoon of powdered sugar if too thick.
Step 10 - For a more decadent glaze, use my vegan icing recipe. You can also make these into raspberry coffee cake muffins by topping them with my crumble topping recipe.
👩🏻🍳 Pro tips
- Wash the berries under cold water, then pat dry with a paper towel and if you are using fresh-picked berries, check them carefully for bugs.
- Be sure to spoon-measure your flour, so you have an accurate measurement.
- Make sure to pre-heat your oven to 400° F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
❓ Frequently asked questions?
To make these raspberry muffins gluten-free, you simply have to swap out the flour for a grain-based gluten-free flour mix. Don't use almond flour or other grain-free mixes, they will not bake the same.
You can use black raspberries, blackcaps, wineberries, blueberries, and even wild strawberries (or chopped strawberries) in this recipe instead of red raspberries.
🥡 How to store raspberry muffins
Countertop: These vegan raspberry muffins will keep well on the countertop for about 24 hours, but since the berries have a lot of moisture, store them in the fridge if you won't eat them all in the first 24 hours.
Refrigerate: These vegan raspberry muffins will keep well in the fridge for about 3 days in an airtight container.
Freeze: These muffins can be stored in an airtight container in the freezer for up to 3 months.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan raspberry muffins recipe
Vegan Raspberry Muffins
Equipment
Ingredients
Dry ingredients
- 2 cups flour (I like 1 cup white and 1 cup whole wheat flour)
- 2/3 cup vegan sugar or sweetener of choice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 3/4 cup plant milk or any plant-based milk of choice
- 1 cup applesauce
- 1/3 cup oil (any neutral flavored oil will work) or sub with 1/3 cup more applesauce
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Berries
- 1 cup fresh raspberries
For the lemon glaze (optional)
- 1/3 cup powdered sugar
- 2 teaspoons lemon juice juice
Instructions
- Preheat the oven to 400° F (204° C) and prepare muffin tins with either spray oil or cupcake liners.
- Add the dry ingredients to a mixing bowl. (2 cups flour, 2/3 cup sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.)
- In a separate container (I like to use a large measuring container) add the wet ingredients. (3/4 plant milk, 1 cup applesauce, 1/3 cup oil, 1 1/2 tsp vanilla, 1 tsp lemon juice.)
- Give the wet ingredients a stir then pour them into the dry mixture.
- Stir with a rubber spatula or wooden spoon until all of the flour is incorporated, then stir in 1 cup of fresh raspberries.
- Scoop out the batter and add it to the prepared muffin tins filling them about 3/4 of the way full.
- Place the muffin tin in the oven and turn down the oven temperature to 375° F (190° C)
- Bake for 18 minutes and then allow them to cool before adding a glaze or icing if desired.
Lemon icing
- Simply mix 1/3 cup of powdered sugar with 2 tsp of lemon juice. Add another drop or two of lemon juice if it is too thick. Add another teaspoon of powdered sugar if too thick.
Notes
- Be sure to spoon measure your flour, so you have an accurate measurement.
- Make sure to pre-heat your oven to 400° F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
- Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
Nutrition
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