These vegan raspberry muffins are fluffy and delicious, and bursting with sweet raspberries in every bite. Bake a batch (or two) and you're set for a tasty, easy vegan breakfast all week.
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This raspberry muffin recipe is my all time favorite vegan breakfast recipe. I like to make a batch of these or my vegan blueberry muffins over the weekend, and store them in the fridge for a quick breakfast all week long. If you want to get fancy, pipe some vegan cream cheese frosting on the top, and now you have raspberry cupcakes!
They're freezer friendly too, so they're a great breakfast meal prep option for busy mornings. And, there's a gluten free option as well. What's not to love? Let's get baking!
Top Tip: You might also like my vegan lemon drizzle cake.
Ingredients
- Flour: This recipe calls for basic, all purpose flour, but you can sub in your favorite gluten free flour for gluten free raspberry muffins. Oat flour works well here.
- Sugar: You can use granulated or caster sugar in this recipe.
- Vegetable Oil: Canola or sunflower oil are both good choices. You can also use coconut oil in this recipe.
- Baking Powder: Baking powder is one of the leavening agents that makes your muffins rise.
- Baking Soda: Baking soda creates carbon dioxide bubble in the presence of acid (in this case vegan buttermilk).
- Vanilla: Buy the best quality vanilla extract you can afford. It really makes a huge difference to the flavor of all your baked goods.
- Raspberries: Fresh raspberries are the best option, but you can also you frozen raspberries. Defrost them, and rinse them before adding them to the batter.
- Salt: Salt naturally perks up all the other flavors. It also adds a nice balance to the sweetness in this recipe without a noticeable salty flavor.
- Almond Milk: I've used almond milk in this recipe, but you can use soy milk or any other plant based milk you prefer.
- Apple Cider Vinegar: Apple cider vinegar, when combined with almond milk makes vegan buttermilk, which is what we'll be using as an egg substitute.
How To Make Vegan Raspberry Muffins
- Preheat your oven to 375 F (200 C). Line a muffin tin with cupcake liners, or grease a silicon pan.
- Put your almond milk into a small bowl and mix in the apple cider vinegar. Set it aside for five minutes. It will curdle and thicken and turn into vegan buttermilk.
- In a large mixing bowl sift together your flour, sugar, baking powder, baking soda and salt.
- Now add your vegan buttermilk, vegetable oil, and vanilla and mix until no lumps remain. Be careful not to over mix your batters or your muffins will come out heavy and dense.
- Gently fold in the raspberries. Reserve a handful to scatter over the top, and bake for 20-25 minutes.
- Allow your raspberry muffins to cool for 15 minutes in the pan, before moving them to a cooling rack.
Frequently Asked Questions About This Recipe
Yes, you can. Defrost them and give them a good rinse if you don't want your muffins to be pink.
Absolutely! Just substitute your favorite gluten free four for the all purpose flour.
Store them in an airtight container lined with a paper towel for up to three days.
Yes, you can! Freeze them in an airtight container for up to three months. To defrost them, simply leave them in the fridge.
Did You Make This Recipe?
If so, I'd love to see it. Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
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📖 Recipe
Vegan Raspberry Muffins
Ingredients
- 1 cup almond milk *or any plant based milk
- 1 teaspoon apple cider vinegar
- 2 cups flour
- ¾ cup caster sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil or coconut oil
- 1 cup raspberries cut in half
Instructions
- Preheat the oven to 375° F (200° C). Line a muffin tin with cupcake liners and set aside.
- Combine the almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
- Sift the dry ingredients into a medium size bowl. Add the reserved vegan buttermilk, vanilla and vegetable oil. Mix together until everything is well incorporated. Do not over mix. Fold in the raspberries, reserving a small handful t scatter over the top.
- Spoon the batter into the prepared muffin tin, filling each liner ¾ full. Bake for 20-25 minutes. The muffins are done when the tops are golden and a toothpick comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring them to a cooling rack.
Lynda
I made these muffins today and they are absolutely wonderful!
Will definitely be making these again.
Keri Bevan
Hi Lynda, Thank you for letting me know. That makes my day!
Em
I turned these into a raspberry loaf and it was absolutely perfect! Changes: poured the batter into a loaf tin, baked at 375 for around 50 minutes. Kept checking every 5 or so minutes after the first 30. Thanks for the recipe! My office will be pleased 🙂
Keri Bevan
Hi Em, That's such a great idea! Thank you for letting me know!xx
Saul
I've never made raspberry muffins before! These where delicious 😋
Keri Bevan
Hi Saul, I'm so pleased you liked them. They're a favorite over here too:)