One-bowl vegan raspberry muffins that are fluffy, moist, and packed with raspberries. These muffins have tall bakery-style tops and an optional crumble topping.
Ingredients you'll need
Notes about the ingredients
Fresh raspberries or frozen raspberries. These muffins work well with both! If using frozen raspberries, you do not need to thaw them. Frozen raspberries are more likely to break apart and can slightly discolor the muffins but it doesn't negatively impact the flavor.
Lemon zest adds depth of flavor to the muffins.
Baking powder and soda. Double baking agents give these muffins a light and tender texture, almost like cupcakes.
Apple cider vinegar (or white vinegar or lemon juice). We're using just a small amount because the acid reacts with the milk to make vegan buttermilk and lends a softer crumb.
Even though these muffins have no egg, this recipe doesn't need any special egg replacers!
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Tips for making the muffin batter
The muffin batter comes together in one bowl! All you'll need to do is mix the dry ingredients, add and mix the wet ingredients, and fold through the raspberries.
You don't need to toss the raspberries in flour! The thick muffin batter suspends the berries so they don't sink to the bottom when baked.
My top tips are:
- Don't overmix your muffin batter. Some lumps are absolutely fine, as long as they aren't lumps of flour.
- Gently fold in the raspberries at the end with a large rubber spatula or wooden spoon. It's okay if some of the raspberries break down (I actually prefer it this way) but we don't want to squash the berries too much!
Optional: Making the crumble
If you're baking the muffins in one go, you can clean out the bowl you used for your muffin batter and make the crumble in the same bowl!
The crumble is easy to make - just mix all the ingredients until crumbly.
TOP tips for high muffin tops
If you bake the muffins as is, you'll get high muffin tops.
However, for extra-high muffin tops, I recommend baking only 6 muffins at a time and filling every other cavity. You can see the spacing in the images below. That means you will need to bake the muffins in 2 lots but the results are well worth it!
Also, make sure your oven isn't too cold!
I've tested other methods such as resting the batter overnight, and starting the oven really hot then reducing the temperature. However, these take more time and are more fiddly.
This vegan raspberry muffin recipe is customizable! To the muffin batter, you can also add:
- Vegan white chocolate chips or chocolate chips of choice
- Nuts, such as walnuts and pecans
- Lemon juice (replace some of the milk with lemon juice)
- Strawberries (chopped), blueberries or blackberries (replace some of the raspberries with other berries)
For raspberry banana muffins, I recommend making my vegan banana muffin recipe and adding raspberries to that recipe.
Instead of all-purpose flour, you can use whole wheat flour or spelt flour for heartier muffins.
You can also replace granulated sugar with coconut sugar. The final muffins will be darker in color and slightly less sweet.
I don't recommend using liquid sweeteners (such as maple syrup) in the same amount as granulated sugar as they'll be too heavy. However, you're welcome to experiment with ratios to see what works for you.
I haven't tested it for this recipe so cannot vouch for the results. However, if you've successfully used a certain brand of gluten-free flour for a similar recipe, it should be fine with these raspberry muffins.
More vegan muffin recipes
See my full collection of one-bowl vegan muffin recipes.
Vegan Raspberry Muffins
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with liners.
Make the muffin batter:
- Add all the dry ingredients to a large mixing bowl and whisk until there are no lumps.
- Add all of the wet ingredients (except the raspberries) and mix until just combined. Some lumps in your batter are fine, as long as there aren't lumps of flour.
- Add the raspberries (if desired reserve a handful to decorate). Fold until just combined.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin tin. The muffin batter should be close to the top of each cup (check the reference images above and see note 4).
- Optional: Break apart the raspberries with your fingers and sprinkle on top of the muffins.
Optional Crumble Topping:
- Add all the ingredients to a mixing bowl. Mix until it forms a crumbly mixture.
- Generously sprinkle the crumble on your muffins.
Baking and storing the muffins:
- Bake the muffins for 25-30 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean. Some crumbs are fine.
- Allow the muffins to cool in the muffin pan for 15 minutes then place them on a cooling rack.
- Enjoy the vegan raspberry muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
- It's important to measure the flour accurately, otherwise your muffins will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the cup to scoop flour out of your container as this will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
- If using frozen raspberries, you don't need to defrost or rinse them.
- Alternatively, you can use coconut oil and add a pinch of salt to mimic the buttery flavor.
- For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
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