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
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
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.
Lemon juice (or apple cider vinegar or white vinegar). 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, you don't need any special egg replacers!
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.
Optional add-ins
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. You may also like my coconut raspberry cake.
Expert tips
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
Or see all of my one-bowl vegan muffin recipes.
Follow Rainbow Nourishments on Instagram, Facebook, TikTok and Pinterest, and subscribe via email to receive all of our latest recipes!
Vegan Raspberry Muffins
Ingredients
Dry ingredients
- 3 cups (375g) all-purpose plain flour, spooned and leveled (note 1)
- 1 cup (200g) granulated sugar
- 1 tablespoon baking powder
- ⅛ teaspoon baking soda
- Pinch of salt
Wet ingredients
- 1 ¼ cup (315g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon lemon juice, apple cider vinegar or white vinegar, optional
- ~1 tablespoon lemon zest, optional (about 2 lemons)
- 2 teaspoons vanilla extract
- 2 cups (250g) fresh or frozen raspberries, (note 2)
Crumble topping (optional)
- ½ cup (65g) all-purpose plain flour
- 3 tablespoons (35g) granulated sugar
- 2 ½ tablespoons (35g) vegan butter, melted and cooled (note 3)
- ¼ teaspoon ground cinnamon
Instructions
- 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 the mixture is well combined.
- 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.
Notes
- 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.
Nutrition
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Kimberly says
Literally amazing. Best muffins I have ever tasted! Thank you!!
Anthea says
Hi Kimberly, that's the best news!! Thanks so much for your review 🙂
Barbara from London says
Absolutely delicious! And so easy to make! Thank you!!
Anthea says
Aw, that's amazing!! Thanks so much for letting me know, Barbara 🙂
Julia says
Muffins are excellent! Thank you so much for this recipe!
Greetings from Poland 🙂
Anthea says
Hi Julia, I'm so thrilled that you enjoyed these muffins! Thanks so much for your lovely feedback 🙂
Lisa says
Loved these muffins! I made the recipe with no changes, and they smell and taste like they're from a bakery. Will make again and again.
Anthea says
That's great to hear, Lisa! Thanks so much for the review 🙂
Lana says
This was disgusting it tasted like oil and vinegar
Anthea says
I'm sorry that you didn't enjoy these. By any chance, did you forget to add the flour or the sugar or any other ingredient?
Carole says
Did it and loved it! Easy and so good!
Anthea says
Aw, that's wonderful news!
Lesley says
These muffins are really gorgeous. I made them the other day and added vegan white chocolate to the raspberries. They went down a treat. Thank you 😊
Anthea says
Hi Lesley, I'm so glad!!! White chocolate and raspberries are a dream combination. Thanks so much for your lovely feedback 🙂
Nicky says
Can you replace the flour with oat flour? Trying to think of a healthier version for toddlers to eat. Can honey also be used as a replacement for sugar?
Anthea says
Hi Nicky, I haven't tested it, but from experience, it's best if you combine the oat flour with a little corn starch/potato starch as it helps bind the mixture. With using liquid sweeteners, you'd need to use a lesser amount of it, and adjust the other liquid ingredients for the recipe to work. I hope that helps!
Tiphaine says
Can I use this recipe to make a raspberry bread in a loaf pan?
Anthea says
Yes, but it's best if you use a loaf pan that's longer than 20 cm (8-inches) otherwise it will be too much batter. Or, use my blueberry bread recipe and add raspberries instead. Hope that helps!
Meg says
Hi ! Can I use frozen cranberries instead of raspberries for this recipe ?
Anthea says
Hi Meg, I imagine they would work!
Leanne says
FABULOUS!!! I've made the muffins, and now I'm making them in loaf form. Don't hesitate, make these muffins!
Anthea says
Aww, thanks so much Leanne! I'm thrilled that you loved this recipe and thanks sooo much for your kind feedback!
Kristina says
So good. I added shredded coconut to the muffin batter. One of the best muffin recipes I've made, thanks.
Anthea says
Ooh, coconut would be a delicious add-in! I'm so happy that you loved these muffins, thanks Kristina!
Kay says
Absolutely gorgeous muffins!! I followed recipe exactly and the texture and flavour were perfect. We made extra large muffins and they were such a treat. Thank you for such an amazing recipe!
Anthea says
I'm so thrilled that you loved these muffins, Kay! Thanks so much for your kind feedback ❤️
Lynn says
Hi. I am not a vegan but this recipe looks interesting to me. What happens if I substitute regular dairy milk for nondairy? How does nondairy milk affect the baking process?
Anthea says
Hi Lynn, dairy milk almost always works the same as non-dairy milk in baked goods. I hope that helps.
Lynn says
Thanks. I made it today with regular milk and it turned out great! Thanks for sharing. This website makes me feel like I can do vegan. 😊 thank you for the inspiration and motivation. 😊
Hana says
Thank you so much for this recipe. I made them today with the crumble topping. My whole family loved them.
Anthea says
That's wonderful to hear, Hana! Thanks so much for leaving a comment here! ❤️
Elizabeth says
Can u use coconut oil to replace the neutral oil
Anthea says
Yes, however, I suggest serving the muffins at room temperature or warmed up because coconut oil solidifies at certain temperatures and will make the muffins feel drier than they're meant to be.
wendy says
i hate to be the one to ask….but gf option?
Anthea says
Hi Wendy! I mentioned it in the blog post but I haven't tested this recipe with gf flour. However, if you've successfully used a certain brand of gf flour for other vegan cakes, it should be fine with these muffins!
Carol says
Hi Anthea,
These look so delicious, do you think using coconut oil in the crumble would work?
Anthea says
Hi Carol, yes coconut oil for the crumble will work! If you check the notes of the recipe box, there's an extra tip :).