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5 from 11 votes

Vegan Raspberry Muffins

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Cuisine: American, Vegan
Servings: 12 muffins
Author: Anthea

Ingredients

Dry ingredients

Wet ingredients

Crumble topping (optional)

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 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.

Notes

  1. 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.
  2. If using frozen raspberries, you don't need to defrost or rinse them.
  3. Alternatively, you can use coconut oil and add a pinch of salt to mimic the buttery flavor.
  4. 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

Serving: 1 large muffin without crumble | Calories: 384kcal | Carbohydrates: 65g | Protein: 6g | Fat: 11g | Sodium: 151mg | Potassium: 97mg | Fiber: 3g | Sugar: 18g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 3mg
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