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These vegan raspberry muffins with white chocolate chips are sweet, fluffy yet moist, and packed with fruity flavor. The dairy free white chocolate has a creamy texture and sweet vanilla flavor that pairs perfectly with the slightly tart and juicy raspberries.
Why This Recipe Works
Eggless raspberry muffins…yes please!
Similar to my banana blueberry oat muffins, this recipe uses applesauce which serves as a fantastic egg replacer. It helps bind the muffins and keeps them moist.
Since eggs also help leaven baked goods, we’re adding baking powder to help the muffins rise and to give them a fluffy cake-like texture.
Ingredients
These raspberry and white chocolate muffins use less than 10 ingredients, most of which are pantry friendly staples.
Vegan Butter
I used Country Crock Plant Butter here but you can use your favorite vegan butter. For more tips, you can check out this article about the best vegan butter brand for baking.
You can sub in vegetable oil for the vegan butter. Add ¼ tsp more salt if using an unsalted oil. Dairy free butter can also be subbed 1 for 1 with regular dairy based butter.
White Cane Sugar
To add sweetness and help tenderize the crumb. For a caramel flavor, use light brown sugar instead of cane sugar. I haven’t tried this substitution, but the white sugar should be able to be subbed for a granulated sugar-free alternative like erythritol or xylitol or for coconut sugar.
Unsweetened AppleSauce
This acts as the egg substitute by adding moisture to the batter. It also adds a bit of natural sweetness so this recipe calls for slightly less sugar than normal.
No applesauce? Sub in 1 ½ very ripe mashed bananas (about 1⁄2 cup mashed). This has a very subtle banana flavor, but isn’t overpowering, and the texture is still fluffy and moist.
Plant Milk
My favorite for baking is unsweetened soy milk but you can use oat milk or almond milk here.
All purpose flour
These muffins call for regular all purpose flour. Be sure to measure with a digital scale or use the spoon-and-level method for the best results.
Frozen or Fresh Raspberries
The star of the muffin! I use frozen berries when making these for convenience but fresh work too. If the berries are slightly thawed, they may bleed into the batter. Be careful when folding fresh berries in since they can get crushed easier.
Vegan White Chocolate
You can use mini chips or chopped baking wafers. This can be swapped for regular semi-sweet or dark chocolate chips if you prefer.
The best vegan white chocolate
I’ve tried a few different vegan white chocolate brands over the past few years and so far my favorites are by King David and Enjoy Life. I order this white chocolate online in bulk for the best price. Below are a few of the products I’ve used in this recipe:
- White Chocolate Baking Wafers: these don’t have cocoa butter in them, but they do melt much easier than the white chocolate chips below.
- White Chocolate Chips: these chips do have real cocoa butter unlike a lot of other vegan white chocolate chips on the market
Step By Step Guide
Exact measurements and quantities are in the recipe card below!
In a large bowl, cream the softened vegan butter and the cane sugar until smooth, fluffy, and slightly lighter in color. Add the remaining wet ingredients.
Add the flour, salt, and baking powder on top. Mix the dry ingredients together with a fork, then mix the wet and dry together to form a very thick batter.
Add the berries and white chocolate on top of the vegan muffin batter.
Fold in the fresh or frozen raspberries and white chocolate.
Scoop the muffin batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.
Bake at 375F for 25-27 minutes.
Serving Tips
These vegan raspberry and white chocolate muffins are a super tasty breakfast or they’re perfect for a quick snack.
Enjoy them with a cup of coffee or a matcha latte!
Storage
- Room Temperature: These vegan raspberry muffins will stay fresh at room temperature for 1 day. You can cover them loosely with plastic wrap if you’d like, but it isn’t necessary.
- Fridge: After 1 day, I recommend sealing them in an airtight container and storing them in the fridge for 2-3 days.
- Freezer: These muffins can also be frozen. Wrap them tightly with plastic wrap or place them in a freezer-proof baggie and freeze for 2-3 months.
Helpful Muffin Tips
- Break large raspberries into small chunks: to help the muffins retain their shape after baking, cut or break very large raspberries into pieces about the size of a blueberry prior to mixing them into the batter.
- Use frozen berries to prevent the batter from turning red: If using fresh berries, they may bleed a little into the batter and turn it red.
- Use room temperature ingredients: make sure the vegan butter and dairy-free milk are at room temperature to prevent the fat from the butter from separating out when mixing the wet ingredients.
- Use an ice cream scoop for uniform muffins: use a cookie dough or ice cream scoop to fill the muffin cups.
Some Common Questions
I don’t recommend using maple syrup or other liquid sweeteners in this recipe. The fluffy yet dense texture requires a granulated sweetener.
Most plant milk will work wonderfully in this recipe. I recommend unsweetened oat milk, almond milk, or soy milk. Coconut milk will also work, but may give these muffin a subtle coconut flavor.
Applesauce serves as a fabulous egg replacement in this recipe. When paired with vegan butter, baking powder, and the perfect ratio of wet to dry ingredients, it creates the BEST fluffy vegan muffins.
More Vegan Muffins
Best Vegan Raspberry Muffins – So Fluffy!
Rate this RecipeIngredients
- ½ cup softened vegan butter, 114g
- 1 cup granulated cane sugar, 200g
- 1 tsp pure vanilla extract
- ½ cup unsweetened applesauce, 130g – or unsweetened dairy-free yogurt
- ½ cup dairy-free milk, like soy or oat milk- room temperature
- 2 cups all-purpose flour, 240g
- ½ tsp sea salt
- 2 tsp baking powder, 7g
- 1 ½ cups fresh or frozen raspberries
- ½ cup dairy free white chocolate chips, plus more for topping
Instructions
- Preheat the oven to 375°F or 190°C. Grease or line 2 regular muffin tins.
- In a medium sized bowl, cream the softened vegan butter and the cane sugar until smooth, fluffy, and slightly lighter in color.
- Add the vanilla, applesauce and dairy-free milk. Whisk to combine until the wet ingredients are a uniform mixture. Note: If it looks like the vegan butter has curdled or separated a bit, this is okay. This can happen if the ingredients aren’t all room temperature.
- Add the flour, salt, and baking powder on top. Mix the dry ingredients together with a fork, then mix the wet and dry together to form a very thick batter.
- Fold in the fresh or frozen raspberries and white chocolate. Note: If the raspberries are very large, cut or break them into pieces about the size of a blueberry prior to mixing into the batter. If using fresh berries, they may bleed a little into the batter and turn it red.
- Scoop the batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.
- Bake at 375°F for 25-27 minutes. They should be golden brown when done. Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
Video
Recipe notes
- Applesauce substitute: It can also be substituted with 1 ½ very ripe mashed bananas for the applesauce (about 1⁄2 cup mashed). This has a very subtle banana flavor, but isn’t overpowering, and the texture is still fluffy and moist.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
These were delicious! The muffin tops stuck to the top of the pan and I couldn’t get the muffins out in one piece. Do you know what I could have done wrong? I have another container of raspberries and would like to try again. What did you grease the pan with? I sprayed Pam butter spray. I usually use liners but I wanted them to brown like yours did. I used Country Crock olive oil butter sticks and oat milk (both room temp). The batter was thick like the recipe said so I’m thinking it was the way I greased the pan.
Hi Shari, I also used Pam spray to grease my muffin tin. You could try spraying a bit of Pam on the top of the pan to help grease it, or you could try removing the muffins before they cool down and the tops harden. They should be easier to remove when still warm.
Another thing you could try is to only fill the cups just over halfway so the tops don’t rise over the edge of the pan.