These vegan raspberry muffins with white chocolate chips are sweet, fluffy yet moist, and bursting 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 you’ll love these vegan raspberry muffins
- Perfect Fluffy Texture: these tried and tested muffins have the perfect ratio of vegan butter, sugar, and flour for a dense, moist, yet fluffy texture.
- 1 Bowl: no need to dirty a bunch of dishes here!
- Eggless Raspberry Muffins: this recipe is completely egg-free and uses applesauce to create a crumb that holds together beautifully.
- Melt-In-Your-Mouth Vegan White Chocolate: this post includes the best vegan white chocolate for these vegan raspberry muffins!
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.
The Ingredients
These raspberry and white chocolate muffins use less than 10 ingredients, most of which are pantry friendly staples.
For these muffins, you’ll need the following:
- Vegan Butter, like Country Crock Plant Butter or Earth Balance
- White Cane Sugar
- Vanilla Extract
- Unsweetened Applesauce
- Plant Milk, like unsweetened oat milk, unsweetened soy milk, or unsweetened almond milk
- All Purpose Flour
- Baking Powder
- Frozen or Fresh Raspberries
- Vegan White Chocolate, chips or chopped baking wafers
Substitutions
- Applesauce Substitute: sub 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.
- Vegan Butter Substitute: 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: 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.
Add-Ins
- Lemon Juice: add 2-3 tbsp of lemon juice and 1 tbsp of lemon zest (the zest of 1 lemon) to create vegan lemon raspberry muffins.
- Dark Chocolate Chips: double up on the chocolate and mix in normal chocolate as well
The best vegan white chocolate
I’ve tried a few different vegan white chocolate brands over the past few years and so far my favorite is by King David. 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
Helpful Equipment
- Muffin Tin or Pan
- Large Mixing Bowl
- Electric Hand Mixer: this is optional, the batter can easily be mixed by hand
- Wire Cooling Rack
Step by Step Instructions
*Video Tutorial is in the Recipe Card Down Below*
STEP 1: In a large bowl, cream the softened vegan butter and the cane sugar until smooth, fluffy, and slightly lighter in color.
STEP 2: Add the vanilla, applesauce, and dairy free milk. Whisk to combine until the wet ingredients are a uniform mixture. You can also add the dairy free milk after the flour to prevent the separation of the vegan butter.
STEP 3: 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.
STEP 4: Fold in the fresh or frozen raspberries and white chocolate.
📌 Note: If using fresh berries, they may bleed a little into the batter and turn it red.
STEP 5: Scoop the muffin batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.
STEP 6: Bake at 375F for 25-27 minutes.
Serving
These vegan raspberry and white chocolate muffins are a super tasty breakfast or they’re perfect for a quick snack.
They’re delicious straight out of the oven with a smear of vegan butter or enjoy them once they’ve cooled down. As they cool, the exterior has the best golden brown crispy texture.
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.
Pro 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.
FAQ
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.
Looking for more Vegan Baking recipes?
- Vegan Lemon Poppyseed Muffins
- Fluffy Vegan Carrot Muffins
- Jumbo Vegan Banana Chocolate Chip Muffins
- Lemon Turmeric Tea Cake
- Vegan Sweet Potato Muffins
Did you make these delicious vegan raspberry muffins with white chocolate chips?
I’d love to know! Leave a star rating and comment below!
Fluffy Vegan Raspberry Muffins
These vegan raspberry muffins with white chocolate chips are sweet, fluffy yet moist, and bursting 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.
Ingredients
- ½ cup (120g) softened vegan butter, or sub vegetable oil
- 1 cup (200g) granulated cane sugar
- 1 tsp pure vanilla extract
- ½ cup (130g) unsweetened applesauce
- ½ cup dairy free milk, like oat milk- room temperature
- 2 cups (240g) all-purpose flour
- ½ tsp sea salt
- 2 tsp (7g) baking powder
- 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 and applesauce. Whisk to combine until the wet ingredients are a uniform mixture. NOTE: You can also add the dairy free milk at this time, but it may cause the butter to separate. 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 add the dairy free milk and 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 375F 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.
Notes
- Applesauce substitute: sub 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.
- Dairy Free Butter and Milk: plant butter and milk can be subbed 1 for 1 with dairy based butter and milk.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 140mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 5g
Nutritional info is an estimate.
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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.