Vegan Raspberry Muffins
These vegan raspberry muffins are light, tender, and filled with juicy bursts of raspberry in every bite. A hint of lemon zest brightens the flavor and balances the sweetness, while the berries add a perfect touch of tartness throughout.
They’re easy to whip up, great for breakfast or snacking, and stay just as soft and delicious the next day.
Ingredients for vegan raspberry muffins
All-purpose flour: This is the base of the muffins and gives them structure while keeping the crumb soft and tender.
Granulated sugar: Adds sweetness and helps create a light, bakery-style texture.
Baking powder: Gives the muffins their lift and helps them rise into soft, fluffy domes.
Dairy-free yogurt: Adds moisture and helps keep the muffins soft without making them dense.
Oil: Keeps the muffins moist and tender with a soft crumb that stays fresh longer.
Vanilla extract: Adds warmth and enhances the overall flavor of the muffins.
Plant milk + apple cider vinegar or lemon juice: This creates a quick “vegan buttermilk” that helps the muffins rise and stay soft.
Lemon zest: Adds brightness and a fresh citrus flavor that pairs perfectly with raspberries.
Frozen raspberries: These bring tart, juicy bursts of flavor and color throughout the muffins.
How to make vegan raspberry muffins
Preheat oven to 400°F and line or grease a muffin tin.
Chop the frozen raspberries into smaller pieces, then divide evenly into two bowls. Place them back into the freezer while you prepare the batter so they stay firm and don’t bleed too much into the mixture.
In a large bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, whisk together the dairy-free yogurt, oil, vanilla extract, plant milk, apple cider vinegar (or lemon juice), and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Remove the raspberries from the freezer and gently fold them into the batter. Be careful not to break them up too much so the color stays swirled and the muffins don’t turn purple.
Scoop the batter evenly into the muffin tin.
Bake for about 24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Let cool before serving.
Tips for making raspberry muffins
Keep the raspberries frozen until the very last step to prevent bleeding into the batter.
Don’t overmix once the flour is added to keep the muffins soft and fluffy.
Gently fold in raspberries to keep chunks intact and avoid turning the batter fully pink.
Fill muffin cups evenly so they bake uniformly.
How to store raspberry muffins
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slightly before serving for the best texture.
Vegan Raspberry Muffins
Equipment
- muffin pan
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 4 tablespoons dairy-free yogurt
- 2/3 cup oil
- 1 tablespoon vanilla extract
- 1 cup plant milk + 1 teaspoon apple cider vinegar or lemon juice
- Zest of 1 lemon
- 2 cups frozen raspberries chopped and kept frozen until use
Instructions
- Preheat oven to 400°F and prepare a muffin tin with liners or grease well.
- Chop frozen raspberries into smaller pieces, divide evenly into two bowls, and return to the freezer.
- In a large mixing bowl, whisk together flour, sugar, and baking powder.
- In a separate mixing bowl, whisk together dairy-free yogurt, oil, vanilla extract, plant milk mixture, and lemon zest until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Remove raspberries from the freezer and gently fold into the batter.
- Divide batter evenly into muffin cups.
- Bake for 24 minutes, or until muffins are set and a toothpick comes out clean.
- Let cool before serving.
