White Chocolate Raspberry Muffins 🌱 Treat your tastebuds to this magical combo of tart juicy raspberries and sweet white chocolate baked into perfectly fluffy, moist & scrumptious muffins! Egg-free, dairy-free and 100% vegan.
What is it about muffins that makes them so appealing? There's just something so convenient and cozy about nibbling on a muffin in a cute cupcake wrapper, like these colorful & tasty vegan white chocolate raspberry muffins. One bite of these marvelous muffins will have you coming back for more!
If you have explored some of my other egg-free and dairy-free baking recipes, you might have noticed I have a thing for muffins, like our best ever vegan banana muffins, blueberry muffins and my favorite vegan blackberry crumble muffins. I think a muffin is the perfect little something sweet to enjoy with a morning cup of coffee or afternoon tea.
Table of Contents
Ingredient Notes
🥕 See the printable recipe card below for quantities and details.
- Flour - I prefer organic unbleached all-purpose flour in most quick bread and muffin recipes. It creates a nice light texture. For gluten-free muffins, substitute with a 1:1 gluten-free all-purpose flour. Be sure that all other ingredients are gluten-free as well.
- Sugar - granulated (I use vegan organic granulated sugar)
- Baking powder and baking soda - provides leavening, which helps the batter rise as the muffins bake. I suggest keeping a fresh supply of both on hand, as baking soda and baking powder can lose their rising oomph over time.
- Non-dairy yogurt - plain, unsweetened. Adds moisture and a richness to the muffins. I used a cashew-based yogurt, but you can use any plain vegan yogurt you prefer. If you don't have plain yogurt on hand, you can substitute it with vanilla yogurt or vegan sour cream.
- Non-dairy milk - Your choice. I used soy milk in this recipe.
- Egg replacer - I used a powdered egg replacer that I mixed with water before adding to the batter. There are many other options you can use as well. See the infographic below for more tips on vegan egg substitutes.
- Vegetable oil - any light oil (I use canola) Avoid oils with a strong flavor, like olive oil.
- Vanilla extract
- White chocolate chips - vegan I have tried two different brands of vegan white chocolate chips and find that I prefer the taste of these mini white chocolate chips.
- Raspberries - fresh or frozen (I used fresh in this recipe)
What Can I Use Instead Of Eggs In Baking?
Most traditional recipes for baked goods such as cakes, cookies, muffins, and quick breads specify eggs as an essential ingredient. Eggs act as binders, add moisture and help create a fluffy texture. The bad news is eggs are not vegan. The good news is it's quite easy to substitute eggs in baking recipes by using vegan ingredients. Simply replace the equivalent of one egg with any of the suggested ingredients below.
Instructions
Preheat oven to 375℉/190℃
- If using fresh raspberries, rinse them in water and drain thoroughly. Remove any overly soft berries. (No need to rinse frozen raspberries)
2. Line a muffin tin with paper cupcake liners or lightly grease the inside of the tin with oil.
3. Pour flour, sugar, baking powder and baking soda into a medium bowl.
4. Thoroughly combine.
5. In a larger bowl, pour non-dairy milk, vegan yogurt, egg replacer, oil, and vanilla.
6. Stir or whisk thoroughly.
7. Gradually add the dry ingredients into the wet ingredients.
8. Stir by hand until just combined.
🥕TIP: Be careful not to over-stir the batter as it can make the texture of the muffins too dense and chewy.
9. Stir in the vegan white chocolate chips.
10. Gently fold in the raspberries.
11. Try not to crush the raspberries while adding them (the batter could turn quite pink).
12. Spoon the muffin batter into each of the cups, approximately â…” full.
13. Bake at 375℉/190℃ for about 20 minutes, when tops are lightly golden brown and berries are bubbling. Test by inserting a toothpick into a muffin. It should come out clean and dry. Allow the muffins to cool for a few minutes before removing from the muffin tin. Enjoy!
🥕Variations
The beauty of this vegan white chocolate and raspberry muffin recipe is the variety of extra ingredients you can add or swap out. The basic batter itself provides the perfect foundation for other add-ins. In fact, if you prefer not to use white chocolate chips or raspberries, you can leave them out or replace them with:
- Berries - Cranberries, boysenberries, blackberries, blueberries
- Chopped nuts - pecans, walnuts, macadamia nuts
- Semi sweet chocolate chips - vegan of course!
- Citrus zest - orange, lemon, lime
- Spice - cinnamon, nutmeg, ginger
Equipment
These are the kitchen tools you may need to prepare this recipe:
- Two mixing bowls
- Measuring cup
- Measuring spoons
- A large spoon or silicone spatula/scraper for stirring
- Muffin tin/cupcake pan
- Paper cupcake liners (optional)
🥕FAQ's
What can I substitute for white chocolate if I can't find it?
You can use vegan dark or semi-sweet chocolate or skip the chocolate altogether for a purely raspberry-flavored muffin.
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries work well in this recipe. Just be sure to thaw and drain them before adding them to the batter.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for longer storage.
Can I use other berries besides raspberries in these muffins?
You sure can. Blackberries, blueberries, strawberries, and boysenberries are all good options. Learn more about different berries that are suitable for baking in this berry tasty recipe roundup!
Learn more about vegan baking!
Want to know how to veganize a favorite family recipe? We've got you covered! Here's everything you need to know to create the best vegan baked goods including cakes, cupcakes, quick breads & muffins using all plant-based ingredients. Click here to see all of our top vegan baking tips!
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan White Chocolate Raspberry Muffins
Equipment
- Two mixing bowls
- A large spoon or silicone spatula/scraper for stirring
- Muffin tin/cupcake pan
- Paper cupcake liners (optional)
Ingredients
- 2 cups flour all-purpose (I use organic unbleached)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup granulated sugar (I use organic vegan sugar)
- 2 vegan egg replacer equivalent of 2 eggs (See notes below)
- â…“ cup canola oil
- ½ cup non-dairy milk your choice - I used soy milk
- 2 teaspoons vanilla extract
- ¾ cup vegan plain (unsweetened) yogurt I used cashew yogurt
- 1 cup raspberries fresh or frozen (thawed/drained)
- â…” cup vegan white chocolate chips
Instructions
- Preheat oven to 375℉/190℃
- If using fresh raspberries, rinse them in water and drain thoroughly. Remove any overly soft berries. (No need to rinse frozen raspberries, just thaw and drain)
- Line a muffin tin with paper cupcake liners or lightly grease the inside of the tin with oil.
- Pour flour, sugar, baking powder and baking soda into a medium bowl. Thoroughly combine.
- In a larger bowl, pour non-dairy milk, vegan yogurt, egg replacer, oil, and vanilla. Stir or whisk thoroughly.
- Gradually add the dry ingredients into the wet ingredients. Stir by hand until just combined. Be careful not to over-stir the batter as it can make the texture of the muffins too dense and chewy.
- Stir in the vegan white chocolate chips.
- Gently fold in the raspberries. Try not to crush the raspberries while adding them (the batter could turn quite pink).
- Spoon the muffin batter into each of the cups, approximately â…” full.
- Bake at 375℉/190℃ for about 20 minutes, when tops are lightly golden brown and berries are bubbling. Test by inserting a toothpick into a muffin. It should come out clean and dry.Â
- Allow the muffins to cool for a few minutes before removing from the muffin tin. Enjoy!
Notes
Variations
The beauty of this vegan white chocolate and raspberry muffin recipe is the variety of extra ingredients you can add or swap out. The basic batter itself provides the perfect foundation for other add-ins. In fact, if you prefer not to use white chocolate chips or raspberries, you can leave them out or replace them with:- Berries - Cranberries, boysenberries, blackberries, blueberries
- Chopped nuts - pecans, walnuts, macadamia nuts
- Semi sweet chocolate chips - vegan of course!
- Citrus zest - orange, lemon, lime
- Spice - cinnamon, nutmeg, ginger
Â
Egg Replacers
I used a packaged powdered egg replacer in this recipe, but there are lots of options you can use. See the infographic in the recipe post about egg substitutes for baking.Storage
Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze them for longer storage.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
June says
These were very good. I used frozen cherries. I didn't have yogurt on hand so replaced 1:1 with applesauce. Next time I will add the orange zest as suggested!
Connie says
I'm glad you enjoyed the muffin recipe June. Cherries & applesauce are good choices for substitutions. Thanks for sharing your experience!
Connie says
What's not to love about a simple muffin recipe that looks and tastes spectacular? The combination of bright & tangy raspberries with sweet and smooth white chocolate makes these muffins so scrumptious!