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    Home » Recipes » Baking Recipes

    Published: Nov 7, 2022 by DJ · This post may contain affiliate links · 1 Comment

    Best Vegan Raspberry Muffins With Streusel

    Jump to Recipe·Print Recipe

    Perfect Raspberry Treats

    These vegan raspberry muffins might be my favourite muffins that I've made so far. Not only do they look great to the eye but taste amazing too due to the fluffy insides and streusel topping.

    For more muffin inspiration, check out my vegan cinnamon sugar muffins and my vegan pistachio blueberry muffins.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    An overhead shot of the ingredients needed to make vegan raspberry muffins.
    • Large, ripe banana - this acts as the egg replace in this recipe
    • Granulated sugar
    • Soy milk
    • Apple cider vinegar - really helps the texture
    • Vegetable oil
    • Vanilla extract
    • All-purpose flour
    • Baking powder
    • Salt
    • Fresh raspberries - don't use frozen raspberries
    • Brown sugar
    • Salted vegan butter - I use the Flora vegan butter block
    A zoomed in shot of a vegan raspberry muffin. You can see the raspberries insides which are a very deep red. The streusel on top is golden brown.

    How To Make Vegan Raspberry Muffins

    STEP BY STEP INSTRUCTIONS

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    STEP ONE

    Line muffin trays with cake liners.

    The twelve cake liners inside the muffin trays. They are greased with a drop of oil.

    STEP TWO

    Add the streusel ingredients to a bowl.

    The ingredients for the streusel topping in a bowl.

    STEP THREE

    Use a fork or your hands to make the streusel crumble.

    The streusel is ready to be added to the muffins. All the ingredients have been combined. It is nice and crumbly.

    STEP FOUR

    Add the wet ingredients for the muffins to a bowl.

    The wet ingredients for these vegan raspberry muffins have been added to a bowl.

    STEP FIVE

    Fold in the dry ingredients, including the raspberries.

    The dry ingredients and the raspberries have been folded into the batter. The raspberries are a very bright pink and stand out.

    STEP SIX

    Add the muffin batter to the cupcake liners.

    The muffin batter has been added to the cupcake cases.

    STEP SEVEN

    Top with the streusel and bake.

    The streusel crumble has been added to the top of the muffin batter. They are now ready to be baked in the oven.

    STEP EIGHT

    Let the muffins cool.

    Baked vegan raspberry muffins after just coming out from the hot oven. They are golden brown.

    Tips For Making Raspberry Muffins

    Don't over mix the batter

    This will make the muffin batter very dense. Fold the batter instead of mixing it. This will give you the light and fluffy vegan raspberry muffins that you want.

    A zoomed in shot of a case-less raspberry muffin. The lighting is bright, showcasing the bright pink colours inside.

    Customise This Recipe

    • Use a different fruit. If you don't like raspberries, you could also use chopped strawberries or blueberries.

    Frequently Asked Questions

    How do you keep raspberries from getting soggy in cakes and muffins?

    Dust them in a little flour before adding them to the batter. This will also prevent the raspberries from sinking.

    How To Store My Vegan Raspberry Muffins

    Store these muffins in an airtight container at room temperature for 2 days.

    A single muffin inside a shiny golden cupcake liner. This one is erupting with hot raspberries on top.

    More Raspberry Recipes

    Vegan Raspberry Filled Donuts

    Vegan Raspberry Coconut Slices

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A close up shot of one of my vegan raspberry muffins. The streusel on top is golden brown.

    Best Vegan Raspberry Muffins With Streusel


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 30 minutes
    • Yield: 12 Muffins 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    If you like muffins on the fruitier side, check out these vegan raspberry muffins which are so simple and so gorgeously delicious. 


    Ingredients

    Units Scale

    Muffin batter:

    • 1 large, ripe banana (mashed)
    • 180g granulated sugar
    • 240ml soy milk
    • 2.5 teaspoons apple cider vinegar
    • 75ml vegetable oil
    • 1 teaspoon vanilla extract
    • 275g all-purpose flour (sifted)
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 110g fresh raspberries (chopped in half)

    Streusel topping:

    • 40g all-purpose flour
    • 35g brown sugar
    • 2 Tablespoons salted vegan butter (not heaped)

    Instructions

    Preparation:

    1. Preheat your oven to 200 Celsius (390F).
    2. Line two 6-hole muffin trays with cupcake liners.
    3. Grease the 12 cupcake liners with a drop of oil. Set aside.

    Make the streusel topping:

    1. In a small bowl, mix the flour and brown sugar.
    2. Press the vegan butter into the flour mixture with a fork until it is nice and crumbly. Cover and set aside in the fridge until needed.

    Make the muffin batter:

    1. Add the mashed banana, granulated sugar, soy milk, apple cider vinegar, vegetable oil and vanilla extract to a large mixing bowl. Whisk well.
    2. Next, gradually fold in your all-purpose flour to the mixture, along with the baking powder and salt. Don't mix. Keep folding until there are no remaining pockets of flour.
    3. Finally fold in the raspberries carefully until they are combined. They will break easily.
    4. Pour the muffin batter into the 12 cupcake liners so that they are almost full. Add the streusel on top.

    Bake the muffins:

    1. Place your muffin trays into the centre of the oven and bake for 20 minutes until they are golden brown. A skewer should come out completely clean when they are ready. Every oven is different so they may take 25 minutes.
    2. Allow the muffins to cool in the trays for 10-15 minutes. Transfer them to a cooling rack so that they can cool completely.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Raspberry Muffins

    Nutrition

    • Serving Size: 1 Muffin
    • Calories: 257
    • Sugar: 20.1 g
    • Sodium: 210.4 mg
    • Fat: 8.4 g
    • Carbohydrates: 43.1 g
    • Protein: 3.6 g
    • Cholesterol: 5.1 mg

    Keywords: raspberrymuffins, veganmuffins, veganbaking, vegancakes, vegandesserts, vegantreats

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More Baking Recipes

    • A gooey piece of my vegan banana pudding poke cake which is filled generously with pudding.
      Vegan Banana Pudding Poke Cake with Caramel
    • A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
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    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • A close up shot showing one of my vegan red velvet bars which has a beautiful, soft texture.
      Vegan Red Velvet & White Chocolate Sheet Cake Bars

    Reader Interactions

    Comments

    1. Joanne says

      January 07, 2023 at 4:49 pm

      Lovely recipe - J.

      ★★★★★

      Reply

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