These vegan raspberry muffins might be my favorite summer flavored muffins that I've ever made. That's partly down to fresh raspberries being one of my comfort foods, but also due to how these treats look aesthetically.
The crumbly streusel on top of the muffins is a beautiful golden color which is pleasing to the eye. They take less than 30 minutes to make and they're certainly a crowd pleaser all year round.
Not only do they look great to the eye but taste amazing too due to the fluffy and delicious texture. If I could recommend one of my muffin recipes to you, it would be this one for sure!
For more tasty muffin inspiration, be sure to check out my vegan cinnamon sugar muffins, vegan blueberry cream cheese muffins and my vegan pistachio blueberry muffins which are also very popular.
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Why You Will Love These Muffins
- Tasty Consistency - If you love your muffins to be super fluffy, look no further than this recipe. They're some of the best muffins that I've ever baked. The crumb of the muffins compliments the crunchy vegan streusel on top of the muffins perfectly.
- Super Refreshing - As far as muffins go, these are about refreshing as they get. The lightness combined with the gorgeous fruitiness makes them a real winner.
- Raspberry Focused - In some of my recipes, the raspberry element can often become engulfed by other stronger flavors, but these muffins are completely raspberry-centric which allows their sweetness to be center stage. If you like desserts like that, also check out my vegan raspberry filled donuts, vegan raspberry coconut slices and vegan raspberry crumble oatmeal bars.
- Allergy Friendly & Plant Based - This vegan raspberry muffins recipe is entirely vegan and dairy free.
Ingredient Notes
- Large, ripe banana - This acts as the egg replacer in this recipe just like in my vegan chocolate baked oatmeal and vegan biscoff baked oats. Make sure that the banana is fairy brown and spotty in order for this trick to work effectively. As you are using only one ripe banana, you won't be able to taste it much.
- Apple cider vinegar - This amazing ingredient really helps the texture of the muffins. Without the apple cider vinegar, they would be much more dense. It reacts with the baking powder to make the muffins light and fluffy.
- Vegetable oil - Using a neutral oil such as, vegetable oil in muffin batter is almost always a great idea and often something that people forget. Oil ensures that the muffins turn out to be nice and moist, instead of dry and unappetizing.
- Fresh raspberries - I prefer to use fresh raspberries for this recipe but you can also fold in frozen raspberries if you prefer.
- Salted vegan butter - I use the Flora vegan butter block. This will only be used for the streusel crumble topping.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you aren't the biggest fan of raspberries, but you love the sound of muffins filled with other kinds of fruits, you could use another berry instead. I also love muffins that contain blueberries such as, my vegan lemon blueberry muffins which are another classic. You can also use berries like fresh blackberries, fresh acai berries and fresh cranberries.
- You can make these muffins gluten free very easily as only one of the ingredients (all-purpose flour) contains gluten. Regular white flour is easily replaced. Try using a 1:1 gluten free flour baking blend. Most grocery stores have them these days and they work amazingly.
How To Make Vegan Raspberry Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: Line muffin trays with cake liners.
2: Add the streusel ingredients to a bowl.
3: Use a fork or your hands to make the streusel crumble.
4: Add the wet ingredients for the muffins to a bowl.
5: Fold in the dry ingredients, including the raspberries.
6: Spoon the muffin batter to the cupcake liners.
7: Top the batter with the streusel and bake.
8: Let the muffins cool fully.
Expert Tips
Don't over-mix the batter - This will make the muffin texture very dense. Fold the batter instead of mixing it. This will give you the light and fluffy vegan raspberry muffins that you want.
Bake the muffins on the center rack - Placing the raspberry muffins in the center of your oven is the best option. They will bake evenly this way. Placing them too high in the oven will cause them to burn on top, whereas placing them too low in the oven will mean they take longer to bake.
Recipe FAQs
Dust them in a little flour before adding them to the batter. This will also prevent the raspberries from sinking.
The amount of calories in a raspberry muffin varies between different recipes. However, these vegan raspberry muffins contain 256 calories each.
Store these muffins in an airtight container at room temperature for 2 days.
More Vegan Raspberry Recipes
If you tried this Vegan Raspberry Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Best Vegan Raspberry Muffins With Streusel
Ingredients
Muffin batter:
- 1 large ripe banana (mashed)
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- 275 g all-purpose flour sifted
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 110 g fresh raspberries chopped in half
Streusel topping:
- 40 g all-purpose flour
- 35 g brown sugar
- 2 Tablespoons salted vegan butter not heaped
Instructions
Preparation:
- Preheat your oven to 200 Celsius (390F).
- Line two 6-hole muffin trays with cupcake liners.
- Grease the 12 cupcake liners with a drop of oil. Set aside.
Make the streusel topping:
- In a small bowl, mix the flour and brown sugar.
- 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:
- Add the mashed banana, granulated sugar, soy milk, apple cider vinegar, vegetable oil and vanilla extract to a large mixing bowl. Whisk well.
- 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.
- Finally fold in the raspberries carefully until they are combined. They will break easily.
- Pour the muffin batter into the 12 cupcake liners so that they are almost full. Add the streusel on top.
Bake the muffins:
- Place your muffin trays into the center 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.
- Allow the muffins to cool in the trays for 10-15 minutes. Transfer them to a cooling rack so that they can cool completely.
Video
Notes
- Over-mixing the batter will make the muffin texture very dense. Fold the batter instead of mixing it. This will give you the light and fluffy vegan raspberry muffins that you want.
- Placing the raspberry muffins in the center of your oven is the best option. They will bake evenly this way. Placing them too high in the oven will cause them to burn on top, whereas placing them too low in the oven will mean they take longer to bake.
Joanne says
Lovely recipe - J.