Vegan Raspberry Muffins Recipe

I can’t get over how these vegan raspberry muffins bake up so fluffy and moist, with juicy berries in every bite and those tall bakery-style tops. The optional crumble makes them look like they came straight from a pastry case.

I’m obsessed with these raspberry muffins because they taste like the kind I always hope to find at a bakery, but rarely do. I love the tall, craggy tops, the soft middles, and the way fresh or frozen raspberries burst into tart little pockets in every bite.

And that optional crumble topping? I want it every time.

I like how the crumb stays fluffy and moist without feeling heavy, with just enough sweetness to keep me reaching for another. But the raspberries are the real reason I keep coming back.

Bright, juicy, a little messy. Exactly my kind of muffin.

Ingredients

• All-purpose flour keeps these muffins soft, sturdy, and bakery-style without getting fancy.
• Baking powder gives them that happy rise, so they don’t turn dense.
• Baking soda helps with lift and keeps the crumb a little more tender.
• Fine sea salt makes the sweet stuff pop.

  Tiny ingredient, big job.

• Granulated sugar adds sweetness and helps those tops get lightly golden.
• Non-dairy milk keeps things vegan and still gives a moist, soft bite.
• Apple cider vinegar sounds weird, but it helps the muffins fluff up.
• Neutral oil keeps them moist for days.

  Butter who?

• Vanilla makes everything taste warmer, sweeter, and more homemade.
• Raspberries bring juicy little bursts, tart edges, and pretty pink pockets.
• Plus, frozen raspberries totally work when fresh ones are wildly expensive.
• Optional crumble topping adds sweet crunch, which honestly makes muffins more fun.
• Rolled oats give the crumble a cozy, slightly chewy texture.
• Brown sugar adds caramel vibes and makes the topping taste extra snacky.
• Cold vegan butter or coconut oil helps make those crumbly little clumps.

Ingredient Quantities

• 2 cups all purpose flour
• 3 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar
• 1 cup unsweetened non dairy milk
• 1 tablespoon apple cider vinegar
• 1/3 cup neutral oil such as vegetable or light olive oil
• 1 teaspoon vanilla extract
• 1 to 1 1/2 cups fresh or frozen raspberries
• Optional crumble topping
• 1/3 cup all purpose flour
• 2 tablespoons rolled oats
• 2 tablespoons brown sugar
• 2 tablespoons cold vegan butter or coconut oil

How to Make this

1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly oil the cups.

2. Make vegan buttermilk by stirring 1 tablespoon apple cider vinegar into 1 cup unsweetened non dairy milk; set aside for 2 minutes.

3. In a large bowl whisk together 2 cups all purpose flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 3/4 cup granulated sugar.

4. Add wet ingredients to the dry: pour in the milk-vinegar mixture, 1/3 cup neutral oil, and 1 teaspoon vanilla extract; stir gently until just combined and no large streaks of flour remain.

5. Fold in 1 to 1 1/2 cups fresh or frozen raspberries very gently to avoid crushing them.

6. Optional crumble topping: in a small bowl combine 1/3 cup all purpose flour, 2 tablespoons rolled oats, 2 tablespoons brown sugar, and 2 tablespoons cold vegan butter or coconut oil; rub together with fingertips until crumbly.

7. Divide batter among the muffin cups, filling each nearly to the top for tall bakery-style crowns; sprinkle optional crumble evenly over the muffins.

8. Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 15 to 18 minutes more, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Let muffins cool in the tin for 5 to 10 minutes, then transfer to a wire rack to cool slightly before serving.

10. Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; reheat briefly before serving if desired.

Equipment Needed

1. Oven and 12-cup muffin tin (with paper liners or oil for greasing)
2. Large mixing bowl and small mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula or wooden spoon for folding
6. Ice cream scoop or tablespoon for portioning batter
7. Pastry cutter or fork for making crumble topping
8. Baking sheet or pan to place the muffin tin on
9. Wire cooling rack and toothpicks for testing doneness

FAQ

Vegan Raspberry Muffins Recipe Substitutions and Variations

• All purpose flour: substitute equal parts whole wheat pastry flour for a nuttier, slightly denser muffin; or use a 1-to-1 gluten free baking blend (ensure it contains xanthan gum) for gluten free muffins.
• Granulated sugar: substitute coconut sugar 1:1 for a deeper caramel note; or use maple syrup at about 3/4 cup and reduce the non dairy milk by 2 to 3 tablespoons to account for added liquid.
• Unsweetened non dairy milk: substitute soy or oat milk 1:1 for similar protein and texture; if using canned light coconut milk, thin with water until similar consistency to regular plant milk.
• Fresh or frozen raspberries: substitute blueberries or chopped strawberries 1 to 1 1/2 cups; if using larger berries, halve or quarter to distribute evenly through the batter.

Pro Tips

1. Gently fold the berries in at the end so they stay whole and give you bright pockets of flavor. If using frozen berries, add them straight from the freezer to reduce bleeding into the batter.

2. Measure your flour by spooning it into the cup and leveling with a knife rather than scooping. That keeps the batter tender and prevents dense muffins.

3. Whisk the wet and dry just until mostly combined. A few streaks of flour are fine. Overmixing develops gluten and makes the crumb chewy instead of light.

4. Give the crumble topping a quick chill in the fridge while the oven warms. Cold fat makes crumbles flakier, and that brief high-heat burst at the start will help the muffins rise tall and crisp the edges.