Vegan Raspberry Muffins – Simple & Easy!

These vegan raspberry muffins are super easy to make and so delicious, only 9 ingredients are required! Soft, fluffy, and bursting with fresh raspberries, these vegan raspberry muffins are perfect for breakfast, snacks, or dessert.

*This recipe was originally posted on the 15th of April 2020 and updated on the 16th of January 2025.

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Who’s ready for a batch of soft, fluffy, and tangy-sweet vegan raspberry muffins? I sure am! These muffins are bursting with fresh raspberries and a hint of vanilla in every bite. Not only are these muffins dairy-free and egg-free, but they’re also ridiculously easy to make with simple pantry staples!

They make a great breakfast on a busy morning, super nice with a cup of oat latte or tea. This is actually one of the first recipes that I published on The Chestnut Bakery, and I just gave it a major update so it’s even more delicious than ever!

Must Read: The Ultimate Guide to Perfect Muffins – A complete guide to baking your perfect vegan muffins with easy and delicious muffin recipes!

The main ingredients and substitutions

These muffins are made with the simplest baking ingredients, most of which you likely already have in your kitchen! 

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour(all-purpose flour) is the base of the raspberry muffins. My previous recipe called for half wholemeal flour but I made it simpler so that it’s beginner-friendly! Use a 1:1 gluten-free flour blend if you want to turn this recipe into a GF recipe.

Caster sugar: Caster sugar is a versatile sugar that I love using in my baking recipes. It adds sweetness and balances the tartness of the raspberries. Granulated sugar or brown sugar works in place too. If you want a less refined option, coconut sugar or date sugar works beautifully.

Soy milk: My go-to plant milk is soy milk! Soy milk creates a moist and tender texture in muffins. If you avoid soy, feel free to use any other plant milk like almond, oat, or coconut milk, they can be used as alternatives.

Vegetable oil: I used vegetable oil to help create a soft, moist crumb. I use vegetable oil because it’s the most accessible but any neutral oil like sunflower or canola works perfectly fine here!

Fresh raspberries: Pick fresh and firm raspberries from your local supermarket! Fresh raspberries bring bursts of tangy sweetness to every bite of the muffins. I don’t recommend it but in a pinch, frozen raspberries can also work, just don’t thaw them before adding them to the batter and make sure to pat dry some excess moisture before tossing in to prevent sogginess in the muffins.

Other ingredients: Baking powder and baking soda, vanilla extract, apple cider vinegar, salt.

Note: Substitution may change the final taste and texture of this recipe

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Mixing bowls: I use a large ceramic bowl for mixing my batter! I initially bought it to make bread but when it arrived it was too small for kneading bread but fairly large for mixing cake batter so I am using it for mixing batter now, it’s so easy to mix batter in a large bowl!

Whisk and spatula: A whisk is perfect for combining dry ingredients thoroughly, while a silicone spatula is great for mixing the batter and folding in the raspberries without squishing them.

Muffin tin: I have a square 9-cup muffin tray so it’s a little smaller than a regular 12-cup muffin tray. I had a small oven in my previous flat but now that I have a bigger oven I intend to upgrade to a 12-cup muffin tray!

Paper muffin cups: Paper muffin cups make it so much easier to remove the muffins from the tray and help with cleanup, so I highly, highly recommend using them. Besides muffins look cuter in muffin cups, don’t you think?

Ice cream scoop: When I first started baking I used to use a regular curry spoon and when I discovered an ice cream scoop, it was a game changer! It is the easiest way to evenly portion out the batter into the muffin cups every single time.

How to make these vegan raspberry muffins

Step 1: Preparation

Let’s start making raspberry muffins! It’s going to be fun. First, preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper muffin cups to prevent sticking and make cleanup a breeze. You can choose regular-shaped muffin cups or tulip ones too!

Wash your raspberries thoroughly and pat dry any excess moisture. Set aside. In a medium bowl or a jug, mix the soy milk and apple cider vinegar and set aside. This is your vegan buttermilk that helps rise the muffin up.

Step 2: Make the batter

In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed for a consistent rise! Add the vegan buttermilk, vegetable oil, and vanilla extract and gently mix with a large wooden spoon or a silicone spatula in a cutting motion until just combined. Be careful not to overmix! Overmixing can make the muffins dense, tough, and even rubbery.

Add the raspberries and carefully fold them into the batter using the same spoon or spatula. Try not to crush them so they stay whole and add juicy bursts of raspberry flavour to the muffins. There you have your batter for the vegan raspberry muffins! It was super easy, wasn’t it?

Step 3: Bake!

Use an ice cream scoop to evenly pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 25 – 30 minutes until a toothpick inserted into the centre of a muffin comes out clean with moist crumbs. If it comes out with wet batter, bake for another 5 mins or so and test again.

Take the muffins out of the oven and let them cool in the tray for about 10 minutes before transferring them to a cooling rack and cool a little more. You can serve warm or at room temperature for the best flavour and texture, enjoy!

Serving tips and ideas

• If you are feeling fancy, dust the tops with icing sugar for a classic bakery-style presentation! This will sure to impress your guests at home parties.
• Simply cut in half, spread a bit of vegan butter and serve for breakfast. This is so simple but one of my favourite ways to have muffins!
• Add a drizzle of glaze or melted vegan white chocolate on top to turn these muffins into a decadent dessert!
• Or, frost the muffins lightly with vanilla buttercream frosting or any frosting of your choice and enjoy it like a little cake for afternoon tea!

Expert tips and tricks

Use fresh raspberries for the best flavour

While frozen raspberries work in a pinch, fresh and firm raspberries hold their shape the best and provide a more vibrant taste. Either way, pat-dry the raspberries well before tossing into the batter to prevent raspberries from sinking and a soggy texture in the muffins!

Don’t overmix the batter

Overmixing can really impact the texture of muffins, so be very careful not to overmix. In most cases, dense muffins are a result of overmixing or incorrect measurements. Stir gently with a large wooden spoon or silicone spatula until the wet and dry ingredients are just combined.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• No one can say no to the raspberry and lemon combo, right? Add 1 tablespoon of lemon zest to the batter for an added bright, citrusy flavour! 
• Chocolate and raspberry! Yes please. Fold in 1/2 cup of vegan chocolate chips or white chocolate chips for a decadent chocolaty twist.
• For an easy tropical twist, sprinkle some shredded coconut before baking and garnish with toasted coconut flakes.
• Replace half of the raspberries with berries like blueberries or blackberries to make muffins that will be loved by berry flavour enthusiasts!

How to store

• Room temperature: If storing at room temperature, place the muffins in an airtight container and consume within one day. If the climate is hot, do not leave them at room temperature.

• Refrigerator: I like to store them in the fridge for freshness and they can be stored up to 2-3 days. Place them in an airtight container to keep them fresh. Let them come to room temperature before serving or warm them slightly in the oven at 180°C (350°F) for 5-10 minutes for a fresh-from-the-oventexture. You can use the microwave too, but the raspberries might go a bit soggy.

• Freezer: These muffins can freeze too for a longer storage period. Wrap each muffin individually in clingfilm or foil, then place them in a freezer-safe airtight container or a bag, and store in the freezer for up to 2-3 months. To enjoy, let them thaw at room temperature and reheat in the oven at 180°C (350°F) for 5-10 minutes.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

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