Sweet, fluffy vegan muffins with fruity raspberry and creamy white chocolate drops, for a heavenly pairing. These are so easy to whip up and make great snacks for both kids and adults.
These fluffy vegan muffins are addictive for those with a sweet tooth.
They’re also incredibly easy to make. The only tricky bit (sometimes) is finding vegan white chocolate chips, so I’ve included some places to find them below.
You can also just use vegan white chocolate bars (such as iChoc – my favourite) broken into small pieces.
Where to find vegan white chocolate chips
If you’re in the UK – I highly recommend Sainsbury’s own free-from white chocolate chips or Moo-Free’s brand (also available in supermarkets or Holland & Barrett).
If you’re in the US – Try Pascha, Nestle Toll House or Enjoy Life
Canada – King David
Europe – Plamil or Vantastic Foods
Step-by-step
Full ingredient amounts in the recipe card at the bottom of this post!
Preheat the oven and line muffin tin with cases.
Mix the dry ingredients in a large mixing bowl, before mixing in the wet. It will create quite a thick batter, as shown below:
Gently fold in the raspberries and white chocolate chips.
Divide between the cases, topping about ¾ full – as shown below:
Bake for 25 minutes until golden brown on top.
They should rise high in the centre. If they overflow on the sides, you need to raise the oven temperature.
Allow to cool completely before enjoying!
Keep for up to 3 days in an air-tight container at room temperature.
Full ingredient amounts in the recipe card at the bottom of this post!
📖 Recipe
Vegan Raspberry & White Chocolate Muffins
Raspberry and white chocolate are such a sweet and tasty pairing in these fluffy vegan muffins.
Ingredients
- 320 g / 11.2 oz (2.5 cups) self-raising white flour, (or plain flour with 2 tsp baking powder)
- 225 g / 7.9 oz (1 cup) caster sugar
- A small pinch of salt
- 200 ml (¾ cup + 2 tbsp) dairy-free milk
- 8 tbsp soy or oat yoghurt
- 1 tsp vanilla extract
- 4 tbsp vegetable oil, such as sunflower or other mild-flavoured oil
- 1 tbsp apple cider vinegar
- 125 g / 4.4 oz (1 cup) raspberries, fresh or frozen
- 100 g / 3.5 oz (½ cup) dairy-free white chocolate chips
Instructions
- Preheat oven to 180C / 160C Fan / 355F and line a muffin tray with 12 cases.
- Mix the flour, sugar and salt together in a large mixing bowl. Create a well in the centre and add the milk, yoghurt, vanilla, oil and vinegar. Whisk together to create a thick batter.
- Gently fold in the raspberries and chocolate chip.
- Divide the batter between the cases, filling them about ¾ full. Bake for 25 minutes until golden brown on top.
- Allow to cool for 5 minutes in the tin before transferring to a cooling rack and cooling completely. Then serve and enjoy! Keeps for up to 3 days in an air-tight tin.
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