The most delicious vegan summer (or any time) muffins, bursting with juicy raspberries and white chocolate chunks. These Raspberry & White Chocolate Muffins have a golden, crunchy topping, while remaining light and fluffy inside (even without eggs!). They make for a perfect afternoon tea addition, as well as being amazing for Valentine’s Day, lunch boxes, snacks and desserts.
For me, white chocolate and raspberry is one of the ultimate flavour combinations, so you can probably imagine that these muffins are a match made in heaven for me. I genuinely can’t stop at just one.
The muffins are super easy to make, meaning that no strange, inaccessible ingredients are needed. It’s as simple as mixing the wet ingredients in one bowl, mixing the dry ingredients in another bowl, and then mixing the wet with the dry and folding in the raspberries and chocolate chunks.
All you’ll need is:
- Plain, all purpose flour
- Baking powder
- Bicarbonate of soda
- Caster or granulated white sugar
- Dairy free milk – I like using soya or oat milk
- Mild olive oil or vegetable oil of choice
- Vanilla extract
- Raspberries – either fresh or frozen is fine (but don’t use thawed frozen raspberries)
- Vegan white chocolate – so I tried a few brands of vegan white chocolate when testing these, and I found that the Tesco free-from white chocolate worked and tasted best (only useful if you’re UK based). It’s delicious!
Makes 12 muffins
- 2 cups (160g) plain, all purpose flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2/3 cup + 2 tbsp (145g) caster sugar or granulated white sugar
- 1 cup dairy free milk of choice (such as soya or oat)
- 1/2 cup mild olive oil (or vegetable oil)
- 2 tsp vanilla extract
- 1 cup raspberries, fresh or frozen
- 2/3 cup chopped vegan white chocolate (or white chocolate chips)
- Preheat your oven to 185C (365F) and line a muffin tray with 12 muffin cases.
- Into a large bowl, sieve the flour, baking powder and bicarbonate of soda. Add in the pinch salt and sugar and whisk so well combined.
- In another smaller bowl, whisk together the wet ingredients – milk, oil and vanilla.
- Pour the wet bowl into the dry bowl and stir until a batter forms.
- Gently fold in the raspberries and white chocolate (don’t overmix as the raspberries will break).
- Spoon the batter into each muffin case so they’re all equally filled, add a few chunks of white chocolate on top of each one and place in the oven for 25-28 minutes, until golden brown. Enjoy!