These are most delicious vegan summer time muffins, bursting with juicy raspberries and white chocolate chunks. This recipe is, in my opinion at least, a world best White Chocolate & Raspberry Muffins recipe.
They 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.
The Most Important Rule To Follow When Baking Muffins
DO NOT OVER MIX!
I often get asked “What is the most important rule to follow when baking muffins?”. Well, the answer really is not to over mix the batter (unless you like bread-like muffins).
Over-mixing can be bad for muffins because it can lead to the development of gluten in the batter. Gluten is a protein that gives bread its characteristic chewy texture, but it can make muffins dense and tough if it develops too much. Muffin batter should be mixed just until the dry ingredients are incorporated into the wet ingredients, and there are no visible pockets of dry flour left. If you continue to mix the batter after this point, you risk overworking the gluten and ending up with tough, dense muffins. So, it’s important to mix muffin batter only until it’s just combined and not to overdo it.
How Do You Make My Muffins Rise Higher?
Here are a few tips to help your white chocolate & raspberry muffins recipe:
Use fresh leavening agents: Baking powder and baking soda are both leavening agents that help the muffins rise. Make sure that your baking powder and baking soda are fresh and not expired, as they lose their effectiveness over time.
Don’t over-mix the batter: Over-mixing the batter can develop too much gluten, which can cause the muffins to be dense and prevent them from rising. Mix the batter until the ingredients are just combined, and avoid over-mixing.
Use the correct amount of leavening agent: Using too much or too little baking powder or baking soda can affect the rise of the muffins. Double-check the recipe to make sure that you are using the correct amount of leavening agent.
Preheat the oven: Make sure to preheat the oven to the correct temperature before baking the muffins. A properly preheated oven ensures that the muffins will start baking immediately and rise properly.
Use muffin liners: Using muffin liners can help the muffins rise higher by providing support for the batter as it bakes. The liners also help the muffins to maintain their shape.
Fill the muffin cups appropriately: Fill the muffin cups about 2/3 to 3/4 full to allow room for the muffins to rise without overflowing. If you fill the cups too full, the muffins may not rise as much as they should.
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.
This white chocolate & raspberry muffins recipe is super easy to make. There are no strange, inaccessible ingredients 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.
Can I Substitute Raspberries for Blueberries in Muffins?
You can do whatever you like, I wont judge!
But in all seriousness, you can definitely substitute blueberries for raspberries in your next raspberry muffins recipe. Blueberries and raspberries are both popular choices for muffins, and they can be interchanged in many recipes without significant adjustments. Here’s what you need to consider when making this substitution:
- Flavor: Blueberries have a slightly different flavor compared to raspberries. While raspberries have a tartness, blueberries are typically sweeter and have a milder flavor. This will affect the overall taste of your muffins, so be prepared for a different flavor profile.
- Texture: Blueberries are generally softer and juicier than raspberries. When baked, they release their juices and can create moist pockets within the muffins, similar to raspberries.
- Color: Blueberries will give your muffins a different color compared to raspberries. Raspberries tend to add a bright red or pink hue, while blueberries will give a bluish-purple color to the muffins.
- Substitution Ratio: In most recipes, you can directly substitute blueberries for raspberries in a 1:1 ratio. So, if the recipe calls for 1 cup of raspberries, you can use 1 cup of blueberries instead.
- Frozen vs. Fresh: Just like with raspberries, you can use either fresh or frozen blueberries. If using frozen blueberries, it’s generally recommended to use them without thawing, as this helps prevent excessive bleeding of color into the batter.
- Baking Time: Blueberries may release more moisture during baking than raspberries, potentially affecting the baking time. Keep an eye on your muffins and adjust the baking time as needed to ensure they are fully cooked through.
- Taste Testing: Whenever you make substitutions in a recipe, it’s a good idea to taste-test along the way to ensure the flavor and texture meet your expectations.
My White Chocolate & Raspberry Muffins Recipe
If you’re going to make this White Chocolate & Raspberry Muffins Recipe, you’ll need the following ingredients:
- Plain, All-Purpose Flour (2 Cups): Flour provides structure to baked goods. In this case, it’s the base ingredient that gives the muffins their structure and texture.
- Baking Powder (2 tsp): Baking powder is a leavening agent that helps the muffins rise by producing carbon dioxide gas when mixed with liquids and heated. This results in a light and fluffy texture.
- Bicarbonate of Soda (0.5 tsp): Also known as baking soda, bicarbonate of soda reacts with the acid in the recipe (in this case, possibly the dairy-free milk or the raspberries) to further leaven the muffins and contribute to their rise.
- Caster Sugar or Granulated White Sugar (145 Grams): Sugar adds sweetness to the muffins, enhancing their flavor. It also contributes to the texture, helping to create a tender crumb and assisting in browning during baking.
- Dairy-Free Milk (1 Cup – Soya or Oat): This milk substitute provides the necessary liquid to create the batter. It also adds moisture and contributes to the muffins’ overall flavor and texture.
- Olive Oil or Vegetable Oil (1/2 Cup): Oil adds moisture to the muffins and helps keep them tender. It also contributes to the richness of the flavor. The choice between olive oil and vegetable oil will impact the flavor profile slightly, with olive oil adding a fruity note.
- Vanilla Extract (2 tsp): Vanilla extract is a flavor enhancer that adds depth and aroma to the muffins. It complements the sweetness and other flavors in the muffins.
- Frozen Raspberries (1 Cup): Raspberries bring a burst of tartness and a vibrant color to the muffins. As they bake, they release their juices, creating pockets of fruity flavor throughout the muffins.
- Chopped Vegan White Chocolate or White Chocolate Chips (2/3 Cup): White chocolate contributes sweetness and a creamy texture to the muffins. It also adds a complementary flavor to the tart raspberries. The chocolate will melt slightly during baking, creating pockets of gooey richness.
Vegan Raspberry White Chocolate Muffins
- 1 12 Hole Muffin Tray
- 2 Cups Plain, All-Purpose Flour
- 2 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 145 Grams Caster Sugar or granulated white sugar
- 1 Cup Dairy Free Milk Soya or Oat
- 1/2 Cup Olive Oil or Vegetable Oil
- 2 tsp Vanilla Extract
- 1 Cup Frozen Raspberries you can use fresh if you like!
- 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 of salt and the 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 over-mix 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
Why Are My Muffins Not Fluffy?
There are several reasons your muffins aren’t very fluffy.
Over-mixing: If you over-mix the batter, you can develop too much gluten, which can result in a dense and tough muffin. When mixing the batter, stir until the ingredients are just combined and avoid over-mixing.
Too much leavening agent: Using too much baking powder or baking soda can cause the muffins to rise too quickly and then collapse, resulting in a dense texture. Double-check your recipe to make sure you’re using the correct amount of leavening agent.
Over-baking: If you bake the muffins for too long, they can become dry and dense. Make sure to set a timer and check the muffins for doneness with a toothpick or cake tester to avoid over-baking.
Too much or too little liquid: If the batter is too dry or too wet, the muffins may not rise properly. Double-check your measurements and adjust the amount of liquid in the recipe as needed.
Wrong type of flour: Using the wrong type of flour can also affect the texture of your muffins. All-purpose flour is the most common type of flour used for muffins, but if you use a different type of flour, such as bread flour or whole wheat flour, the muffins may turn out dense or dry.
So, if you’re asking yourself “why are my muffins not fluffy?”, it may be worth re-analysing your raspberry white chocolate muffins ingredients and baking process using the tips above!
What Is The Secret To Moist Muffins?
The secret to making moist muffins is to add enough moisture to the batter without over-mixing the ingredients. Here are a few tips to help you achieve moist muffins:
Use enough liquid: Make sure to add enough liquid to the batter. Most muffin recipes call for milk, yoghurt, or buttermilk, which all help to keep the muffins moist. If the recipe calls for a small amount of liquid, you can try adding a bit more to the batter to make it more moist.
Don’t over-mix: Over-mixing the batter can cause the gluten in the flour to develop too much, resulting in a dense, dry texture. Mix the batter until the ingredients are just combined, and avoid over-mixing.
Add fat: Adding fat, such as butter or oil, to the batter can help to keep the muffins moist. Be careful not to add too much fat, as this can also cause the muffins to become greasy.
Use sour cream or yoghurt: Sour cream and yogurt are both acidic ingredients that help to tenderise the gluten in the flour and keep the muffins moist. You can replace some or all of the milk in the recipe with sour cream or yogurt for extra moisture.
While the recipe above in my opinion is more than moist enough, if your Raspberry White Chocolate Muffins are not quite moist enough for your individual preference, make sure you’re not over-mixing, you’re adding sufficient vegan milk and/or yoghurt, and maybe add some more fat!