Vegan Raspberry White Chocolate Muffins
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!).
Equipment
- 1 12 Hole Muffin Tray
Ingredients
- 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
Instructions
- 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
Notes
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.