Having these vegan raspberry muffins on my breakfast table is such a lovely way to start my day. They are fluffy and soft, and the perfect combination of sweetness and tartness of raspberry in delicious muffins. Great for healthy breakfast or snack.
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Good morning everyone!
How are you all doing? Today I am presenting to you these lovely vegan raspberry muffins to brighten up your morning breakfast time! These muffins are soft, fluffy, delicious and of course, vegan.
My love for muffins are unexplainable. Just how much? I could eat them 7 consecutive days straight, breakfast, lunch, or snack, whatever the time of the day it might be.
And another thing that is unexplainable, is that how many times it took for me to bake these perfect vegan raspberry muffins.. You have no idea how many muffins I ate while trying to perfect my first muffin recipe! It’s TONS.
One of the best muffins
To start my muffin story, I lived in a flat in Kensal rise, north of London near Notting hill when I met this really delicious muffin.
Where I lived just one block from the station so there were little cafes and restaurants near my house, and Queens’s park was only 3 mins away where I would go for a run.
The week I moved to the flat I was walking around the area to see what it has to offer. And there it was, a cafe with an old wooden carriage full of oranges piled up high like a mountain in front of its door, and that was where I met one of the most delicious muffins I’ve ever had!
The cafe had so many yummy looking bakings, from layered cakes, loafs and yes, muffins. I got so excited to try them and my hand reached to an orange muffin. What else can you choose after seeing that mountain of oranges?
And as I expected, it was SO delicious! The sweetness and tanginess of orange, soft and moist texture was all perfect. And the way they wrapped it with brown parchment paper was simple but somewhat enhanced the look of the muffin and I quite liked the way they did it:)
My first attempt to bake vegan muffins
So I go straight to the super market afterwards, got flour, oil, sugar and whipped my first muffins. And to my surprise, it was not that difficult to bake them!
And it became my favourite thing to bake. But strangely… After I moved back to Tokyo I’ve had real tough time baking the perfect muffins.
I really don’t know what happened to me, and I started wonder maybe it was the particular flour that I used back in London.. So I tried out with different flours, but it wasn’t the flour! And after so many experiment one after another, changing the ratio of ingredients so many times, I finally reached to the texture I was happy with!
So I can say in confidence, these muffins are very good!
How to make vegan raspberry muffins
This recipe makes about 10-12 raspberry muffins depending on the muffin cup or muffin tin you use. Enjoy them to yourself, with your family and friends! Here’s some tips to make these delicious vegan raspberry muffins.
Use fresh raspberries
Use fresh raspberries over frozen raspberries. This is because frozen raspberries tend to have a lot more water and when they are baked it can make the muffins too saggy and just not right in the texture.
For this reason it’s best to use fresh raspberries. If your local supermarket is out of fresh raspberries like my local supermarket, you can use frozen but make sure to take any moisture with a sheet of kitchen paper before mixing into the muffin batter.
Be careful not to over mix
I would say that the most important thing in baking is not to over mix batter. This is because over mixing the batter will develop gluten and gluten is the one to blame for that unwanted tough texture in the final product.
I recommend you to mix you batter very gently with a large wooden spoon for most of my recipes, but if you don’t have a large wooden spoon, either buy it (it’s not expensive at all!) or mix very gently with your whisker.
You don’t have to mix the batter until very smooth and runny either, just until combined with some little lumps of flour in the batter is perfectly good.
Rest the batter
Resting the batter is key to that pretty little muffin tops! Resting the batter relaxes gluten developed in the mixing step, thus making the perfect muffin top and the texture of the final product fluffy and soft.
You can rest the batter minimum of 15 mins, and it makes a huge difference. If you have an extra time you can rest it for 30-60 mins too.
How to store these vegan raspberry muffins
You can store these vegan raspberry muffins at room temperature for up to 2-3 days for the maximum freshness. Make sure to put them in an airtight container so it can keep its freshness.
You can also store them in the freezer for a longer shelf life. Put them in an airtight container and keep them in the freezer for up to 2-3 months. When you want to eat them, warm them up in a microwave and serve.
Can I use other berries instead?
Sure! You can replace raspberries with other fresh berries such as blueberries, blackberries or strawberries. As I said before frozen berries produce too much water when baked so it’s best to use fresh berries.
But if you absolutely can’t find any fresh berries, use frozen but make sure to take any moisture with a sheet of kitchen paper.
You will LOVE these vegan raspberry muffins because they are:
– perfect combination of sweetness and tartness
– great breakfast
– healthy snack
– easy to make
Want more recipes like this?
Try my other delicious breakfast/muffin recipes you might enjoy!
- Cinnamon rolls – vegan
- Banana tahini muffins – vegan and oil-free
- Lemon muffins – vegan
- Apple crumble bars – vegan
- Chocolate chip banana bread – vegan and oil-free
- Strawberry crumble bars – vegan
- Waffles – vegan
Vegan Raspberry Muffins
What you need:
- 1cup(105g) plain flour
- 1cup(105g) wholemeal flour
- 1cup(100g) organic cane sugar
- 1tsp baking powder
- 1cup(250ml) soy milk
- 1tsp apple cider vinegar
- 1/2cup(110ml) vegetable oil
- 1/4tsp salt
- 1cup(120g) fresh raspberry
- pre-heat the oven at 180℃
- Mix the soy milk and apple cider vinegar in a measuring cup to make a vegan butter milk. Set aside.
- In a large bowl, mix the flours, baking powder, sugar and salt with a whisker.
- Pour in the soy milk mixture and vegetable oil into the large bowl and mix with a wooden spoon until just combined leaving some little lumps in the batter. Don’t mix too much! it is ok to have some lumps left:)
- Throw the raspberries into the batter and combine very gently with a wooden spoon.
- Pour the mixture into muffins cups and bake for 25mins or until an inserted tooth pick comes out clean.
Please leave a comment and rate this recipe in the comment section below if you like this vegan raspberry muffins! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe friends!