If there’s one thing I know how to bake, it’s a damn good muffin! These Easy Vegan Raspberry Muffins hit the spot for sure! They’re perfectly sweetened with just the right amount of fresh raspberries in each bite. Topped with a simple icing drizzle, what’s not to love?!
Ingredients You’ll Need to Make Vegan Raspberry Muffins
To make these Vegan Raspberry Muffins, you’ll need to round up a few basic ingredients to get started. I wouldn’t be surprised if you had most (if not all) of these ingredients on hand already!
- All-Purpose Flour
- Organic Cane Sugar
- Baking Powder
- Baking Soda
- Vegan Butter
- Unsweetened Almond Milk
- Apple Cider Vinegar
- Vanilla Extract
- Unsweetened Applesauce
- Fresh Raspberries
- Organic Powdered Sugar
How to Make Vegan Raspberry Muffins
Making these Vegan Raspberry Muffins is super simple! You’ll want to start by gathering all of your ingredients. There’s nothing worse than starting a recipe only to find out halfway through that you don’t have everything you need! Once all of your ingredients are gathered, go ahead and preheat your oven to 400°.
Grab your favorite large bowl and add all of the dry ingredients (all-purpose flour, organic cane sugar, baking powder, baking soda and salt) to the bowl. Whisk these ingredients together, then add in all of the wet ingredients (melted vegan butter, unsweetened almond milk, apple cider vinegar, vanilla extract and unsweetened applesauce).
Whisk the dry ingredients into the wet ingredients until everything is mostly smooth (it’s okay if there are still a few lumps scattered throughout). Grab your fresh raspberries and gently stir them into the batter until they’re pretty evenly dispersed. No need to worry about trying to break up the raspberries into smaller pieces.
Using an ice cream scoop or a ⅓ measuring cup, add an even amount of batter to each muffin cup, then top each of them with a fresh raspberry in the center. This part is completely optional, but I think it adds to the final appearance. Why wouldn’t you want more raspberries anyway?!
Whenever I’m making muffins I use baking cups, but if you don’t have any, be sure to spray your muffin pan generously with oil or melted vegan butter so that they don’t stick to the pan. The last thing you want is for your beautiful muffins to get stuck in the pan!
Transfer your muffin pan to the oven and allow them to bake for 18 minutes. While your Vegan Raspberry Muffins are baking, you can begin making the icing. In a small bowl, add the organic powdered sugar along with the almond milk and whisk them together until all lumps are gone and the mixture is completely smooth. Set this aside until it’s time to top your muffins.
Wanna add a little something special to it? Try adding a few drops of lemon extract to the icing. Lemon and raspberry pair so well together! Speaking of which, should I make Vegan Raspberry Lemon Muffins next?! Let me know!
Once your muffins have finished baking, remove them from the oven and allow them to cool completely. Once cooled, drizzle the muffins with the icing and enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
I would recommend sticking with fresh raspberries for this recipe. Using frozen raspberries could release too much water into the mixture and cause them to bleed and add more moisture to the batter than needed.
How to Store Vegan Raspberry Muffins
Because of the icing, it’s best to store these muffins in the fridge in an airtight container. They’ll last for up to 5 days that way. If you prefer room temperature, I would suggest leaving them out on the counter to warm up for a few before indulging.
If you choose to leave them out, depending on the temperature (too warm) it’s not uncommon for the icing to melt into the muffins. So if this happens, don’t be alarmed!
Can These Muffins Be Frozen?
Yes! You can absolutely freeze these Vegan Raspberry Muffins. However, it may be best to hold off on icing them until you’re ready to enjoy them. Freezing the muffins already iced may cause the moisture from freezing to absorb into the muffins instead of sitting on top as it should.
Once the muffins have cooled completely after baking, place them in an airtight container and freeze them for up to three months. When you’re ready to serve them, place them on the counter until they’ve reached room temperature, whip up the icing, drizzle and enjoy!
I know you’ll love these Vegan Raspberry Muffins! They’re fluffy, soft, perfectly sweetened and have fresh raspberries in every bite! Feelin’ fancy? Add in some fresh lemon zest for a little extra flavor to make Vegan Lemon Raspberry Muffins.
Chocolate fan? Try using this recipe to make Vegan Raspberry Chocolate Chip Muffins by adding some chocolate chips to the batter before baking. There are so many ways you can customize this recipe to make them your own. Give these muffins a try and let me know what you think in the comments below!
Other Muffin Recipes You’ll Enjoy:
- Vegan Pumpkin Cream Cheese Muffins
- Vegan Apple Cinnamon Muffins
- Vegan Lemon Poppy Seed Muffins
- Whole Wheat Vegan Strawberry Muffins
- Vegan Streusel Blueberry Muffins
- Vegan Pumpkin Spice Muffins
Tools You Might Need:
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Easy Vegan Raspberry Muffins [+VIDEO]
- 1¾ cups all- purpose flour
- ¾ cups organic cane sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan butter melted
- ⅔ cups unsweetened almond milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- ⅓ cup unsweetened applesauce
- 1 cup fresh raspberries
- ½ cup organic powdered sugar
- 2 tsp unsweetened almond milk
- Preheat oven to 400°
- Add the flour, sugar, baking powder, baking soda and salt to a large mixing bowl and whisk them together.
- Add the melted vegan butter, almond milk, apple cider vinegar, vanilla extract and applesauce to the same bowl. Whisk to combine until batter is mostly smooth.
- Gently stir in the fresh raspberries.
- Disperse the batter evenly among a standard sized muffin pan lined with baking cups (if not using baking cups, spray the pan generously with neutral cooking oil or vegan butter), then add a fresh raspberry to the center of each muffin cup (optional).
- Transfer to the oven and bake for 18 minutes.
- While the muffins are baking, whisk together the ingredients for the icing. Set aside.
- Once the muffins are finished, set them aside and allow to cool completely.
- Once cooled, drizzle the icing over the muffins. Enjoy!
These are fabulous! I made them without the frosting and they are still perfect. Sweet with tangy bursts of raspberry. Yum!
These are delicious! I skipped the icing and added dark chocolate chips- it was a great combination!