Vegan Chocolate and Raspberry Muffins that are soft, moist and fluffy, with a crunchy topping. They are packed with fresh raspberries and chocolate chunks for extra flavor. They are easy to make in nearly one-bowl, with either fresh or frozen berries!
Why you will love raspberry muffins
I often say that muffins are cakes you can eat all by yourself! They are so many reasons why muffins are so popular and appreciated by everyone. Maybe it’s their cute size, fluffy texture, or simple delicious flavors that gives this special comforting feeling.
These chocolate chip raspberry muffins are no exception!
- They have a soft, moist, light and fluffy texture, with a crunchy topping.
- The combination of fresh raspberry and chocolate is a perfect flavors pairing!
- Naturally vegan, no dairy, no eggs, so most people can enjoy them.
- They are easy to make, with simple ingredients.
- You can keep them for a few days and they are still delicious!
Notes about the ingredients
- Fresh vs. Frozen Raspberries. These muffins work well with both. If they’re in season, I recommend using fresh raspberries. Make sure they are completely dry before adding them to your muffin batter. Don’t worry if they slightly break up when mixing them into the batter. If using frozen raspberries, you don’t need to thaw them before. Just make sure to break up any large clumps of frozen raspberries before adding them to the batter.
- Chocolate chips. You can use either chocolate chips or chunks of chocolate. Both work well, with a little different result. It’s entirely according to your preference. White chocolate (vegan if needed) is also a great alternative as it pairs very well with the raspberries.
- Baking powder and soda. Using these two baking agents gives these muffins a light and soft texture, almost like cupcakes.
- Oil. I recommend to use neutral flavor vegetable oil in order not to affect the flavor. However more flavorful oils like olive or sesame work well in certain baking recipes! I didn’t try this recipe with coconut oil so I can’t vouch for the result.
- Yogurt. If possible, I recommend to use a thick, “skyr” or “greek style” soy yogurt. However, regular yogurt will work as well.
- Apple cider vinegar. The acid reacts with the milk to make vegan curdled milk. This is especially true with soy milk. So don’t skip it!
Tips for high muffin tops
High top muffins is a real thing! I personally am always admiring (and a little envious) of the extra puffy muffins I can see in some famous coffee shops countertop displays. Just like the bump on the back of a Madeleine, getting this beautiful high top on muffins can be challenging and requires a little bit of technique. Hopefully there are a couple of easy tips to help you get high muffin tops.
- Rest the batter. Giving the batter a short rest prior to baking allows the flour to absorb some moisture and can result in puffier muffins. I really recommend to let the batter sit for at least 15 minutes, or ideally overnight in the fridge, before baking.
- Don’t overcrowd the tin. The key for high tops is to leave enough space between the muffins to allow the air to circulate evenly around them, which causes a best rise. To do so, fill every other cavity on your tray to leave more space between the muffins. Bake the muffins one tray at a time, and proceed in two lats if needed.
- Start at high heat. I found that starting off baking with a slightly higher heat than usual (200°C) helps the muffins to rise. After 5 minutes, don’t forget to turn your oven heat down and continue the baking time at a standard temperature.
These few tips really help to reach high muffin tops. However, they require more time and won’t change the overall muffins flavor. So if you want to keep it simple, just skip these recommendations, the muffins will still come out delicious!
Raspberry Muffins FAQ
Are chocolate chip raspberry muffins vegan?
Yes, these chocolate chip raspberry muffins are completely vegan. We use no dairy and no eggs.
Can I use gluten-free flour?
I haven’t tested to make this recipe with gluten-free flour, so I cannot vouch for the results. However, if you’re familiar with a certain brand of special baking gluten-free flour mix, it should work with these raspberry muffins.
Can I use frozen raspberries?
As long as possible, I recommend to use fresh raspberries if they are in the season. However, you can also definitely use frozen raspberries in equal amount to make these muffins. If using frozen raspberries, you don’t need to defrost them. Simply mix the frozen raspberries into the batter. You might just need to tack on a few more minutes of baking to make sure they are completely baked.
Can I make the muffins ahead?
Yes, you can prepare the muffin batter the day before, and store to on an airtight container in the fridge overnight. On the morning, scoop out the batter, fill the muffin tins and bake as outlined in the recipe instructions.
How long do they keep?
Once they have completely cooled, place the muffins in an airtight container. You can either keep the box at room temperature if you plan to consume them within the next 2 days. Or you can store the box in the fridge for up to 5 days. You can also freeze the muffins to keep them longer for up to 1 month. Place the muffins in freezing bags and place in the freezer. Reheat the muffins before to consume.
More vegan muffins and small cakes
- Peanut Butter Banana bread Muffins
- Cranberry and Walnut Streusel Muffins
- Vegan Madeleines
- Easy Mini Chocolate Cakes (GF)
- Vegan Lamingtons
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Raspberry Chocolate chip Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 muffins 1x
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Easy Chocolate and Raspberry Muffins that are soft, moist and fluffy, with a crunchy topping. They are packed with fresh raspberries and chocolate chunks for extra flavor.
Ingredients
Dry ingredients
- 1 1/3 cup all-purpose flour (200 g)
- 3/4 cup cane sugar (120 g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp salt
Wet ingredients
- 1/2 cup almond milk
- 1/4 cup vegetable oil (60 g)
- 1/4 cup dairy-free yogurt (60 g)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Garnishes
- 4 ounces (120 g) fresh raspberries
- 1/4 cup chocolate chips (60 g)
- Granulated sugar for topping
Instructions
- Preheat the oven to 200°C (395°F). Grease and line 8 muffin tin with paper liners.
- Add all the dry ingredients to a large mixing bowl and whisk until well combined.
- Add all the wet ingredients to a separate mixing bowl and whisk.
- Gradually pour the dry mixture in the wet one, and gently fold with a spatula until just combined. Don’t over mix the batter. It’s okay if some lumps remain in the batter.
- Add the raspberries and chocolate chips. Fold until just incorporated. Rest the dough for 30 minutes.
- Use a large spoon to divide the batter into the prepared muffin tins. Fill the cavities up to three-quarters full. If using a muffin tray, use every other muffin well.
- Sprinkle some granulated sugar on top of the muffins.
- Bake for 5 minutes at 200°C (395°F). Then reduce the temperature of the oven to 180°C (350°F) and bake for 20-25 minutes, or until a toothpick inserted in a muffin comes out mostly clean.
- Allow the muffins to cool in the muffin pan for 15 minutes. Then carefully remove the muffins from the pan and transfer them to a wire rack to cool completely.
Notes
- Storage – Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.
Recette en français
Print Muffins framboises et pépites de chocolat
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 muffins 1x
- Method: Four
- Diet: Vegan
Description
Ces muffins moelleux aux framboises et aux pépites de chocolat sont faciles à préparer, et encore plus à dévorer!
Ingredients
Ingrédients secs
- 200 g de farine de blé T55
- 120 g de sucre de canne
- 6 g de levure chimique
- 1/4 cuil. à café de bicarbonate de soude
- 1/4 cuil. à café de cardamome en poudre
- 1/4 cuil. à café de sel
Ingrédients humides
- 130 ml de lait végétal nature
- 60 g d’huile végétale neutre
- 60 g de yaourt végétal nature
- 1 cuil. à soupe de vinaigre de cidre
- 1 cuil. à café de vanille liquide
Garniture
- 120 g de framboises fraiches
- 60 g de pépites de chocolat
- Sucre de canne pour la décoration
Instructions
- Préchauffer le four à 200°C. Huiler et chemiser 8 moules à muffins avec des caissettes en papier.
- Mélanger tous les ingrédients secs dans un saladier.
- Mélanger tous les ingrédients humides dans un autre grand saladier.
- Verser graduellement le mélange sec dans le saladier d’ingrédients humides. Mélanger délicatement avec une spatule jusqu’à obtenir une pâte juste homogène, en prenant soin de ne pas trop la travailler. Ce n’est pas grave s’il reste quelques grumeaux.
- Ajouter les framboises et les pépites de chocolat et mélanger pour les incorporer. Laisser reposer la pâte pendant 30 minutes.
- Verser la pâte dans les moules à muffins en les remplissant jusqu’aux trois quarts. Si vous utilisez une plaque à muffins, ne remplir qu’une cavité sur deux et, si nécessaire, procéder en deux cuissons.
- Enfourner pour 5 minutes à 200°C. Puis réduire la température à 180°C et poursuivre la cuisson 20 à 25 minutes, ou jusqu’à ce qu’un cure-dent inséré dans un muffin ressorte quasiment propre.
- Retirer du four et laisser les muffins refroidir 15 minutes dans les moules. Puis démouler els muffins avec précaution et les laisser refroidir complètement sur une grille.
Notes
- Conservation – Les muffins se conservent pendant 2 jours dans une boite hermétique à température ambiance, 5 jours au réfrigérateur et jusqu’à 1 mois au congélateur.
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