These vegan raspberry muffins are soft, fluffy, and bursting with juicy fresh raspberries in every bite. The batter is simple: no eggs, no dairy, just water, oil, sugar, flour, and vanilla whisked together in minutes before the raspberries get folded in. They bake up with a beautiful rise and a golden, lightly crisp top. Perfect for breakfast, a morning snack, or an afternoon treat with tea. Also try my Vegan Blueberry Cupcakes, Raspberry Pancakes, or Blueberry Loaf Cake.

Eggless and Dairy Free Raspberry Muffins

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Vegan

Servings 6 Muffins

Ingredients

1/2 cup (100 g) Superfine Granulated Sugar
1/4 cup (60 ml) Water
1/4 cup (60 ml) Vegetable Oil
1 tbsp (15 ml) Vanilla Extract
1 cup (140 g) All-Purpose Flour
1 ½ tsp (6 g) Baking Powder
1 cup (135 g) Fresh Raspberries

Instructions

Preheat oven to 350^oF (180^oC). Line a standard 6 cups cupcake pan with paper liners. Set aside.
To a bowl, add sugar, water, oil and vanilla extract. Whisk until sugar is completely dissolved.
Sift in flour and baking powder.
Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
Spoon about 1 tablespoon of batter into cupcake liner. Add 4-5 raspberries and top with about 1/2 tablespoon batter. Add 3-4 raspberries on top.
Bake in preheated oven to 350^oF (180^oC), rack middle position, 20-25 minutes, or until toothpick inserted in the middle of cake comes out clean.
Let muffins cool down in pan for 10 minutes. Then transfer muffins to wire rack to cool down completely.