Vegan Raspberry Muffins
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
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 350oF (180oC). 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 350oF (180oC), 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.
