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
Fresh raspberries are layered into a vanilla batter made without eggs, milk or butter. These raspberry muffins bake in a lined six-cup pan and need only gentle mixing once the flour is added.
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.
Video
Suggested recipes
If you liked this recipe, try these next:
- Vegan Lemon Blueberry Muffins
- Vegan Strawberry Cupcakes
- Vegan Blueberry Cupcakes
- Vegan Semolina Muffins
