The summer is a time for growing our own produce and I love making recipes from the fruit and vegetables we grow. I’ve shared our vegan gooseberry and elderflower rolls recipe and today is our vegan raspberry and white chocolate muffin recipe. As well as making it through the summer this white chocolate raspberry muffin recipe is a lovely pick-me-up through winter too. It’s the perfect reminder that summer will be back. As far as raspberry muffin recipes go this one is perfect if you’re making it with kids as the white chocolate sweetens it perfectly. Eat a raspberry white chocolate muffin with coffee on the side or enjoy it for breakfast or take these vegan raspberry muffins to a picnic with friends. However you choose to eat them they’re the perfect treat.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Table of Contents
What is this vegan raspberry and white chocolate muffins recipe?
This is a bakery-style muffin recipe made entirely vegan, combining juicy fresh raspberries with sweet white chocolate chunks. These muffins are soft, fluffy, and ideal for a sweet snack, packed lunch, or weekend bake.
What does it taste like?
Each bite is filled with bursts of tart raspberry balanced by pockets of creamy, sweet vegan white chocolate. The muffins are soft, light, and moist with a golden top and a tender crumb.
Why you’ll love this vegan raspberry and white chocolate muffins recipe
- One bowl, no fuss — simple ingredients and easy to make
- Perfect balance of sweet and tart
- Great for using seasonal berries
- Kid-friendly and freezer-friendly
- 100% plant-based with no compromise on flavour or texture
Key ingredients
- Vegan white chocolate chips – For creamy, sweet pockets throughout
- Fresh raspberries – Provide tartness and juiciness
- Vanilla extract – Enhances the flavour of the batter
Ingredients
Makes 12 muffins
- 300g plain flour
- 60ml softened vegan butter
- 150g vegan white chocolate chips
- 150g fresh raspberries
- 120g caster sugar
- 2 tsp baking powder
- Pinch of salt
- 270ml soya milk
- 1 tsp cornflour
- 1 tsp vanilla extract
How to make our vegan raspberry and white chocolate muffin recipe
- Preheat your fan oven to 180°C (200°C conventional / 400°F).
- In a large mixing bowl, combine the flour, caster sugar, salt, cornflour and baking powder.
- Add the softened vegan butter and soya milk. Mix gently until combined – don’t overwork the batter.
- Fold in the vanilla extract, vegan white chocolate chips and raspberries. Stir gently to avoid breaking the fruit too much.
- Grease a muffin tray or line with paper cases. Divide the batter evenly between the cups – this makes 12 large muffins.
- Bake for 15–20 minutes until the muffins are golden on top and a skewer inserted comes out clean.
- Cool in the tray for 10 minutes, then transfer to a wire rack. Serve warm or once cooled.
Variations
- Use frozen raspberries – No need to thaw, just toss in a little flour to stop them bleeding into the batter
- Swap the chocolate – Try dark chocolate chunks or omit entirely for a fruit-only muffin
- Add lemon zest – Brightens the flavour and complements the raspberries beautifully
- Turn into a loaf – Bake in a lined loaf tin for 40–45 minutes for a raspberry and white chocolate cake
Serving suggestions for these vegan raspberry and white chocolate muffins
- Perfect with a mid-morning coffee or afternoon tea
- Serve slightly warm with a dollop of vegan yoghurt or cream
- Great for packed lunches, picnics, or a sweet brunch treat
- Dust with icing sugar before serving for a bakery-style finish
Recipe success tips
- Don’t overmix the batter – Mix until just combined for a lighter texture
- Use fresh or firm berries – Very ripe raspberries may break apart more easily
- Let cool before removing – Allowing the muffins to cool helps them hold their shape
- Use an ice cream scoop – Great for even-sized muffins and less mess when filling the tray
Frequently asked questions
Can I use frozen raspberries?
Yes, add them straight from frozen. Tossing them in a little flour can help stop the colour bleeding too much.
Can I freeze these muffins?
Absolutely. Freeze for up to two months. Defrost at room temperature or microwave for 30 seconds.
Can I make these gluten-free?
Use a gluten-free plain flour blend with xanthan gum – texture may vary slightly but they’ll still taste great.
Do I need to use soya milk?
No – oat, almond or other unsweetened plant milks will work just as well.
Nutritional information (per muffin, approx.)
- Calories: 225 kcal
- Carbohydrates: 32g
- Sugars: 14g
- Fat: 9g
- Saturated fat: 3g
- Protein: 3g
- Fibre: 2g
- Sodium: 80mg
Find our recipe card for vegan raspberry and white chocolate muffin recipe here –
Vegan raspberry and white chocolate muffin recipe
Ingredients
Method
- Preheat your fan oven to 180C.
- In a large bowl mix the flour, sugar, salt, cornflour and baking powder.
- Add the vegan butter and soya milk and continue to mix.
- Gently stir in the raspberries, vanilla and chocolate chips to the dough being careful not to break up the fruit too much.
- Grease a muffin tray with a little vegan butter and divide the dough into the muffin cups (this recipe makes 12 large muffins).
- Bake in the oven for 15 to 20 minutes until the muffins have risen and are a golden brown colour on top.
- Remove from the oven and allow to cool before eating. Enjoy!
