Let me just get to the point. You are truly and absolutely going to love these vegan raspberry muffins. My vegan friends have approved of it too. I have lost count of the number of times I’ve made it for them.
Not just that, my non-vegan cupcake-loving family members are fans as well. There’s something surprising about the simplicity of this light yet tender and fluffy raspberry vegan dessert. These vegan treats are naturally gluten-free and vegan, making them even more accessible and convenient.
Reasons You Will Love These Vegan Raspberry Muffins
Firstly, what is there to not love?!
Facts aside, a calorie-count-friendly treat, is super easy to make and does not take much. In fact, all the ingredients are readily available too. You do not even need a stand mixer for these vegan chocolate cupcakes. Just a large bowl, a hand mixer/spatula, and a cupcake tin!
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Serving Idea To Compliment The Cupcake
Raspberry muffins are great on their own as it is super delicious and super soft. However, you could enjoy these vegan raspberry muffins with your coffee or with tea.
It also has a great mouthfeel with a scoop of cool vanilla ice cream. When you’re ready to enjoy them, let them sit for about 0 minutes at room temperature if you are storing the muffins in the fridge.
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1 servings per container
- Amount Per ServingCalories150
- % Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Sodium 25mg 2%
- Total Carbohydrate
- Dietary Fiber 0.9g 4%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For 10/10 Results, Note
1. Washing And Cleaning Of Berries:
Make sure to wash the berries with cold water and gently clean them with a clean towel to absorb all excess water.
2. Batter Consistency For Perfect Cupcakes:
Ensure that this cupcake batter will be thinner compared to the regular cake batter.
3. Bugs And Patches In Berries:
Be sure to check for bugs and patches of berries. You can also use canned raspberries.
4. Use Of Measuring Cups And Spoons For Great Results:
To make sure your measurements are accurate, use measuring cups and spoons.
5. Preheating Of Oven:
It is important to properly preheat the oven. Muffins will not rise if this is not done.
6. Common Mistake-Opening Oven Door:
Avoid opening the oven door multiple times. This a common mistake people often do. If you will open the door, again and again, there will create an air pressure difference. The cold air will enter the side and will stop your baking from rising.
7. Avoid Overmixing Of Batter:
Don’t overmix. Mixing cupcake batter too much will result in a dense batter.
Make sure the batter is well mixed to prevent cupcakes from crumbling.
9. Use Of Baking Powder:
Baking powder does not last for a long time. It is moisture and humidity sensors. So the storage life of baking powder is between 5-10 years. Use new baking powder instead of old baking powder to get fluffy cupcakes. Also, check the expiry date while using. Keep the baking powder in a cool, and dry place.
10. Choice Of Baking Rack:
The lower baking rack is best for baking to ensure even rising. If you use the upper rack, you might experience a crack on the muffin surface.
Is baking easy to learn? Read out the article: Top 35 Essential Cake Baking Tools Every Baker and Beginner Should Know
Essential Tools For Making Muffins
1. Muffin Tin: Muffin Tin will help in the equal proposition of batter going in each mould. It helps in even and quick baking.
2. Ice Cream Scoop: Ice Cream Scoop will help in a mess-free baking experience and even distribution of batter.
3. Muffin Baking Cup: Muffin Baking Cup gives a good and even shape to the cupcake. Makes clean-up easy, and hygienic to handle, and gives a great overall presentation.
4. Spatula: Spatula is super helpful for combining wet and dry ingredients together, as well as scraping the sides of mixing bowls. They are broad, flat, and flexible.
5. Mixing Bowl: Mixing bowls help in convenient kneading, mixing, combining, folding of ingredients, etc.
Substitution For Used Ingredients
- Lemon Juice – You can substitute it with apple cider vinegar or white vinegar and you’re good to go.
- Whole Wheat Flour – Go with grain-based or gluten-free flour without any hesitation as per your choice.
- Maple Syrup – If you can not find maple syrup, you can safely use agave nectar/canned sugar/coconut sugar. Although, note that the maple syrup will make the cake color darker and rich in flavor.
- Almond Milk – You can use unsweetened soy milk, oat milk, or any plant-based milk or vegan milk can be used as well for preparing this recipe. The use of almond milk will increase the taste of muffins.
- Applesauce – To make these vegan raspberry muffins dairy-free, eggs can not be used. So, you can use applesauce but in case you can not find that use 1 mashed banana instead.
- Fresh Raspberries – No fresh raspberries? No problem. Canned or frozen raspberries worked too.
To store the vegan raspberry muffins or cupcakes, take notes:
Firstly, allow the cupcakes to come to room temperature. Letting them cool down on a wire rack for at least an hour helps to eliminate condensation. During storage in the freezer, condensation will result in ice forming on cupcakes, resulting in soggy cupcakes once defrosted. Therefore, ensure that the cupcakes come to room temperature before you prepare to freeze them.
Secondly, to avoid any foul smell, keep them wrapped in plastic wrap if you want an additional layer of protection, and place individually-wrapped cupcakes in a freezer-safe plastic bag, airtight bag, or container.
Lastly, when you plan to defrost, unwrap the cupcakes and allow them to come to room temperature.
1. I prefer gluten-free. Can I make that?
Yes, you can. Use gluten-free flour like Teff flour, Oat flour, and Almond flour instead of all-purpose flour.
2. I am unable to get fresh raspberries. Can I use frozen or canned raspberries?
Yes, you can. Just keep in mind to defrost and eliminate the extra liquid from the frozen or canned raspberries. Also, use room-temperature raspberries to avoid moisture.
3. Can I make mini-sized cupcakes instead of regular-sized ones?
Yes, you can. You can go for a mini-size cake, cupcake tin, or any preferred-sized cupcake tin. Just cut down the baking time to 10 minutes as the batter quantity would be less depending on your oven.
4. How to prevent my cupcake from sticking to the bottom?
Place the cupcakes on a cooling rack to finish cooling after a few minutes in the pan. Before removing the wrappers from the cupcakes, let them cool completely.
5. Why have my cupcakes turned out so dense?
There could be two reasons. First, you added too much baking soda or baking powder to the batter, therefore, the cupcakes did rise temporarily, but then collapsed. Second, you roughly/ over-mixed the batter.
6. Can I freeze these vegan raspberry muffins?
Cupcakes can be stored frozen for up to 6 weeks. It is possible to thaw frozen muffins at room temperature or to heat frozen muffins in the microwave or oven.
7. Can I use any other type of berry in these vegan muffins?
Yes, you can. Blueberry, raspberry, and blackberry – are great options.
8. How do you reheat vegan cupcakes?
Unwrapped cupcakes should be placed on a napkin, microwave-safe paper towel, or plate before placing them in the microwave.
9. What are some other healthy vegan muffins?
Following the same recipe but with a slight variation, you can try out vanilla raspberry cupcakes, vegan raspberry cheesecake, vegan raspberry bars, raspberry cupcakes, and lemon raspberry cupcakes.
Vegan raspberry recipes are gaining wide popularity. These vegan raspberry muffins are tender and pretty moist. They are fluffy and just the right amount of sweet. These vegan raspberry muffins are super easy to make. It is eggless and dairy-free, a complete win-win for vegan enthusiasts. This is an excellent choice for special occasions such as birthday parties, Valentine’s Day, Mother’s Day, baby showers, etc.
Let us hop on to the recipe for raspberry cupcakes, shall we?
- 1 Muffin Tin
- 1 Ice Cream Scoop
- 1 Muffin Baking Cup
- 1 Spatula
- 1 Mixing Bowl
- 1 Cup Whole Wheat Flour
- ½ tsp Salt
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ Cup Raspberries for add-ins and toppings
- ⅓ Cup Unsweetened Almond Milk
- ¼ Cup Vegan Butter
- ⅓ Cup Maple Syrup
- ¼ Cup Apple Sauce
- 1 tsp Vanilla Extract
- ½ tsp Lemon Juice
- In a large bowl sieve wheat flour and add wheat flour, salt, baking powder, and baking soda to the bowl. Using a hand whisk,combine all dry ingredients well.
- Now add unsweetened almond milk, vegan butter,maple syrup, apple sauce, vanilla extract, lemon juice to that large bowl andmix with a spatula till everything combines well.
Note – Don’t overmix the batter. Otherwise you might face the issue of cracking the cake from the top.
- Now, wash the raspbarries very carefully with water. Then clean them with a clean towel to remove the extra water from berries.
- Next, chop the washed raspberries and add them to the batter, keeping aside some to use later. Now use a spatula to fold gently tocombine.
- Prepare the baking tray by spraying oil or melted butter on the tray. Place the cupcake molds on the tray.
- With a scooper/spoon transfer batter into muffintray in equal proportions
- Add the leftover raspberries on top.
- Preheat your oven to 180°C(356°F) and bake for 20-25 minutes.
Note – Don't open the oven window multiple times to check. This may cause cracks to develop.
- Once baked, do a toothpick test then keep it aside to cool down for around 10 minutes. Place the cupcakes in a new cupcake mould to quickly cool it down.
- Serve them after garnishing the muffins. Though it is optional.
- Washing And Cleaning: Make sure to wash the berries with cold water and gently clean them with a clean towel to absorb all excess water.