Fruity muffins are among my favorite baking projects during the warmer months of the year. They’re so easy, and such a delicious way to enjoy seasonal produce. My vegan strawberry muffins, blueberry muffins, and blackberry muffins are all favorites that I find myself making again and again. Well, berry season is almost here, and I’m ready for it. Raspberries are really available year round, but they’re best during the summer. Sounds like a great excuse to bake up a batch of these vegan raspberry muffins! They’re absolutely delicious, thanks not only to those juicy fresh raspberries, but also crumble topping and sweet white chocolate chips. Basically, they’re the best muffins ever.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: In order to give your muffins the best possible texture, make sure to avoid overmixing the batter. Stop stirring as soon as you no longer see flour streaks. Your muffins are done when they’re puffy, the tops are slightly darkened, and a toothpick inserted into the center of one comes out clean. Let them cool in the tins on a cooling rack.
More Vegan Muffin Recipes
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