Get excited for breakfast with these fluffy Vegan White Chocolate Raspberry Muffins! Bakery-style muffins are loaded with fresh raspberries, white chocolate chunks, custard, topped with an easy crunchy streusel topping. You won’t be able to get enough of them! Keep reading to learn how to make them.
Why these muffins are so great:
- They’re super easy to make!
- Vegan – No animal derived ingredients in this recipe!
- Custard filling is a sweet, creamy surprise, and is delicious with the tart berries.
- They have a ‘super domed’ top, the classic muffin shape!
- They’re fluffy and moist (even the next day, they can be restored to their original gorgeous texture by microwaving them for about 8-10 seconds).
- White chocolate and raspberry is a dream combination.
- Made in 1 bowl (preferably 2).
- Oat streusel on top adds a-little bit of crunch and pairs well with the sweet muffin.
- Using optional coconut sugar gives them an extra depth of caramelised flavour.
What makes these the BEST Vegan White Chocolate Raspberry Muffins
I don’t throw the term ‘BEST’ around lightly, but this recipe won’t let you down. These homemade white chocolate & raspberry muffins will rise into a bakery worthy domed top, will be light and fluffy in texture and bake to a golden brown. They’re moist and soft, bursting with fresh berries, gooey melted white chocolate with a creamy custard centre. Here are my top 3 reasons why these muffins are so good:
- The Recipe : It’s tough to get a vegan muffin recipe that has a high dome top and is fluffy in texture. By using a couple of muffin secrets, these muffins impress above and beyond. They truly belong in a high-end bakery! They are also exceptionally easy to make, which just makes this recipe a perfect go-to for breakfast, or whenever you’re in need of a sweet treat. The recipe also features condensed milk which helps to make the muffins super moist. My ultimate favourite vegan condensed milk is Natures Charm Sweetened Condensed Oat Milk.
- The Streusel : Before baking, each muffin is topped with a generous layer of oat streusel. While this makes the muffins look delicious, it also adds a crunchy crust to the top of each muffin. The texture of the moist, fluffy middle and crispy coating, it’s a match made in heaven!
- The Custard : We’ve talked about the muffins and the streusel topping, but lets not forget the filling! I love it when a muffin has a secret filling and these muffins can be filled to the brim with creamy custard. One of my favourite vegan custard’s has to be the ‘Natures Charm Coconut Custard’, it’s totally scrumptious! It makes them a great go-to for breakfast or a dessert option and adds an extra layer of texture and flavour! It’s truly delicious, especially paired with the raspberries and the raspberry jam swirl.
How to make Vegan White Chocolate Raspberry Muffins
What I love most about these muffins is how easy they are to make. This means that they rely on baking powder in order to grow the classic high dome top.
In a bowl combine all of the streusel ingredients in a bowl. Combine until crumbly, set aside.
- Muffin batter
In a bowl, combine the flour, sugar and baking powder. Stir to combine. In a separate bowl, combine the milk, condensed milk, yogurt, flaxseed mixture and butter. Mix to combine. Pour wet into dry ingredients. Combine them together, folding the mixture in until no flour is visible (DO NOT over-mix!). Fold in the white chocolate and raspberries.
- Fill cases
Use an ice-cream scoop to scoop the mixture into the cases. Swirl in some raspberry jam.
Sprinkle the streusel over the top of each muffin.
Place in the oven and bake at 180°C fan for 12 minutes, then turn down the oven to 160°C fan and bake for 16 minutes. Insert a skewer or toothpick to see if they are ready.
- Custard filling
Once cool, poke a hole down the middle of the muffins and pipe in some vegan custard. Top with a sprinkling of icing sugar, a fresh raspberry and white chocolate chunk.
Tips & tricks to keep in mind:
Things to keep in mind while making these muffins:
Here’s a list of a few top key points to keep in mind when making the best white chocolate, raspberry muffins:
- Batter consistency: The muffin batter will be fairly thick, thicker than that for cupcakes. This helps with the formation of the domed muffin top (rather than a flat-ish cupcake shape). You can test this by seeing when you scoop batter into muffin cases, you’re looking for a batter consistency that doesn’t spread out (like a liquid cupcake batter might), but keeps the shape of the scoop. I like to use a ice-cream scoop!
- Muffin tin: The size and shape of your muffin depends on the tin you have. I like to use a large / jumbo muffin in.
- Fill the batter to the top: The reason I’ve stated this recipe only makes 6 is that the batter is filled to the brim of each case. This is important as it will rise and allow for the super domed muffin top! These muffins are huge, but you’re welcome to make smaller ones if you prefer.
- Baking temperature and time : Unlike cupcakes which bake at the same temperature, muffins require a higher baking, which then gets reduced to a lower temperature. What this does is allows the muffins to rise which activates the baking powder and allows the muffins to shoot up in height quickly. After that, we then turn the heat down to a lower setting and continue to bake for longer. This helps to avoid over-baking. It’ll result in bakery-style high top muffins.
- Chilling the batter: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more light, moist and tender muffin. It also helps to thicken the batter slightly without drying it out, again which helps create tall muffin tops without a dry, crumbly texture.
How to prepare the raspberries
Raspberries: As raspberries have a tendency to sink in batter, there is a small trick to prevent this happening. Before you add in the raspberries to the batter, coat them in flour. This coats the berries and thickens the batter surrounding the fruit, allowing it to stay in place. It also creates a barrier between the batter and the fruit juice, as the berries cook and release liquid, that flour coating can absorb a bit more of the moisture and keep the fruit from sinking to the bottom.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!Print