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Vegan White Chocolate Raspberry Muffins

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.

These recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

Vegan White Chocolate Raspberry Muffins in muffin cases

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.
close up of bite taken out of a raspberry muffin.

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.

  1. Streusel

    In a bowl combine all of the streusel ingredients in a bowl. Combine until crumbly, set aside.

  2. 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.

  3. Fill cases

    Use an ice-cream scoop to scoop the mixture into the cases. Swirl in some raspberry jam.

  4. Streusel

    Sprinkle the streusel over the top of each muffin.

  5. Bake

    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.

  6. 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.

Overhead view of white chocolate raspberry muffin.

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.

Close up of a raspberry muffin.

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!

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Close up of a white chocolate and raspberry muffin

Vegan White Chocolate & Raspberry Muffins


Description

The BEST Vegan White Chocolate Raspberry Muffins, soft, chewy and gooey with super high domed tops!


Ingredients

Units Scale

Ingredients for the streusel

  • 30g of all purpose / plain flour
  • 50g of whole oats
  • 40g of caster sugar
  • 80g of dairy-free butter

Ingredients for the muffins

  • 6 teaspoons of ground flaxseed + 6 teaspoons of water
  • 370g of plain flour / all purpose flour
  • 3 teaspoons of baking powder
  • 180g of caster / coconut sugar
  • 60g of dairy-free plain / vanilla yogurt (you can use natural sugar / sugar free)
  • 20g of Natures Charm Condensed Oat Milk
  • 115g of dairy-free butter ( room temperature)
  • 300ml of unsweetened dairy-free milk (room temperature)
  • 80g of dairy-free white chocolate chips
  • 150g of fresh raspberries (see notes for details)
  • 2 tablespoons of raspberry jam (for the swirl)

Optional extras

  • Natures Charm Coconut Custard
  • Icing sugar (for sprinkling)

Instructions

Method (streusel)

  1. In a medium-sized bowl, stir together the flour, oats and sugar.
  2. Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the muffin mixture. I prefer to make the streusel the day before and store in the fridge in a sealed container.

Method (muffins)

  1. Preheat the oven to 180°C fan and line a 6 cup jumbo muffin tin with muffin liners. Refer to notes for other options.
  2. In a small bowl combine the ground flaxseed with the water, stir until a paste and set aside. This will turn thick and jelly like.
  3. In a medium sized mixing bowl, sieve in the flour, baking powder and sugar. Mix to break up any lumps.
  4. In a separate bowl, add in the yogurt, condensed milk, room temperature butter and milk. Mix to combine. Pour the wet into the dry and mix until just incorporated. Don’t over-mix!
  5. Fold in the chopped white chocolate and flour dusted raspberries. Lightly fold as you don’t want to over-mix the batter and burst the berries.
  6. Using an ice-cream scoop or spoon, divide the mixture between the cases. Make sure the batter reaches the top of the liners.
  7. Swirl raspberry jam to the top of each muffin, use a tooth-pick or skewer to swirl it in.
  8. Sprinkle a good amount of the streusel on top of each muffin, making sure the tops are covered.
  9. Place into the middle of the oven and bake for 12 minutes at 180°C fan. After 12 minutes, reduce the oven temperature to 160°C fan and bake for a further 16-18 minutes, or until the skewer / toothpick inserted into the middle of the muffins come out clean.
  10. Remove the muffins the oven and allow the muffins to cool in the tin on a wire rack.
  11. Once cooled, poke a hole down the middle of the muffin and pipe in some vegan custard (this is optional but absolutely delicious!).
  12. Dust with a sprinkle of icing sugar, peel away the cases, serve and enjoy.

Notes

To store: The raspberry muffins are best eaten on the day of baking, but they can be kept in an airtight / sealed container in a cool dry place for up to 3 days. They will go super moist! Leave at room temperature for 10 minutes before serving.

If you don’t have a large / jumbo muffin tin, you can bake them in a cupcake tin with muffin / cupcake cases. They just won’t be as big or impressive with the domed top. You can also buy jumbo muffin tins on Amazon, linked here.

How to prepare the raspberries: Add the raspberries into a bowl, coat with a few teaspoons of flour. Make sure they are fully coated.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: muffins
  • Method: Baking

Keywords: Vegan muffins, breakfast muffins, vegan white chocolate and raspberry muffins, easy recipes

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1 Comment

  1. Amber
    February 8, 2024 / 8:57 am

    These are so tasty. A great vegan recipe I’ll be making again!

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