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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