Vegan White Chocolate & Raspberry Muffins Recipe
If you’re looking for a treat that brings together the perfect harmony of sweet, tart, and creamy, then these Vegan White Chocolate & Raspberry Muffins are about to become your newest obsession. Imagine soft, chewy muffins with high, impressive domes filled with bursts of juicy raspberries and melty vegan white chocolate chips, all topped with a crunchy oat streusel that adds just the right bit of texture. Whether you’re vegan or just someone who loves a scrumptious morning or afternoon delight, these muffins bring joy in every bite and are surprisingly simple to make.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in making the texture soft, the flavor rich, and the color inviting. From the wholesome oats in the streusel to the fresh raspberries that give a natural zing, every component is carefully chosen to elevate these muffins.
- All-purpose flour: The base of both the streusel and muffin batter for structure and softness.
- Whole oats: Adds a delightful crunch and wholesome texture to the streusel topping.
- Caster sugar: Sweetens the muffins and streusel without a grainy texture.
- Dairy-free butter: Gives richness and moisture to both batter and topping, ensuring a tender crumb.
- Ground flaxseed + water: A perfect egg replacement that binds ingredients and helps muffins rise beautifully.
- Baking powder: Key to those high domed tops you’ll love.
- Dairy-free plain or vanilla yogurt: Adds tanginess and keeps the muffins moist and soft.
- Condensed oat milk: A subtle sweetness and creamy depth to the batter.
- Dairy-free milk: Keeps the batter silky and light.
- Dairy-free white chocolate chips: Melts in pockets for rich bursts of creamy sweetness.
- Fresh raspberries: The star berry ingredient delivering freshness and just enough tartness.
- Raspberry jam: Used to swirl on top for a glossy, fruity finish.
How to Make Vegan White Chocolate & Raspberry Muffins
Step 1: Prepare the Streusel Topping
Start by mixing the flour, oats, and caster sugar in a bowl. Add the softened dairy-free butter and use a fork to gently combine until you get a clumpy, crumbly mixture. Resist over-mixing, because you want those lovely lumps to create a crunch when baked. Setting this aside, or better yet, making it a day ahead and storing it chilled, ensures a perfect topping.
Step 2: Make the Flax Egg
In a small bowl, mix ground flaxseed with water and let it sit for a few minutes. It transforms into a thick jelly-like consistency, acting as a fantastic vegan binder that helps the muffins hold together beautifully.
Step 3: Combine the Dry Ingredients
Sift the flour, baking powder, and sugar into a medium bowl. Breaking up lumps here ensures a smooth batter and a tender crumb. Mixing the dry base well sets the stage for those high, proud muffin tops.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together the yogurt, condensed oat milk, softened butter, and dairy-free milk until everything is well blended. This creamy combo adds moisture and a touch of richness essential for soft muffins.
Step 5: Bring It All Together
Pour the wet ingredients into the dry and fold gently just until combined. You want to keep the batter light and fluffy, so avoid over-mixing. Carefully fold in the white chocolate chips and raspberries dusted with a little flour to keep them from sinking or bleeding too much into the batter.
Step 6: Fill Muffin Cases and Add Final Touches
Scoop the thick batter into a lined jumbo muffin tin, filling each almost to the brim. Swirl raspberry jam on top using a toothpick for a beautiful marbled effect, then generously sprinkle the streusel all over. This combination promises a gooey, fruity interior contrasted with a crunchy, buttery topping.
Step 7: Bake to Perfection
Bake at 180°C fan heat for 12 minutes, then reduce to 160°C and bake for another 16 to 18 minutes, or until a skewer comes out clean. This two-step baking ensures the muffins rise high and cook evenly without over-browning.
Step 8: Cool and Optional Custard Filling
Let the muffins cool in the tin before removing. If you’re feeling indulgent, poke a small hole in the center and pipe in some vegan coconut custard. Finish with a dusting of icing sugar for that irresistible bakery look.
How to Serve Vegan White Chocolate & Raspberry Muffins
Garnishes
A simple dusting of icing sugar adds a classic, elegant touch, but you can also use a fresh raspberry or a light drizzle of extra raspberry jam to enhance the fruity vibe. A piped swirl of vegan custard inside makes these muffins feel like a luxurious treat.
Side Dishes
Pair these muffins with a warm cup of plant-based milk latte or a bold black tea for a delightful breakfast or afternoon snack. If you want something light, a fresh fruit salad complements the raspberry flavors perfectly while keeping the meal balanced.
Creative Ways to Present
Try stacking them on a rustic wooden board surrounded by fresh raspberries and white chocolate shards for a stunning party centerpiece. Wrapping each muffin in parchment with a sprig of mint or edible flower turns them into charming gift treats for friends and family.
Make Ahead and Storage
Storing Leftovers
Your Vegan White Chocolate & Raspberry Muffins are best enjoyed fresh but can be kept in an airtight container at room temperature for up to 3 days. They tend to become even more moist and tender after a day, so don’t be afraid to save some for later.
Freezing
Freeze the muffins individually wrapped in plastic wrap and then placed in an airtight container or freezer bag. They’ll keep well for up to 3 months, making them a convenient ready-to-go snack or breakfast option during busy weeks.
Reheating
To bring back that fresh-baked warmth, microwave each muffin for about 20-30 seconds or reheat in an oven at 160°C for 5-7 minutes. This gentle warming will revive the melted white chocolate pockets and freshen up the muffins without drying them out.
FAQs
Can I substitute the raspberries with other berries?
Absolutely! Blueberries, blackberries, or chopped strawberries work wonderfully if fresh raspberries aren’t available. Just dust them with flour to prevent them from sinking like with the raspberries.
Is it necessary to use vegan white chocolate chips?
To keep these muffins fully vegan, yes. Vegan white chocolate chips melt beautifully and add that creamy sweetness. But you can also chop a vegan white chocolate bar if you don’t find chips.
Can I make these muffins gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different, but the flavor will still shine.
How do I achieve those high domed tops?
The secret lies in the baking powder and filling the muffin cases to the top. Also, baking at a higher temperature initially helps create those impressive puffed peaks. Don’t overmix the batter, as that can flatten the muffins.
Is the vegan custard filling necessary?
Not at all! The muffins are already delicious on their own. The custard is an optional extra that adds a lovely creaminess and makes them more indulgent, perfect for special occasions.
Final Thoughts
Whipping up these Vegan White Chocolate & Raspberry Muffins is not just baking, it’s an experience filled with delightful textures and flavors that bring comfort and joy. Whether you’re sharing them with loved ones or indulging in a quiet moment, these muffins have a way of making ordinary days feel special. Give the recipe a try—you won’t regret having these gorgeous, dome-topped goodies in your life.
