Raspberry White Chocolate Muffins

These easy to make muffins have a wonderful combination of sweet white chocolate chips and raspberries. An easy to make vegan muffin.

They are perfect for snacking, to pack in the school lunch boxes or to keep in the freezer for later. See my tips about storing and freezing these muffins down below.

Some more muffin recipes to try are these Vegan blackberry muffins or these Banana blueberry oatmeal muffins.

Ingredients

These Vegan raspberry and white chocolate muffins are super easy to make in one bowl, and ready in about 30 minutes.

For the full ingredient measurements, scroll down to the recipe card at the bottom of the page.

• Almond milk, or other plant-based milk of choice t keep these raspberry muffins vegan.
• Apple cider vinegar, helps create a buttermilk effect when mixed with the milk. Do not skip, this helps the muffins rise and become fluffy.
• Vanilla extract, or vanilla bean paste, for a hint of vanilla that goes so well with the other flavours.
• Sunflower oil, or other neutral tasting oil of choice.
• Sugar, preferably organic sugar.
• All purpose flour, make sure to measure correctly. Fluff the flour with a spoon then spoon into the measuring cup and level it off with a knife.  
• Cornstarch, for the texture and helps hold the muftis together.
• Baking powder and baking soda, a mix of the two gives these raspberry muffins a light and tender texture.
• Salt, normal table salt works well.
• Fresh raspberries, or frozen can also be used. Toss them with 1 tablespoon flour before folding in the batter. They will release a lot of liquid when baked and the extra flour helps absorb this.
• White chocolate chips, or a chopped white chocolate bar. For vegan muffins, choose a vegan chocolate.

See recipe card for quantities.

Instructions

These Vegan raspberry and white chocolate muffins are really easy to make, just follow the step-by-step photos below. 

For the full written instructions, see the recipe card at the bottom.

In a mixing bowl, stir together the milk and apple cider vinegar. 

Stir in the sugar and oil.

Sift in the flour, cornstarch, baking powder, baking soda and salt.

Stir until the batter just comes together. Do not over mix!

Toss the raspberries in a tablespoon of flour and then gently fold them into the batter with the white chocolate chips.

Scoop the batter into the prepared muffin tin and bake.

Hint: Don’t over-mix your batter: These raspberry muffins are light and tender. If the batter is over mixed, it can result in rubbery and dense muffins. So, stir only until the bather just comes together for the best result. Then gently fold in the raspberries and white chocolate.

Substitutions and Variations

• Nuts – For a little extra crunch, fold in ½ cup chopped nuts with the raspberries and white chocolate.
• Berries – Instead of raspberries, substitute with other berries like blackberries, blueberries or chopped strawberries.
• Chocolate – White chocolate chips are used in these muffins, but dark or milk chocolate also tastes great!
• Lemon – Add the zest of one lemon for a lovely hint of lemon flavor in theses raspberry muffins.

Also see my Banana blueberry oatmeal muffins for great breakfast recipe.

Storage

For the best way of storing and keeping these muffins fresh for longer, follow these easy steps:

• Ensure the muffins are completely cooled down to room temperature before putting them away.
• Place them in an airtight container lined with a paper towel, or lay them flat in one layer on a paper towel inside a large ziplock bag. The paper towel helps absorb any excess moisture, preventing the muffins from becoming soggy.
• Store at room temperature for up to 4 days.

These muffins freeze exceptionally well, perfect for a quick breakfasts or snacks on the go.

To freeze, use an airtight container. Individually wrapping them in plastic wrap prevents sticking together when frozen. They will keep frozen for about 2 months. Defrost them at room temperature.