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Front view of raspberry white chocolate muffin on a plate.

Raspberry White Chocolate Muffins


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  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 20-22 muffins 1x
  • Diet: Vegan

Description

These raspberry white chocolate muffins are easy, sweet and absolutely delicious! Our recipe can be made with regular ingredients, or vegan and gluten free, so it's perfect for just about any dietary needs. 


Ingredients

Units Scale
  • 1/2 cup vegetable oil
  • 3/4 cup granulated cane sugar
  • 1/2 cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup nondairy milk (we used oat)
  • 3 cups all purpose flour (or gluten free 1-to-1 flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 2 cups fresh raspberries
  • 1 cup white chocolate chips, plus more for topping (we used vegan)

Instructions

  1. Preheat oven to 350°F / 175°C. Wash raspberries and lay out on paper towels to dry while prepping the other ingredients.
  2. In a large mixing bowl, stir together flour, baking powder, baking soda, and salt.
  3. In another large mixing bowl, whisk together oil, sugar, applesauce, and vanilla.
  4. Add lemon juice and milk and whisk well.
  5. Add the dry ingredients to the wet ingredients in 3-4 batches. Mix well, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are evenly incorporated.
  6. Stir in the white chocolate chips, then gently fold in raspberries.
  7. Add liners to muffin tin and fill each one with 1/4 cup of batter. Sprinkle a few more chocolate chips on top of each muffin (optional). Bake for 25-28 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes.

Notes

Gluten free? These raspberry white chocolate muffins work with both regular all purpose flour and gluten free 1:1 flour. 

Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.

Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven! 

Milk: you can use any nondairy milk of choice in this recipe (cashew, almond, oat), but we prefer full fat oat milk for its neutral flavor and creaminess. If you're not vegan, feel free to use regular milk.

Raspberries: Be sure to dry the raspberries well after washing, otherwise they will add too much moisture to the batter. It's also best to use firm raspberries in this recipe. You can also sub fresh raspberries with freeze-dried raspberries if preferred. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Vegan Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 194
  • Sugar: 12.5 g
  • Sodium: 87.9 mg
  • Fat: 7.6 g
  • Carbohydrates: 30.3 g
  • Fiber: 1.4 g
  • Protein: 1.8 g