Easy Vegan Raspberry Muffins (no eggs – no dairy)

These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top. You can use fresh or frozen raspberries, so you can make these muffins year-round. Enjoy them for breakfast with your morning coffee, serve them at brunch with friends, or grab one for a sweet snack in the afternoon. They’re delicious any time of day!

Oriana’s Thoughts On The Recipe

I’ve always enjoyed baking from scratch. Knowing exactly what ingredients are going into our food gives me peace of mind, ensuring it’s safe for my daughter, who has several food allergies. This way, I can confidently provide her with delicious treats without worrying about any hidden allergens.

These muffins are super simple to whip up. Plus, they’re egg-free, dairy-free, and vegan, making them perfect for anyone with dietary restrictions.

One of my favorite things about these muffins is how adaptable they are. You can easily make them gluten-free with a simple swap of the flour, and they freeze beautifully, so you can always have a batch on hand for a quick breakfast or snack. The sweet streusel topping adds an extra layer of deliciousness that you just can’t resist!

Whether you’re using fresh or frozen raspberries, these muffins turn out perfect every time. I love enjoying them with my morning coffee, but they’re also great for brunch with friends or as a sweet afternoon treat. Trust me, you’ll love having these delightful muffins in your recipe repertoire.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• All-Purpose Flour: Provides structure to the muffins. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
• Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Neutral-Tasting Oil: Adds moisture without affecting the flavor. Note: You can use vegetable, canola, or any neutral-tasting oil of your preference.
• Granulated Sugar: Sweetens the muffins. Adjust to taste. Note: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
• Milk: Keeps the muffins moist. Use any plant-based milk like soy or oat milk.
• Lemon (Zest and Juice): Adds brightness and complements the raspberries. You’ll need the juice and zest.
• Pure Vanilla Extract: Enhances the flavor.
• Raspberries: The star ingredient, providing a burst of tart and sweet flavor. Note: You can use fresh or frozen, If using frozen, do not thaw them before adding to the batter.
• White Chocolate: Adds a sweet, creamy contrast to the tart raspberries. Note: Use dairy-free white chocolate chips if needed. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
• For the Crumble (optional): The crumble on top is totally optional. If you decide to add it, you’ll need all-purpose flour, granulated sugar, salt, and butter. For a vegan crumble, use dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Set 8 of the raspberries aside. Add the remaining raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.

Step 4 – Make The Crumble (optional)

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 5 – Fill The Muffin Cups

Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.

Oriana’s Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.

Step 6 – Bake

Bake for 5 minutes at425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.

Food Allergy Swaps

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.

Variations & Additions

• Add Nuts: Chopped almonds or walnuts can add a nice crunch.
• Different Berries: Substitute raspberries with blueberries or blackberries.
• Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
• Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.

Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

More Muffin Recipes You’ll Love!

• Healthy Mini Banana Muffins
• Best Eggless Skillet Brownie
• Healthy Easy Banana Muffins (No Eggs, Dairy or Sugar)
• Simple Vegan Zucchini Muffins
• Bakery-Style Vegan Double Chocolate Muffins
• Easy Healthy Oat Muffins (no eggs, dairy, or sugar)
• Browse more recipes…

Recipe Card 📖