Can I make these Raspberry and White Chocolate Muffins gluten-free?

Yes, you can easily make these muffins gluten-free by using gluten-free all-purpose flour and adding a teaspoon of xanthan gum to the dry ingredients.

Should I use fresh or frozen raspberries for this recipe?

You can use either fresh or frozen raspberries in these muffins; the recipe works well with both, so use whichever you have on hand.

What is the best way to prevent overmixing the muffin batter?

To prevent overmixing, gently fold the wet ingredients into the dry until just combined. It's perfectly fine if there are a few small floury lumps remaining.

How can I ensure my vegan muffins bake evenly?

For even coloring and baking, place the muffin tin in the center of the oven, bake for 20 minutes, then rotate the tin for the final 15 minutes.

How should I store these Raspberry and White Chocolate Muffins?

Store the cooled vegan raspberry and white chocolate muffins in an airtight container at room temperature for up to 3 days to maintain their freshness.

1.5K Views 3 years ago

Raspberry and White Chocolate Muffins
[Vegan]

Name: Raspberry and White Chocolate Muffins [Vegan]
Cook time: 35 min
Yield: 12
Ingredients: 2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add teaspoon xanthan gum); 2 1/2 teaspoon (11 g) baking powder; 1 cup (200 g) golden superfine caster sugar; 1/2 cup (130 ml) sunflower oil or other neutral oil; 3/4 cup (180 ml) unsweetened plant-based milk; 2 teaspoons (10 ml) vanilla extract; 1 1/4 cups (150 g) fresh or frozen raspberries; 7 oz (200 g) vegan white chocolate chips or chopped chocolate

CB By: Claire Swift and Sarah Biagetti

Author Bio

The Plant-Based Family Cookbook is the perfect solution to those picky eaters and vegan diet... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A close-up of several golden-brown vegan raspberry and white chocolate muffins, some with visible raspberries and melted white chocolate, arranged on a cooling rack.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Raspberry and White Chocolate Muffins [Vegan]

Dairy Free

Vegan

We all need a handy, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all our children love. The recipe is easy for small hands to help with and straightforward enough for older children to make... Read More

Ingredients You Need for Raspberry and White Chocolate Muffins [Vegan]

2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add teaspoon xanthan gum)
2 1/2 teaspoon (11 g) baking powder
1 cup (200 g) golden superfine caster sugar
1/2 cup (130 ml) sunflower oil or other neutral oil
3/4 cup (180 ml) unsweetened plant-based milk
2 teaspoons (10 ml) vanilla extract
1 1/4 cups (150 g) fresh or frozen raspberries
7 oz (200 g) vegan white chocolate chips or chopped chocolate

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Raspberry and White Chocolate Muffins [Vegan]

Preheat the oven to 400°F/200°C (180°C convection) and line a muffin tin with 12 muffin papers.
In a large bowl, mix together the flour, baking powder and sugar.
In a separate bowl, whisk together the sunflower oil, plant-based milk and vanilla extract.
Tip the frozen raspberries and white chocolate into the flour mix and stir through. Make a well in the center of the dry mix, pour in the wet ingredients, and fold together. Be careful not to overmix; it’s okay if there are a few small floury lumps.
Spoon the mix evenly between the muffin papers, filling to three-quarters full. Place the muffin tin into the center of the oven and bake for 35 minutes, until golden brown. For an even coloring, bake the muffins for 20 minutes and then rotate the tin for the final 15 minutes. Check if the muffins are fully cooked by inserting a toothpick or skewer; it will come out clean when ready.
Remove the muffin tin from the oven and place on a cooling rack for 15 minutes. Then remove the muffins onto the rack to cool fully.
Store in an airtight container for up to 3 days.