These eggless raspberry white chocolate muffins are soft, fluffy, and filled with juicy berries and creamy chocolate. An easy, vegan-friendly bake that’s perfect for a cozy breakfast or a sweet little treat anytime.
I recently made a batch of eggless raspberry muffins after spotting a raspberry and white chocolate version while browsing Valentine’s Day ideas on Pinterest. The red-and-white combination looked so inviting, and with frozen raspberries already in my freezer, it felt like the perfect time to bake. If you enjoy raspberry bakes, I also have a vegan raspberry cornmeal muffin recipe that’s worth checking out.
It had been a while since I revisited my vegan blueberry muffins, so I used that same reliable base recipe. I’ve baked it many times over the years, and it turns out beautifully every single time, which is why I keep coming back to it.
The muffins turned out soft and fluffy, with juicy bursts of raspberry and creamy white chocolate in every bite. The texture, taste, and appearance all came together so well, and this recipe has easily earned a place among my favorite bakes on the blog. Check out my eggless banana strawberry muffin recipe too if you are looking to bake with berries in season.
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Recipe
Eggless Raspberry Chocolate Muffins
Ingredients
Part 1:
- 2 cups/285 gms all-purpose flour
- 1 and ½ teaspoons/7 gms baking soda
- ½ teaspoon/2 gms salt
Part 2:
- 1 cup/250 ml unsweetened almond milk (use any)
- 1 tablespoon/15 ml apple cider vinegar
- ¾ cup/142 gms white sugar
- ⅓ cup/80 ml avocado oil
- 1 teaspoon vanilla extract
Part 3:
- 1 cup/100 gms fresh or frozen raspberries
- ½ cup + 1 tablespoon/100 gms white chocolate chips
Instructions
- Preheat the oven to 400F (see My Notes) for 15 minutes. Line a muffin tin with paper liners and lightly grease it non-stick cooking spray.
- In a liquid measuring mug stir together the milk and vinegar; let it aside to curdle.
- In a large bowl, combine together flour, baking soda, and salt.
- In a medium bowl, combine the sugar, curdled milk mixture, oil, and vanilla extract mix well.
- Add the wet mix into the flour mix, stir until just combined. Don't over stir.
- Gently fold in the berries and ½ cup white chocolate chips using a rubber spatula. Top the muffins with the remaining 1 tablespoon of chocolate chips.
- Fill the muffin tins about ⅔rds full. I used a ⅓rd cup to scoop out the batter. Got exactly 10 muffins.
- Bake at 400F for about 7 minutes and then reduce the temperature to 375F and bake for about 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
My Notes
- Recently I bought a digital kitchen scale and I have tried to measure the ingredients in the metric system after measuring it using US standard cups. Hope it's at least approximate and useful to some of you.
- While baking the eggless pineapple buttermilk muffins, I came across this technique of baking muffins at 400F at first and then reducing the temperature which makes the muffins to rise beautifully. Ever since I have been following that procedure and it works like a charm. So did the same with this raspberry muffin too.
- I used ¾th of a cup of sugar because we are also using white chocolate chips so the sweetness was just perfect for us as we usually prefer not too sweet muffins or baked treats in general. You might want to increase it to 1 cup if you like sweeter muffins.
- This muffin recipe will be wholly vegan if you use vegan chocolate chips. Vinegar does the trick of yielding fluffy muffins without eggs.
- I was so tempted to use whole wheat pastry flour instead of all-purpose flour but wasn't sure how it would taste. Probably should have tried half and half of both.
- I used a little more than 1 cup of frozen raspberries because didn't want to store the remaining few pieces. I don't know why but after baking some muffins had a blackish hue from the raspberries like it was blueberries muffin. This is the first time I'm using frozen raspberries and I don't know if it has anything to do with that.
Ruby says
Hi, just came across your blog and i am so excited. I am a vegetarian and it is impossible to find veg cakes here in my country. I was just wondering, why don't you start a Youtube channel? It would be amazing 🙂
Madhuram says
Thank you, Ruby. I do have a YouTube channel and posted a few videos but not doing it regularly. Hopefully soon.