Raspberry and White Chocolate Muffins

A delightful mix of white chocolate and raspberries, these muffins have been waiting for you.

I love a plant based high tea, morning tea or general celebration, and my Raspberry and White Chocolate Muffins are ideal for all of these occasions. They freeze well and taste delightful warm (melted chocolate and warm cake for the win!), and take under an hour to make. 

Cruelty-free and tasty, as always. 


  • 400g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 100g caster sugar
  • 100g brown sugar
  • 100g vegan white chocolate chips
  • 2 tsp egg replacement powder mixed with 4 tbs warm water
  • 1 tsp vanilla or hazelnut essence
  • 80g vegan butter, melted 
  • 300ml soy milk mixed with 1 tsp apple cider vinegar
  • 150g frozen raspberries

Raspberry and White Chocolate Muffins

Vegan Muffins

Vegan Raspberry Muffins

White Chocolate Muffins

Vegan Cupcakes

Vegan Muffin Recipe

Vegan Cupcake Recipe



  • Preheat oven to approximately 190 degrees Celsius and line or grease a large or medium cupcake tray.
  • In a large bowl, sift together flour, powder, soda and salt.
  • Add sugars and chocolate chips and mix to combine. 
  • Add wet ingredients and mix until just combined. 
  • Evenly divide half the mixture into prepared tray, add half the raspberries, top with remaining batter and add remaining raspberries. 
  • Place in the oven to bake for approximately 25 minutes, or until an inserted skewer comes out clean. 
  • Enjoy warm or at room temperature, and store in an airtight container at room temperature or in the freezer. 

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