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Raspberry and White Chocolate Muffins

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


  • 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. 
This is a recipe by
Sweet Lancey
View all my recipes

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