These light and fluffy Raspberry Dark Chocolate muffins are delicious and vegan! Jam packed with dark chocolate and fresh raspberries, they’re easy to make and great on the go!
Hiya everyone, I hope you had a good weekend. The weather here has been super nice the last few days. Not boiling hot, but lovely and sunny with a breeze. It gets a bit chilly in the evenings still, but this is my happy place temperature wise! I hate being too hot as my nervous system can’t deal with it and it totally overreacts!
Anyway, today I have these Raspberry Dark Chocolate Muffins to share with you and guess what? They’re vegan, but you would not know it from tasting them!!
They are light, fluffy, jam packed full of flavour and easy to make. No fancy equipment required, just a bowl, whisk and spoon!
There’s just something about raspberry and dark chocolate together that I adore. That sweet tang of the raspberries with the oozing dark chocolate chips.
These Raspberry Dark Chocolate Muffins are the first vegan muffins, I’ve shared on my blog! I developed my base muffin recipe a few years ago now and I decided that I needed to experiment with making them vegan.
In actual fact, it was really easy to convert my muffin mix to being vegan. It needed slightly less milk and I used 1/2 a cup of applesauce in lieu of eggs.
LET’S GO THROUGH HOW TO MAKE THESE VEGAN RASPBERRY DARK CHOCOLATE MUFFINS!
The first step is to melt some vegan butter/spread. Then, I poured the melted vegan butter into a large bowl and added sugar and vanilla extract. I used slightly more vanilla in this recipe than my non-vegan muffins because it helps balance out the applesauce.
After whisking the butter, sugar and vanilla together, I then added in the applesauce and whisked the mixture again. The next step is to add in the flour, baking powder, bicarbonate of soda, raspberries and dark chocolate chips and switch to a spoon for mixing.
After mixing until the batter started to come together, I added in the oat milk. I continued to mix until everything was combined and there were no lumps of flour. Some of the raspberries will burst, this is fine. If you beat really hard you’ll end up with a plain pink batter as all the raspberries will burst completely and become mush.
Of course, if this is what you want, go for it. However, I like to have some raspberries crushed, some in small chunks and some in larger chunks. It gives a beautiful swirl to the muffin mixture and I love the fact that you never know when a larger chunk of raspberry might burst in your mouth!
I filled each muffin liner level and then baked the muffins in the oven for 25 minutes. These do take slightly longer to bake than my non vegan version as there’s a bit more moisture in there, due to the applesauce. In my oven it took an extra 5 minutes to bake these.
Once the muffins are risen, lightly golden and an inserted skewer comes out clean, they’re ready and you just need to let them cool before digging in!
These Vegan Raspberry Dark Chocolate Muffins are light, tender, soft and full of flavour. They really are the perfect snack or breakfast on the go!
Enjoy this recipe? Then maybe you’ll like these ones too!
Raspberry Dark Chocolate Muffins {Vegan}
Ingredients
- 1 stick (113g) vegan butter, melted and slightly cooled
- 1 cup (200g) caster sugar, make sure your brand is vegan. I used Tate and Lyle
- 1 tbsp vanilla extract
- 1/2 cup (130g) applesauce
- 2 1/2 cups (350g) plain/all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- 1 1/2 cups (187g) fresh raspberries
- 1 cup (175g) vegan dark chocolate chips
- 1/3 cup (80ml) non dairy milk, I used Minor Figures Oat Milk
Instructions
- Preheat the oven to 180C/350F and line a 12 hole muffin tray with liners.
- Pour your slightly cooled melted vegan butter into a large bowl and add in the sugar and vanilla. Whisk until everything is smooth and combined and then add in the applesauce.
- Whisk until the applesauce is combined, then switch to a wooden spoon for mixing.
- Add in the flour, baking powder, bicarbonate of soda, raspberries and chocolate chips and start to bring the mixture together. As it comes together, slowly pour in the non dairy milk and continue to mix until there are no lumps of flour.
- Don't be tempted to vigorously beat or mix too much because 1) you'll end up with rubbery muffins and 2) your batter will just become pink. Some of the raspberries will burst while mixing, which is fine, but I love to have the mixture with raspberry ripples. Some small bits of raspberry and some larger is what we're after.
- Divide the batter between your liners, filling them level. I put 3tbsp of batter into each liner. Place in the oven for 20-25 minutes until risen, lightly golden and an inserted skewer into the centre comes out clean.
- Leave to cool completely in the tray before transferring to an airtight container to store at room temperature for 5 days. These Raspberry Dark Chocolate Muffins can be eaten at room temperature or warm with butter. They're delicious both ways and great for breakfast or snacks on the go!
