Fluffy Raspberry and White Chocolate Chip Muffins

12 Muffins
35 min

These Fluffy Raspberry and White Chocolate Chip Muffins are sweet, fluffy yet moist, and bursting with fruity flavor. The dairy free white chocolate has a creamy texture and sweet vanilla flavor that pairs perfectly with the slightly tart and juicy raspberries.

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vegan raspberry muffins with white chocolate

Why you’ll love these raspberry muffins

  • Perfect Fluffy Texture: these tried and tested muffins have the perfect ratio of vegan butter, sugar, and flour for a dense, moist, yet fluffy texture.
  • 1 Bowl: no need to dirty a bunch of dishes here!
  • Eggless Raspberry Muffins: this recipe is completely egg-free and uses applesauce to create a crumb that holds together beautifully.
  • Melt-In-Your-Mouth Vegan White Chocolate: this post includes the best vegan white chocolate for these vegan raspberry muffins!

Why This Recipe Works

Eggless raspberry muffins…yes please!

This recipe uses applesauce which serves as a fantastic egg replacer. It helps bind the muffins and keeps them moist.

Since eggs also help leaven baked goods, we’re adding baking powder to help the muffins rise and to give them a fluffy cake-like texture.

ingredients for the muffins

The Ingredients

These raspberry and white chocolate muffins use less than 10 ingredients, most of which are pantry friendly staples.

For these muffins, you’ll need the following:

  • Vegan Butter, like Country Crock Plant Butter or Earth Balance
  • White Cane Sugar
  • Vanilla Extract
  • Unsweetened Applesauce
  • Plant Milk, like unsweetened oat milk, unsweetened soy milk, or unsweetened almond milk
  • All Purpose Flour
  • Baking Powder
  • Frozen or Fresh Raspberries
  • Vegan White Chocolate, chips or chopped baking wafers


  • Applesauce Substitute: sub 1 ½ very ripe mashed bananas for the applesauce (about 1⁄2 cup mashed). This has a very subtle banana flavor, but isn’t overpowering, and the texture is still fluffy and moist.
  • Vegan Butter Substitute: you can sub in vegetable oil for the vegan butter. Add ¼ tsp more salt if using an unsalted oil. Dairy free butter can also be subbed 1 for 1 with regular dairy based butter.
  • White Cane Sugar: for a caramel flavor, use light brown sugar instead of cane sugar. I haven’t tried this substitution, but the white sugar should be able to be subbed for a granulated sugar-free alternative like erythritol or xylitol or for coconut sugar.


  • Lemon Juice: add 2-3 tbsp of lemon juice and 1 tbsp of lemon zest (the zest of 1 lemon) to create vegan lemon raspberry muffins.
  • Dark Chocolate Chips: double up on the chocolate and mix in normal chocolate as well
baked vegan raspberry muffins
Fluffy Raspberry and White Chocolate Chip Muffins
Recipe details
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • ½ cup (120g) softened vegan butter, or sub vegetable oil
  • 1 cup (200g) granulated cane sugar
  • 1 tsp pure vanilla extract
  • ½ cup (130g) unsweetened applesauce
  • ½ cup dairy free milk, like oat milk- room temperature
  • 2 cups (240g) all-purpose flour
  • ½ tsp sea salt
  • 2 tsp (7g) baking powder
  • 1 ½ cups fresh or frozen raspberries
  • ½ cup dairy free white chocolate chips, plus more for topping

Preheat the oven to 375 F or 190 C.
Grease or line 2 regular muffin tins.
In a medium sized bowl, cream the softened vegan butter and the cane sugar until smooth, fluffy, and slightly lighter in color.
Add the vanilla and applesauce. Whisk to combine until the wet ingredients are a uniform mixture. NOTE: You can also add the dairy free milk at this time, but it may cause the butter to separate. If it looks like the vegan butter has curdled or separated a bit, this is okay. This can happen if the ingredients aren’t all room temperature.
Add the flour, salt, and baking powder on top. Mix the dry ingredients together with a fork, then add the dairy free milk and mix the wet and dry together to form a very thick batter.
Fold in the fresh or frozen raspberries and white chocolate. NOTE: If the raspberries are very large, cut or break them into pieces about the size of a blueberry prior to mixing into the batter. If using fresh berries, they may bleed a little into the batter and turn it red.
Scoop the batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.
Bake at 375F for 25-27 minutes. They should be golden brown when done.
Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  • Applesauce substitute: sub 1 ½ very ripe mashed bananas for the applesauce (about 1⁄2 cup mashed). This has a very subtle banana flavor, but isn’t overpowering, and the texture is still fluffy and moist.
  • Dairy Free Butter and Milk: plant butter and milk can be subbed 1 for 1 with dairy based butter and milk.
Thank You Berry Much
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