Choc Chip Raspberry Muffins (vegan)

Name: Choc Chip Raspberry Muffins (vegan)
Prep time: 15 min
Cook time: 30 min
Ingredients: 120 g (½ cup) unsweetened non-dairy milk (I use soy); 160 g (⅔ cup) vegan Greek style yogurt; 110 g (½ cup) neutral oil (I use olive); 180 g (¾ cup + 2 Tablespoons) caster or granulated sugar; 1 Tablespoon vanilla extract; 2 teaspoons vinegar; 2 ½ teaspoons baking powder; ½ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon salt; 300 g (2 ½ cups) plain (all-purpose) flour; 150 g (scant 1 cup) vegan chocolate chips; 170 g (1 ½ cups) raspberries ((fresh or frozen, do not defrost if frozen))

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Choc chip raspberry muffins - these giant, bakery style vegan muffins are light, fluffy and moist with tall muffin tops, and are packed with raspberries and chocolate chips.

They are easy to make and perfect for freezing and snacking!

A stack of two vegan choc chip raspberry muffins in a muffin pan.

These vegan choc chip raspberry muffins are a great breakfast or mid morning or afternoon snack. They also happen to be very easy to make in just one bowl and are perfect for baking in advance and freezing!

They have a perfectly soft, tender crumb with a sweet vanilla flavour and the classic pairing of chocolate and tangy raspberries.

A labelled photo of the ingredients needed to make choc chip raspberry muffins.

Ingredient Details:

Raspberries: You can use either fresh or frozen raspberries. If using frozen ones, try and use whole raspberries rather than ones that have disintegrated into little pieces and do not defrost them first, add them to the batter straight from the freezer.

Yogurt: The yogurt helps to keep the muffins nice and moist, with a light, fluffy texture. A thick, Greek style yogurt is best as the thicker the batter, the higher the muffin tops, but any kind will work.

Milk: You can use any kind you like but it should ideally be unsweetened and soy milk is best as it has the highest protein content.

Oil: Any neutral flavoured oil will work, I use olive or sunflower.

Sugar: Caster, granulated and light brown soft will all work.

Plain flour: Plain (all-purpose) flour is best. I haven't tested these gluten-free.

Baking powder and soda: Using both baking powder and bicarbonate of soda (baking soda) will give you the best rise and texture. Don't swap one for the other, you will not get the same result.

Vinegar: This reacts with the bicarbonate of soda (baking soda) to help the muffins rise and give them a fluffy texture.

Vanilla: Extract is better than essence and you can also use vanilla bean paste.

Chocolate chips: Make sure that you get vegan friendly ones. They can be omitted if you want plain raspberry muffins.

Close up of a choc chip raspberry muffin on a wire cooling rack.

How To Make Choc Chip Raspberry Muffins:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Whisk together the milk, yogurt, oil, sugar, vanilla extract and vinegar.

Step 2: Whisk in the baking powder and soda and salt, followed by the flour.

Step 3, the batter with the raspberries and chocolate chips added.

Step 3: Very gently fold in the raspberries and chocolate chips. Leave the batter to rest for 15 minutes.

Step 4, the batter divided between the muffin cases.

Step 4: Divide the batter between 8 muffin cases, ideally spread out across two muffin pans with an empty cavity between each one. Fill the cases almost all the way to the top.

Step 5: Bake for 7 minutes at a high oven temperature, then turn the oven down and bake for a further 22-25 minutes.

Vegan choc chip raspberry muffins on a wire cooling rack.

Close up of a choc chip raspberry muffin with a bite taken out of it.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Tablespoon and teaspoon measurements are for standard measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml.

Don't over-beat the batter as that can make the muffins tough. Just stir the mixture with a balloon whisk until no dry streaks remain, a few little lumps is fine.

Resting the batter for 15 minutes before portioning it out allows it to thicken up and the flour to hydrate, which helps to create nice, tall muffins.

For tall, bakery-style domed muffins, fill the muffin cases all the way to the top, they should almost be overflowing.

I like to space the cases out across two muffin tins as this can help to create tall muffin tops. If you only have the one tin then you can either bake them all in one tin or in two batches.

To make sure that the cases don't stick, use good quality ones and allow the muffins to cool completely before eating them, they are more likely to stick when they are warm. You can also spray the muffin cases with baking spray or oil, or bake the muffins straight in a well greased non-stick muffin pan.

Lightly grease the top of the muffin pan to help stop the muffin tops from sticking to it.

Variations:

Swap the raspberries for roughly chopped strawberries, peaches, cherries or blueberries.
Omit the chocolate chips and increase the raspberries to 200g.
Omit the raspberries and increase the chocolate chips to 200g.
Add a streusel topping.
Sprinkle the tops of the muffins with demarera or sanding sugar before baking for a crunchy finish.
Omit the chocolate chips and add the finely grated zest of 3 lemons for lemon raspberry muffins.

FAQ's:

How do I get tall, bakery style muffins?

There are a few steps that help to ensure nice, tall muffins:
1: Rest the batter at room temperature for 15 minutes before scooping it into the muffin cases.
2: Fill the muffin cases right to the top.
3: Space the cases out across two muffin pans, try and leave an empty cavity between each one.
4: Bake the muffins at a high temperature for 7 minutes to give the muffins an initial boost, then turn the oven down and bake for a further 15 minutes.

How should I store them?

Because of the raspberries these muffins will not keep for very long, 1-2 days at cool room temperature in an airtight container or around 3 days in a sealed container in the fridge.

Can I freeze them?

Yes these vegan choc chip raspberry muffins freeze well. Freeze them on the day they are baked to preserve freshness but make sure that they have cooled completely first. Place in a ziplock bag and freeze for up to 3 months. Allow to sit at room temperature for a couple of hours to defrost.

A vegan choc chip raspberry muffin on a white plate with fresh raspberries.

More Vegan Muffins:

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5 from 2 votes