Raspberry & White Chocolate Muffins ★★★★★8 reviews

Quick and easy muffin mix, creates a light fluffy muffin with chunks of delicious white chocolate and raspberry. Perfect for satisfying that sweet-tooth urge.

Serves 12 | Prep time: 10 mins | Cooking time: 25 mins


  • 2 cups plain flour (all purpose flour)
  • 1/2 cup caster sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup soy milk, or other non-dairy milk
  • 1/4 cup melted vegan butter
  • 1 heaped tsp corn flour
  • 1 tsp vanilla extract
  • 1 cup vegan white choc chips (or chopped up vegan chocolate)
  • 1 cup fresh or frozen raspberries


  1. Preheat oven to 200C/400F and lightly grease two muffin pans.
  2. Mix together the flour, baking powder, sugar and salt. Add the soy milk, vegan butter, cornflour and vanilla extract and stir until well combined, try not to over mix. Fold in the berries and choc chips.
  3. Spoon the batter into the muffin pans, filling each cup about 3/4 full.
  4. Bake for 20-25 minutes, until muffins are golden brown.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!


Leave a Rating or Comment

  • no rating
  • Simone ★★★★★
    20 November 2023

    Delicious. I have made these multiple times and everyone loves them. I have passed your recipe onwards. I also use it as a base and substitute different fruits sometimes. Thank you!

    • VeganEasy
      21 November 2023

      Thanks Simone! Yes, it’s a great little recipe to use as a base and get creative with subbing different fruits. :)

  • Chenoah ★★★★★
    26 August 2022

    Was wondering on average how many calories or kilojoules per muffin?

    • Vegan Easy
      28 August 2022

      Hi, one muffin is around 230 calories.

  • lara ★★★★★
    9 April 2022
  • Marlee ★★★★★
    23 October 2021

    Fantastic recipe! Made it several times now and it’s delicious! Also impresses the omni family members.

  • Holly
    1 November 2020

    How many muffins does the recipe make?

    • Vegan Easy
      10 November 2020

      Hi Holly, the recipe makes 12 muffins

  • Sonya
    27 July 2020

    Amazing muffins, my kids loved it!! Perfect for my son’s preschool as they have no egg policy there. I changed the sugar to stevia because of my son’s fructose malabsorption

  • natalie ★★★★★
    9 June 2019

    oh my gosh. best muffins ever!!!!!!! i’m obsessed! SO fluffy and delicious, and easy to make!

  • Rebecca ★★★★★
    23 February 2019

    These are so yummy! Had to stop myself eating the batter! I only used 1/4 cup of sugar so they weren’t as sweet and wow they came out really well. YUM

  • Karen Behrend ★★★★★
    14 November 2017
  • The Daily Llama ★★★★★
    21 October 2017

    SO easy, SO delish & my new ‘go to’ when I’m entertaining or need to take a sweet plate anywhere. I use baking paper in lieu of muffin cups & they look (& taste) like cafe muffins. Also subbed 3/4 of the sugar with Natvia for lower GI & sugar load. Mmmmm mmmmm!