Name: Vegan White Chocolate & Raspberry Muffins Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 30g all purpose / plain flour; 50g whole oats; 40g caster sugar; 80g dairy-free butter; 6 teaspoons ground flaxseed; 6 teaspoons water; 370g plain flour / all purpose flour; 3 teaspoons baking powder; 180g caster or coconut sugar; 60g dairy-free plain or vanilla yogurt; 20g Natures Charm Condensed Oat Milk; 115g dairy-free butter (room temperature); 300ml unsweetened dairy-free milk (room temperature); 80g dairy-free white chocolate chips; 150g fresh raspberries; 2 tablespoons raspberry jam; Natures Charm Coconut Custard (optional for filling); Icing sugar (for sprinkling)

Introduction

These vegan white chocolate and raspberry muffins are a delightful treat combining sweet, creamy dairy-free white chocolate with tart fresh raspberries. With a crumbly streusel topping and optional coconut custard filling, they make a perfect breakfast or snack for anyone looking to enjoy a plant-based indulgence.

Three muffins with crumbly oatmeal tops are wrapped in light brown baking paper and placed on a white marbled surface. Each muffin has a dollop of white cream on top, with a shiny red raspberry and red jelly pieces beside it, and a small square of white chocolate added on top of the cream. Around the muffins, there are scattered fresh raspberries, small white flowers, and powdered sugar dusted lightly on the surface. In the background, a pink candle with white spirals burns softly beside a glass of pink smoothie and a pink bottle, all set against a soft white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

30g all purpose/plain flour

50g whole oats

40g caster sugar

80g dairy-free butter

6 teaspoons ground flaxseed + 6 teaspoons water

370g plain/all purpose flour

3 teaspoons baking powder

180g caster/coconut sugar

60g dairy-free plain/vanilla yogurt

20g Natures Charm Condensed Oat Milk

115g dairy-free butter (room temperature)

300ml unsweetened dairy-free milk (room temperature)

80g dairy-free white chocolate chips

150g fresh raspberries

2 tablespoons raspberry jam

Natures Charm Coconut Custard (optional)

Icing sugar (for sprinkling)

Instructions

Step 1: To make the streusel, combine 30g flour, oats, and 40g caster sugar in a medium bowl. Add 80g room temperature dairy-free butter and use a fork to mix until clumpy but combined. Set aside or refrigerate if making ahead.

Step 2: Preheat the oven to 180°C fan and line a 6-cup jumbo muffin tin with liners.

Step 3: In a small bowl, mix the ground flaxseed with water until it forms a thick paste. Set aside.

Step 4: Sieve 370g flour, baking powder, and 180g sugar into a large bowl and mix well.

Step 5: In another bowl, combine yogurt, condensed oat milk, 115g dairy-free butter, and unsweetened dairy-free milk. Stir to combine.

Step 6: Pour the wet ingredients into the dry, mixing gently until just combined. Be careful not to over-mix.

Step 7: Fold in the white chocolate chips and raspberries dusted with flour, mixing lightly to avoid crushing the berries.

Step 8: Divide the batter evenly into muffin liners, filling them to the top.

Step 9: Spoon raspberry jam on top of each muffin and use a toothpick to swirl it through the batter.

Step 10: Sprinkle the streusel evenly over each muffin.

Step 11: Bake for 12 minutes at 180°C fan, then reduce the temperature to 160°C fan and bake for another 16-18 minutes, until a toothpick inserted comes out clean.

Step 12: Allow the muffins to cool in the tin on a rack.

Step 13: Once cooled, optionally poke a hole in the center of each muffin and pipe in vegan coconut custard.

Step 14: Dust the tops with icing sugar, remove the liners, and serve.

Tips & Variations

Make the streusel the day before and keep it refrigerated for easier prep.

Dusting raspberries with flour before folding prevents them from sinking to the bottom.

For added flavor, try using coconut sugar instead of caster sugar.

Serve with extra coconut custard or vegan cream for a richer experience.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but gently fold them in while frozen to minimize juice release, which can affect the batter texture. Consider reducing other liquid slightly.

What can I use instead of ground flaxseed?

You can substitute ground flaxseed with chia seeds mixed with water in a 1:1 ratio to create a similar egg-replacer gel.

Dessert

Vegan White Chocolate & Raspberry Muffins Recipe