Description
Delight in these vegan white chocolate and raspberry muffins featuring a crumbly streusel topping, stuffed with fresh raspberries and dairy-free white chocolate chips. Light and fluffy with a luscious swirl of raspberry jam and optional piping of vegan custard, these muffins offer a perfect balance of sweet and tart, ideal for breakfast or a wholesome snack.
Ingredients
Scale
Streusel Topping
- 30g all purpose / plain flour
- 50g whole oats
- 40g caster sugar
- 80g dairy-free butter
Muffin Batter
- 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)
Instructions
- Prepare Streusel: In a medium bowl, combine the flour, oats, and sugar. Add the room temperature dairy-free butter and use a fork to mix until the streusel is clumpy but fully combined. Set aside or refrigerate if preparing ahead.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C fan and line a jumbo 6-cup muffin tin with liners.
- Make Flaxseed Egg: Mix ground flaxseed with water in a small bowl until a thick, jelly-like paste forms. Set aside.
- Mix Dry Ingredients: In a medium mixing bowl, sieve together the flour, baking powder, and sugar to remove lumps. Stir to combine.
- Combine Wet Ingredients: In a separate bowl, mix the dairy-free yogurt, condensed oat milk, room temperature butter, and unsweetened dairy-free milk until smooth.
- Form Batter: Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to over-mix.
- Fold in Add-ins: Gently fold in the white chocolate chips and raspberries that have been lightly dusted with flour to prevent sinking.
- Portion Batter: Use an ice cream scoop or spoon to fill each muffin liner to the top with batter.
- Add Jam Swirl: Drop a spoonful of raspberry jam on top of each muffin and swirl using a toothpick or skewer.
- Top With Streusel: Generously sprinkle streusel over each muffin, covering the top completely.
- Bake: Place muffins in the center of the oven and bake at 180°C fan for 12 minutes. Then reduce the temperature to 160°C fan and bake for an additional 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from oven and let them cool in the tin on a wire rack.
- Optional Custard Filling: Once cooled, poke a hole in the center of each muffin and pipe in vegan coconut custard if desired.
- Finish: Dust the tops with icing sugar, remove muffin liners, serve, and enjoy.
Notes
- The streusel can be prepared the day before and refrigerated in a sealed container to save time.
- For muffin tins without liners, grease well or use silicone liners to prevent sticking.
- Fresh raspberries can be substituted with frozen raspberries, but do not thaw before folding into batter to avoid excess moisture.
- Using white chocolate chips that are dairy-free maintains the vegan integrity of the recipe.
- Piping vegan custard into the center is optional but adds a luscious creaminess that complements the tart raspberries.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: vegan muffins, white chocolate muffins, raspberry muffins, dairy-free baking, vegan dessert, streusel topping
