These vegan raspberry muffins are soft and fluffy with a sweet crumble topping! They’re perfect for a quick breakfast on busy days. No one will guess these muffins are vegan!

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I love making muffins because it makes the rest of the week easier! Both Alex and our toddler enjoy muffins for breakfast so making a batch of these on Sunday helps me feel prepared for the week ahead! These soft and fluffy muffins are so tasty, studded with plenty of juicy raspberries. If you want to make them extra sweet, add the crumble topping! If you like these, try my vegan blackberry muffins, next!

Ingredients & Substuttions

  • Milk– I used almond milk but you can use soy milk, oat milk or dairy milk.
  • Coconut oil– I used coconut oil but this recipe has also been tested with canola oil, so you can use that in the muffins if you prefer. For the crumble, use butter or vegan butter in place of coconut oil.
  • Raspberries– You can use fresh or frozen raspberries.

How to Make Vegan Raspberry Muffins