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Vegan Raspberry Muffins

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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!


Units Scale

For the muffins:

  • 1/2 cup almond milk
  • 2 tablespoons lemon juice
  • 3/4 cup granulated sugar
  • 1/2 cup melted coconut oil
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 3/4 cup frozen raspberries

For the crumble:

  • 2 tablespoons all-purpose flour
  • 1/4 granulated cup sugar
  • 1 tablespoon melted coconut oil
  • 1 tablespoon shredded coconut


  1. Preheat the oven to 350 degrees.
  2. Prepare a muffin pan with 12 muffin papers. (Optional: Spray non-stick cooking spray over each muffin paper for easier paper removal.) Set the tray aside.
  3. Mix the almond milk, lemon juice, sugar, melted coconut oil, vanilla extract, and lemon zest in a large bowl.
  4. In a different bowl, mix all-purpose flour with baking powder and salt. Then combine it with the wet mixture. Do not overmix.
  5. Next, fold in the raspberries. Gently stir to combine.
  6. Divide the muffin batter into the prepared muffin liners.
  7. Mix all ingredients in a medium-sized bowl to make the crumble. The result should be a grainy crumble. 
  8. Spread the crumble on top of each muffin.
  9. Bake the muffins for 25 to 30 minutes, or until the crumble is golden brown and when you insert a toothpick, it comes out clean.
  10. Let the muffins cool slightly, then transfer to a cooling rack.
  11. Let the muffins cool to room temperature before removing the paper liners or their edges will break. 

Keywords: vegan raspberry muffins