This Vegan Raspberry Lemon Muffins recipe is simple and full of fresh raspberries and lemon zest! These muffins are soft, moist and are topped with a delicious streusel topping. And best of all, they only require 10 ingredients to make.
I love easy breakfast recipes. Whether its a scone, like my Vegan Cranberry Orange Scones, or a quick bowl of Vanilla Overnight Oats, having some simple recipes that you know and love can make mornings so much easier.
And these Vegan Raspberry Lemon Muffins are easy and delicious! They are incredibly soft and moist and make they freeze well, making them a quick and easy breakfast for busy days.
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Why You Will Love This Recipe
- This muffin recipe is super simple, so its perfect for beginners!
- You only need 10 basic ingredients.
- The muffins bake up tender and moist thanks to applesauce and melted vegan butter.
- They are dairy-free, eggless and completely vegan, so anyone can enjoy them!
- The combination of fresh raspberries and lemon zest makes these muffins absolutely delicious!
Ingredient Notes
Vegan Butter: Melted vegan butter keeps these muffins super moist. I like Country Crock Plant Butter Sticks, or Soy-Free Earth Balance Buttery Sticks.
Baking Powder: Baking powder makes the muffins rise high and stay nice and fluffy.
Lemon Zest: Lemon zest is where all the lemon flavor comes from! It gets rubbed with the granulated sugar to release the oils and flavors the whole muffin.
Fresh Raspberries: I recommend fresh raspberries rather than frozen raspberries, for these Vegan Lemon Raspberry Muffins and my Lemon Raspberry Scones! I like the texture better!
Step-by-Step Instructions
Step 1. First, rip the raspberries into about ¼ inch pieces. Ripping them instead of chopping them will keep the juice inside the berry!
Step 2. Then, make the streusel topping by combining flour, sugar and vegan butter in a bowl. Work the butter into the dry ingredients until no chunks of butter remain and the mixture is crumbly.
Step 3. Next, in a large bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the oils in the zest.
Step 4. Add the applesauce, non-dairy milk, melted butter and vanilla into the sugar mixture and whisk well to combine.
Step 5. Then, add the flour, baking powder, and salt into the wet ingredients. Whisk just until the batter forms.
Step 6. Add the raspberries into the vegan muffin batter and use a rubber spatula to fold the berries into the batter.
Step 7. Use an ice cream scoop or a spoon to scoop the batter into a lined muffin tin. Fill each cavity almost all the way full.
Step 8. Finally, top each muffin with a scant tablespoon of the streusel crumb and bake in a 350* oven for about 25 minutes!
Recipe FAQs
Once cooled, place the muffins into an airtight container and store at room temperature for up to 3 days.
Or freeze for up to a month.
I always recommend fresh raspberries. Frozen raspberries will turn the batter red, and since the berries are frozen, they can change the baking time.
Using ingredients like applesauce, yogurt, melted butter or oil all make a muffin moist! And, sugar keeps them moist, too. Sugar is hygroscopic which means it absorbs moisture from its surroundings keeping your muffins nice and moist.
Expert Recipe Tips
I like to rip the raspberries rather than chop them, because it keeps all the juice in the berry! And that means more flavorful Vegan Lemon Raspberry Muffins.
When whisking the dry ingredients into the wet ingredients, whisk only until the batter forms! Over mixing can cause the muffins to be tough. Its okay if there are some lumps. They will bake out.
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📖 Recipe
Vegan Raspberry Lemon Muffins
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
- ¾ Cup Granulated Sugar
- Zest of 1 Lemon
- ⅔ Cup Applesauce
- ½ Cup Non-Dairy Milk
- 7 tablespoon Vegan Butter, melted
- 1 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 Cup Raspberries, ripped into about ¼ inch pieces (see note!)
For the Crumb Topping
- ¼ Cup Flour
- ¼ Cup Granulated Sugar
- 2 tablespoon Vegan Butter
Instructions
To Make the Crumb Topping
- In a medium bowl, combine flour, sugar and butter. Work the vegan butter into the dry ingredients with a fork or using your fingers until no butter chunks remain and the mixture is crumbly. Set aside.¼ Cup Flour, ¼ Cup Granulated Sugar, 2 tablespoon Vegan Butter
- Line a muffin tin with paper liners. Preheat oven to 350* F
- In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils.¾ Cup Granulated Sugar, Zest of 1 Lemon
- Into the sugar, add applesauce, non-dairy milk, melted vegan butter and vanilla. Whisk well.⅔ Cup Applesauce, ½ Cup Non-Dairy Milk, 7 tablespoon Vegan Butter, melted, 1 teaspoon Vanilla Extract
- Into the bowl, add flour, baking powder, and salt. Whisk just until the batter forms. Then add the raspberries and use a spatula and fold to distribute.2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 1 Cup Raspberries, ripped into about ¼ inch pieces
- Portion batter into the lined muffin tin, filling each cavity almost all of the way. Then, sprinkle the tops of each muffin with a scant tablespoon of the crumb mixture.
- Bake in a 350* oven for 24-26 minutes, turning halfway through. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
- Cool slightly, then serve.
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