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    Home » Recipes » Vegan Quickbread Recipes

    Vegan Raspberry Lemon Muffins

    Published: Mar 7, 2024 · Modified: Mar 30, 2025 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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.

    A Vegan Raspberry Lemon Muffin torn in half to show the interior of the muffin on a small plate.

    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.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Breakfast Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients needed to make this recipe on a marble board.

    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

    Raspberries in a small glass cup.

    Step 1. First, rip the raspberries into about ¼ inch pieces. Ripping them instead of chopping them will keep the juice inside the berry!

    Streusel in a small bowl.

    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.

    Sugar and lemon zest in a mixing bowl.

    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.

    Wet ingredients for the muffins in a mixing bowl.

    Step 4. Add the applesauce, non-dairy milk, melted butter and vanilla into the sugar mixture and whisk well to combine.

    Muffin batter in a mixing bowl.

    Step 5. Then, add the flour, baking powder, and salt into the wet ingredients. Whisk just until the batter forms.

    Fresh raspberries added into the vegan muffin batter.

    Step 6. Add the raspberries into the vegan muffin batter and use a rubber spatula to fold the berries into the batter.

    Raspberry muffin batter scooped into a lined muffin tin.

    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.

    Muffin batter in a muffin tin topped with streusel.

    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

    How should I store these Vegan Raspberry Lemon Muffins?

    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.

    Is it better to bake with frozen or fresh raspberries?

    I always recommend fresh raspberries. Frozen raspberries will turn the batter red, and since the berries are frozen, they can change the baking time.

    What is the secret to moist muffins?

    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.

    Two Vegan Raspberry Lemon Muffins stacked on top of each other on a small plate.

    Looking for More Vegan Breakfast Recipes?

    • Hand holding a vegan chocolate chip cinnamon scone on a white cloth with scones in the background.
      Vegan Chocolate Chip Cinnamon Scones
    • Vegan Blackberry Muffin that is broken open to show the interior on a small plate.
      Vegan Blackberry Muffins
    • Homemade Vegan Pop Tart on a small plate with more pop tarts in the foreground and background.
      Homemade Vegan Pop Tarts Recipe
    • A stack of vegan biscoff pancakes on a plate
      Biscoff Pancakes

    If you tried this Vegan Raspberry Lemon Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Raspberry Muffin on a small place with raspberries in the scene.

    Vegan Raspberry Lemon Muffins

    Megan Calipari
    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
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 Servings
    Calories 234 kcal

    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.

    Notes

    I like to rip the raspberries rather than chop them. This ensures all the juices stays inside the berry. You will find that they are really easy to rip!
    When are are mixing the dry ingredients into the wet ingredients, whisk just until the batter forms. It is okay if the batter has a few lumps. They will bake out.
    To store, place the muffins in an airtight container and store them at room temperature for up to 3 days. Or freeze for up to a month.
     

    Nutrition

    Serving: 1MuffinCalories: 234kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 193mgPotassium: 41mgFiber: 1gSugar: 13gVitamin A: 3IUVitamin C: 5mgCalcium: 70mgIron: 1mg
    Tried this recipe?Let us know how it was!
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