These vegan double chocolate raspberry muffins from my new cookbook are decadent and rich, perfectly blending the flavor profiles of raspberries and chocolate.
Over the next couple of weeks, I’ll be sharing a few exclusive recipes from my latest cookbook, starting with these Chocolate Raspberry Muffins. I’m incredibly proud of this book and love that it includes a large variety of vegan recipes. My goal was to showcase that there isn’t just one way to eat vegan. This recipe is one of my favorites from the dessert section of the cookbook and if you try them, I hope you’ll understand why!
Table of Contents
What You’ll Love About This Recipe
- Perfectly moist and sweet (so sweet indeed, they could easily pass as cupcakes if you add some icing)
- Twice as chocolatey thanks to the added chocolate chips
- A crowd pleaser
- Easy to make
- The perfect chocolate-raspberry flavor combo
Frozen raspberries: Blueberries or pitted sweet cherries work too. If you don’t like fruit, you can add nuts instead or simply omit.
Superfine sugar: I tried this recipe with a few different kinds of sugar, and superfine sugar (which is also known as caster sugar) worked the best. If you’re trying to limit your sugar intake, the cookbook also includes dessert recipes without any refined sugar.
Neutral vegetable oil: sunflower seed oil works best, but you can also use olive or avocado oil.
Plain full-fat vegan yogurt: I used unsweetened soy yogurt.
Vanilla extract: liquid vanilla extract or vanilla bean both work.
All-purpose flour: when it comes to baking with flour, making sure you either spoon your flour into your measuring cups or to weigh it using a kitchen scale. This will ensure the most accurate result. If you’re packing the flour into the measuring cups, your muffins might turn out too dry.
Cacao powder: cacao powder, or cocoa is best when it contains no other added ingredients, so be sure to check the ingredient list first. I find the Navitas brand to be very reliable, but any brand will do!
Sea salt: this is my go to salt, but any other salt will work too.
Baking powder & baking soda: both have similar but different functions in the recipe and are equally important.
Vegan dark chocolate chips: dark chocolate chips are often vegan, even if they’re not labeled as such. To double check, scan the ingredient list for anything that resembles casein, lact-, milk, or milk fat, which the chocolate chips should exclude in order to be vegan. Enjoy Life and HU Chocolate both have certified vegan chocolate chip options.
How to Enjoy These Chocolate Raspberry Muffins
These double chocolate raspberry muffins can be enjoyed both warm and cold. If you’re eating them warm or hot, they’re best paired with some vegan ice cream or dairy-free greek yogurt. I personally actually prefer them cold and even love eating them the next morning after storing them in the fridge. The Best of Vegan cookbook comes with a song and an extended playlist for each recipe. The song for this recipe is “Sweet Pea” by Amos Lee. Here’s the extended playlist in case you’d like to listen to it while baking.
❄️TIP: Store the muffins in an airtight container in the fridge and consume within 3 days.
🍰Vegan Baking Tip: There are many different egg replacers. The best one will depend on the specific recipe and your personal preference. For this recipe, I chose to use full fat vegan yogurt to replace both eggs and milk. I find that it gives the muffins a moister texture and that it holds everything together well. For other recipes, like cookies, it’s preferable to use a ground seed egg replacer or a store-bought mung bean-based liquid egg replacer. If you’re new to vegon baking and confused by all the options, I recommend fallowing recipes from blogs or cookbooks like this one in the beginning. Over time, you’ll get on intuitive feel for which option to use.
Frequently Asked Questions
Can I use fresh instead of frozen raspberries?
Yes! I personally prefer frozen ones because I find them more reliable and convenient, but fresh ones will work too. You just might need to decrease the total bake time by a couple of minutes.
Can I use dairy-free greek yogurt instead of full fat yogurt?
You could, but I found the muffins to be a bit more moist when using full fat yogurt.
Can I make these muffins gluten-free?
You can use gluten-free all purpose flour instead to make these gluten-free (I recommend Bob’s Red Mill 1 to 1 Baking flour).
More Recipes You Might Like
- Vegan Buttermilk Blueberry Pancakes
- Peanut Butter & Strawberry Shake
- Apricot Peach Sweet Potato Juice
- Vegan Chocolate Lava Cakes
- Gluten-Free Avocado Chocolate Pie
About the Best of Vegan Cookbook
- This cookbook is a bird’s eye view of vegan cuisine, showcasing just how versatile plant-based recipes can be.
- It includes 5 chapters: comfort food, cultural food, wholesome food, desserts, and basics.
- Each recipe from a different culture was created in collaboration with someone from that culture.
- Each song comes with a playlist to listen to while you’re cooking and/or eating.
- The book comes with additional bonus content, so if you decide to get a copy, be sure to forward your order confirmation or send a picture of your receipt to firstname.lastname@example.org.
- CLICK HERE to find out more & order a copy.
Double Chocolate Raspberry Muffins Recipe Card
Save, pin, print, or share this recipe via the recipe card below. For additional information, be sure to read the ingredient notes in the blog post above. Any doubts or questions? Leave a comment below and I’ll get back to you asap!
Double Chocolate Raspberry Muffins
- 1 1/2 to 2 cups 187.5 to 250 g frozen raspberries (blueberries or pitted sweet cherries work too)
- 1 1/4 cups 250 g superfine sugar
- 1/2 cup 120 mL neutral vegetable oil (such as sunflower seed oil)
- 1 cup 240 mL plain full-fat vegan yogurt
- 1 tablespoon vanilla extract
- 2 cups 250 g all-purpose flour
- 1/3 cup 35 g cacao powder
- 1 pinch of sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup 85 g vegan dark chocolate chips
- If using frozen raspberries, remove them from the freezer before starting the recipe to allow them to thaw for a few minutes. Then, preheat the oven to 350°F (180°C) and grease a muffin pan or line it with paper muffin cups.
- In a large bowl, mix the sugar, oil, yogurt, and vanilla. Add the flour, cacao powder, salt, baking powder, and baking soda using a spatula or wooden spoon, until you get a smooth batter.
- Gently fold in the chocolate chips and raspberries.
- Spoon the batter into the muffin cups and bake for 30 minutes if you’re making 12 small muffins, or 35 minutes if you’re making 9 larger muffins, until a toothpick comes out clean.
🌿Note: Don’t hesitate to leave a comment if you have any questions or feedback. And if you try & love this recipe, it would mean the world to me if you could leave a review and ⭐️⭐️⭐️⭐️⭐️ rating as well:)
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