Vegan Raspberry Crumble Muffins | The carrot

There’s nothing cuter than surprising your loved one on their special day with warm, crunchy streusel muffins. This easy recipe calls for staples you probably have on hand, vegan butter, non-dairy yogurt, and fresh raspberries that add a tart, tangy sweetness to every bite. All it takes is 5 minutes to prep this recipe and bake these muffins for 30 minutes while you prep and bake your other recipes to complete the ultimate mommy display. Kids love participating in this easy recipe and you don’t have to worry about spilling an egg!

Preparation: 5 minutes plus cooling time

Bake: 30 minutes

Vegan Raspberry Crumble Muffins

Makes 6 large muffins or 12 small muffins


  • 1 1/2 cups (188 g) all-purpose flour or 1:1 gluten-free baking flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cornstarch
  • 1/2 cup (150 g) organic caster sugar
  • 1/4 cup (57g) vegan butter, melted and cooled to room temperature
  • 2 tbsp (30g) non-dairy yogurt, room temperature
  • Mix 3 tbsp chickpea flour with 3 tbsp water
  • 1 tsp vanilla extract
  • ¾ cup (150mL) non-dairy milk, room temperature
  • ¾ cup (150g for fresh) fresh or frozen raspberries
  • 1/2 cup (67 g) all-purpose flour, oatmeal, or 1:1 gluten-free baking flour
  • 1/2 cup (100g) organic caster sugar
  • 3 tbsp vegan butter, room temperature


  1. Measure out all the ingredients and line a 12-pan muffin tin with muffin liners or a 6 extra-large cup muffin tin with muffin liners. Mix the chickpea flour and water in a bowl and set aside.
  2. Whisk together the dry ingredients: Whisk together the flour and cinnamon in a medium bowl
    Make the muffin batter: In a large bowl, whisk together the sugar, vegan butter, non-dairy yogurt, vanilla extract, and chickpea eggs. Add the flour and non-dairy milk and beat again just before the flour is fully incorporated, tapping the bowl with the whisk if clumps of batter stick. Add the raspberries and, using a silicone spatula, fold the raspberries into the batter until incorporated.
  3. Let the muffin batter rest: Cover the bowl and place the raspberry muffin batter in the fridge for at least 1 hour or better overnight to set. When you are ready to bake the muffins, preheat the oven to 400F.
  4. Prepare the crumble as you like: Prepare the streusel by mixing together the flour, sugar, and vegan butter using a fork or your hands.
  5. Fill the muffin liners: Fill each muffin liner to the top of the muffin liner. Sprinkle with 2 tsp crumble.
  6. Bake muffins: Place the muffin tin in the oven and bake at 400F for 12 minutes.
  7. Then, WITHOUT opening the oven, reduce the oven temperature to 350F. Bake for 15-18 minutes or until toothpick comes out clean.
  8. Serve and enjoy! Remove from the oven and allow to cool for 10 minutes before transferring the muffins to a cooling rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for 3 months.

nutrition 1 of 6 large muffins

calories 358 | total fat 10.2 g | Saturated Fat 2.2g | Cholesterol 0mg | sodium 127mg | Total carbohydrates 59.8 g | fiber 4.9g | Total sugar 21.3 g | protein 6.9g | Calcium 184 mg | Iron 3mg | Potassium 305 mg |

Surprise your mum with a full selection of plant-based savory and sweet treats, served in bed on a tray with a vase of fresh flowers, her favorite cup of coffee or tea and napkins in case of a spill. Do you really want to complete the set? Use the shopping links below to shop everything you see from trays to napkins. That way Mom can have her cake and eat it too.

Eliana Brown is a writer/reporter at's interesting news department in Los Angeles. She publishes daily updates on celebrity news, human interest pieces, and packaged visual galleries. Before joining the HollywoodLife team, Erin…

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