I finally got my hands on some vegan white chocolate! I’m unable to get it in any local grocery stores here in AK so I had to order it online but it was totally worth the wait. I’ve been having so much fun recipe testing with it and am so stoked about these muffins I created! Not only are they fairly quick and easy to make but they’re also pretty versatile. You can use regular chocolate chips instead of white, if that’s easier to get ahold of or if you prefer the flavor, and it’ll be just as yummy.
Not to mention I think they are one the prettiest muffins I’ve created yet, and the white chocolate drizzle topping is so fun to put on, you can be creative and do swirls or even add a teeny bit of food coloring to make it colorful! I just love working with this product and I think you’ll love the recipe too!
- 1 Flax Egg ( 1 tbsp ground flax, 3 tbsp water)
- 1/2 cup Melted, Room Temp Vegan Butter
- 1/4 cup Organic Cane Sugar ( 60g )
- 1 tsp Vanilla Extract
- 1 cup Soy Milk ( 228g )
- 2 cups All-Purpose Flour ( 300g )
- 1/2 tsp Salt
- 1 tbsp Baking Powder
- 1 cup Vegan White Chocolate Chips ( 150g )
- 1 cup Frozen Raspberries ( 140g )
- 1/2 cup Melted White Chocolate for Drizzle topping (optional)
- Preheat oven to 375F and prep a muffin pan with liners, this recipe makes 12 muffins when filled evenly.
- Make a flax egg and set aside to thicken.
- Melt vegan butter in a cup or small bowl, I just melt it in the microwave then make sure to let it cool to room temperature.
- In a separate medium sized bowl mix the dry ingredients together
- Once the butter has cooled whisk in the sugar, flax egg, and vanilla. This should all fit in the cup or small bowl you used to melt the butter in originally so no need to dirty another dish!
- Pour all the wet ingredients, including the soy milk, into the dry mix bowl and stir together until almost combined. Then fold in the frozen raspberries and white chocolate chips until fully incorporated. Remember not to over mix or you'll have flat muffins!
- Bake at 375F for 25-30 minutes, let cool and enjoy!
- If you want to top it with the white chocolate drizzle make sure the muffins are completely cooled prior, then melt chocolate either in the microwave or over a double boiler and drizzle on top of the muffins!
- You can totally sub the white chocolate in this recipe for a dark vegan chocolate if you'd prefer that flavor or if it's easier to find! It's still amazing! - Fresh raspberries can also be used, they're just really hard to find quality in my location when not in season. This is the reason most the time I use frozen berries in my recipes. I just think they're more readily available. Be sure to adjust the baking time. Fresh berries will take less time to bake so check after 15-20 minutes.