Dairy Free Raspberry Muffins
Bursting with juicy berries and a sweet streusel topping, these dairy free raspberry muffins are fantastic for the whole family! Soft, fluffy and wonderfully moist, they’re super easy to make with either fresh or frozen raspberries. Perfect for on-the-go breakfasts, snacking or even dessert. Soy free.
Move over blueberries because these dairy free raspberry muffins are about to become your new favorite breakfast treat.
Soft, fluffy and perfectly moist, they’re bursting with juicy, jammy berries and finished with a delightfully sweet streusel topping.
Making them seriously hard to resist.
But the best part? They’re crazy simple to make and totally fuss free.
Whip up a batch for busy mornings, after-school snacking or even holiday brunches.
You really can’t go wrong.
Tips & Tricks
- When measuring out your flour, fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
- When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
- The almond extract is completely optional but I highly recommend it. It gives the muffins that bakery fresh flavor.
Substitutions
- If you choose to use coconut oil instead of the avocado oil in the muffin batter, please be sure that all your ingredients are at room temperature. If they are cold, you run the risk of the batter hardening up. Additionally, melt the coconut oil first and then measure out the correct amount. Once melted, allow to cool for about 5 minutes before using (or you might scramble the egg).
- Along those lines, if you go with the coconut oil, I suggest sticking with fresh raspberries. The frozen raspberries will also cause the batter to harden up.
- Not feeling the dairy free butter in the streusel topping? You can absolutely use coconut oil instead. With that said, I personally think the butter adds extra flavor (and it also browns better when baking).
- Feel free to substitute a different dairy free milk for the almond milk.
- And finally, honey should work just fine in place of the maple syrup (or a combination of the two – just be sure to stick with the same total amount).
How To Store
Let the muffins cool completely then proceed with one of the following:
Counter: Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Cover and store at room temp for about 2 to 3 days. {While the muffins are still delicious after storing, I do find they taste best within the first 24 hours after baking.}
Freezer: Add the muffins to an airtight baggie or freeze safe container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
With either method, I suggest gently rewarming the muffins before serving for best flavor and texture.
Additional Dairy Free Muffin Recipes:
- Dairy Free Lemon Poppyseed Muffins
- Dairy Free Apple Cinnamon Muffins
- Dairy Free Chocolate Chip Muffins
- Dairy Free Banana Chocolate Chip Muffins
- Dairy Free Pumpkin Muffins
- Dairy Free Chocolate Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Dairy Free Raspberry Muffins
Bursting with juicy berries and a sweet streusel topping, these dairy free raspberry muffins are fantastic for the whole family! Soft, fluffy and wonderfully moist, they’re super easy to make with either fresh or frozen raspberries. Perfect for on-the-go breakfasts, snacking or even dessert.
Ingredients
For the streusel:
- ¼ cup all-purpose flour
- 3 tablespoons pure cane sugar (or granulated sugar)
- 2 tablespoons dairy free butter, melted and cooled slightly*
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 large egg
- ¾ cup unsweetened applesauce
- ⅔ cup pure maple syrup
- ⅓ cup avocado oil (or another neutral oil)
- ¼ cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups fresh or frozen raspberries**
Instructions
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
For the streusel:
- In a small bowl, whisk together the flour and sugar. Add in the melted dairy free butter and use a fork to combine into a coarse crumb. Set aside.
For the muffins:
- In a large bowl, whisk together the flour, baking soda, baking powder and salt.
- In a medium bowl, whisk together the egg, applesauce, maple syrup, oil, almond milk, lemon zest, vanilla and almond extract until well combined. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the raspberries.
- Scoop the batter evenly into the prepared muffin tins, filling just about all of the way full. Crumble the streusel over the tops.
- Bake for about 20 to 25 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack to cool.
Notes
*To keep these soy free - be sure to use an appropriate dairy free butter.
**If using frozen raspberries, do not thaw first.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 248mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
These are fantastic! The taste is just a step above. Perfect texture too! My husband asked for them to be made again as soon as they were gone.
Totally made my day! Thank you so much for taking the time to let me know Leslie 🙂