Raspberry Ripple Muffins

Raspberry season has now hit and we visited an amazing ‘pick your own’ farm yesterday where the bushes were dripping with ripe red fruit. Quite a contrast to when we went to pick strawberries in early June. Never seen so many on each bush as we did yesterday. There are only so many raspberries we can eat in one sitting, so here’s a great muffin recipe to use up some of the squishy ones from the bottom of the container.

The syrupy jam is swirled into the muffin mix before baking, producing a pretty marbled effect that is packed full of raspberry flavour. Summer in muffin form!

Raspberry Ripple Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)


makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • 1/2 tsp vanilla
  • 1 cup fresh raspberries, packed
  • 2 tbsps jam sugar
  • 1 tbsp water

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– Simmer together the raspberries, sugar and water until jammy. Sieve and leave to cool.

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently marble in the raspberry mix

– 2/3rds fill each muffin liner. Sprinkle a little sugar on the top of each.

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.



15 Comments Add yours

  1. They look delicious! 🙂

  2. More Than Greens says:

    They’re so pretty! Those pictures are making me hungry. 😉

  3. livliveslife says:

    Raspberries are my favorite fruit, so I’m very much looking forward to trying these! Thanks for sharing!

    1. lucylox says:

      the ripple adds so much flavour 🙂

  4. I love raspberries, and these look great for a summer snack!

    1. lucylox says:

      ooh, yes they are!

  5. My husband doesn’t like raspberries, but I bet he’d like these. Yum – they look so wonderful. You should open a bakery or coffee shop. I would so travel to eat at your shop. Celeste 🙂

    1. lucylox says:

      Aw thanks so much 🙂

  6. Sunny says:

    These look awesome! Bought a pint of raspberries after reading this. What is jam sugar?

    1. lucylox says:

      Fantastic! Jam sugar is sugar with added pectin in. It’s common in the UK but I’m not sure about elsewhere.

      Hope you enjoy the muffins 🙂

    2. lucylox says:

      Fab! Jam sugar contains added pectin to Akers the raspberry ripple more jammy…

  7. HB says:

    What would happen if I didn’t sieve the raspberries, would it matter if there were pips?! Could jam be used or do you think it would be too sugary?

    1. lucylox says:

      If you don’t mind pips then no need to sieve! I haven’t tried jam but I’m thinking it would be a bit sweet 🙂

  8. Looks like heaven. Bet it tastes like it too!

    ☯ Carmen

    1. lucylox says:

      Thanks! They were really tasty, and pretty too…. What could be better! 🙂

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