Double Chocolate Raspberry Muffins (Vegan Bakery-Style)

These Double Chocolate Raspberry Muffins are rich, fluffy and so moreish with a bakery-style high muffin top and chunks of melting chocolate. These have fresh raspberries inside and swirls of jam for a plant-based, egg-free bake.

If you have tried my Bakery-Style Peanut Butter Swirl Muffins, you’ll know how much I love a high muffin-top and that rich, soft and supple bakery-style interior. These muffins are just as fluffy and moreish with tons of chocolate, chocolate chunks and fresh raspberries, too. The batter comes together in one bowl and they’re ready in just over half an hour, and can be eaten warm from the oven, they are so delicious. They are also naturally plant-based and easily gluten-free, meaning the whole family can enjoy these muffins.

A stack of three Double Chocolate Raspberry Muffins
Three Double Choc Raspberry Muffins

Why will I love these muffins?

These muffins are the best:

  • Bakery-style in height, texture and richness
  • Big, chunky, soft and fluffy
  • With high muffin-tops and a slightly crispy outside
  • Moreish, moist and cakey inside
  • Chocolatey and fruity
  • Made with real, whole-food ingredients
  • Naturally plant-based, egg-free and dairy-free
  • Easily gluten-free and nut-free
  • Great to make ahead of time
  • Ideal for snacks, desserts or as part of a muffin-breakfast
  • Delicious for all the family
  • Ideal to bake for gatherings and friends
  • They’ll last a few days

If you already love the sound of these muffins then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the muffins:

  • Plant-based milk and apple cider vinegar: when mixed together, this forms a buttermilk which binds the egg-free batter. Any dairy-free milk will do, like oat, almond, soya or coconut (from the carton).
  • Runny smooth peanut butter: or you can use any other nut or seed butter like almond butter or tahini. Make sure it’s smooth and runny for best results.
  • Coconut yoghurt: this adds moisture to the muffins and keeps them light and rich. Make sure the yoghurt is thick and smooth like Cocos Organic natural or vanilla yoghurt.
  • Olive oil: for the richness, moisture and fat. You can use other liquid oils like avocado or walnut, too.
  • Coconut or caster or light brown sugar: I use a mix of coconut sugar and agave sugar as refined sugar free versions of light brown and white caster sugar. This muffin recipe is great with a mix of richer, deeper coloured sugar and a lighter, white sugar.
  • Plain or GF plain flour: to keep the muffins light and moreish, plain white flour is ideal. If these need to be gluten-free, use your preferred 1:1 baking blend of gluten-free flour with xanthan gum in, to help bind the batter, or add ½ tsp of your own.
  • Cocoa powder: for the rich chocolatey-ness of the batter. Cocoa is better than cacao here as it is more acidic and leads to a better rise. Make sure it’s unsweetened.
  • Baking powder and salt: for the rise and flavour.
  • Dark chocolate: I use the Divine Dark Chocolate Raspberry bar here as the flavours work so well. You can chop up any bar of chocolate or use chocolate chips or buttons.
  • Fresh raspberries: for folding into the batter. I prefer fresh but frozen should work, too. You can also try other berries like blueberries, too.
  • Raspberry jam: for swirling on top. You can either make your own chia jam (like here) or you can use shop-bought jam.

Are these gluten-free and nut-free?

These are easily gluten-free, as long as you use your preferred 1:1 baking blend or gluten-free flour (ideally with xanthan gum) and to make these nut-free, swap the peanut butter for sunflower seed butter or tahini and check your ingredients like dairy-free milk, yoghurt and chocolate.

How do I make them?

These are ready to go in a few steps:

  • Mix the milk and vinegar: and allow to curdle for 5 minutes.
  • Whisk together all of the wet ingredients: until smooth.
  • Sift in the dry ingredients: and mix again.
  • Fold in the chocolate and raspberries: and scoop the batter into the muffin cases.
  • Swirl on the jam: and bake for 25 minutes or until well-risen and fluffy.
  • Remove the cases from the tray: and enjoy.

How long will they last?

Once cool, keep these muffins in a sealed container for 2-3 days, ideally in the fridge overnight but best enjoyed at room temperature. You can freeze the muffins, wrapped well, for 1 month and allow to defrost before eating.

A tower of three Double Chocolate Raspberry Muffins
Double Chocolate Raspberry Muffins

What else can I bake?

For more bakes and muffins:

A stack of three Double Chocolate Raspberry Muffins

Double Chocolate Raspberry Muffins (Vegan Bakery-Style)

Yield: 12-14
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These Double Chocolate Raspberry Muffins are rich, fluffy and so moreish with a bakery-style high muffin top and chunks of melting chocolate. These have fresh raspberries inside and swirls of jam for a plant-based, egg-free bake.


  • 240ml plant-based milk + 1 tbsp apple cider vinegar
  • 60g runny, smooth peanut or almond butter
  • 60g thick coconut yoghurt
  • 60ml light olive oil
  • 100g coconut or light brown sugar
  • 100g agave or caster sugar
  • 280g plain or GF plain flour
  • 50g cocoa powder
  • 3 tsp baking powder
  • A pinch of salt
  • 90g dark chocolate, chopped into chunks, plus extra
  • 100g fresh raspberries
  • 12 tsp raspberry jam


  1. Preheat the oven to 160Fan/180ºC (350ºFarenheit) and line a muffin tray with 12-14 cases.
  2. Mix the milk and apple cider vinegar and allow to curdle for 5 minutes.
  3. For the batter: pour the milky mix into a large mixing bowl with the nut butter, yoghurt, olive oil and both sugars. Whisk until combined before sifting in the flour, cocoa powder and baking powder. Add a pinch of salt and whisk to thick, smooth batter. Fold in the chopped chocolate and raspberries.
  4. Divide between the 12-14 cases, filling all the way to the top for high-top muffins like these. Smooth over the tops and then add the spoon of jam in the middle.
  5. Gently use a toothpick to swirl it through the batter.
  6. To bake: place in the middle of the oven for 25 minutes, or until well-risen and an inserted skewer comes out clean.
  7. Place the tray on a wire rack and after 5 minutes, carefully lift the muffins out of the tray. Add a few more chunks of chocolate on top to melt and leave for 20 minutes.
  8. Enjoy warm or allow to cool fully and then store in a sealed container for 2-3 days. You can keep these in the freeze for 1 month and allow to defrost before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Double Chocolate Raspberry Muffins so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With double choc muffin love x

p.s. this recipe was first made with Divine Chocolate but this blog post is not sponsored and all opinions are my own.

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