These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! These vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. Tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture. This recipe yields 12 muffins.
There’s a few flavor combos I absolutely adore.
Blueberry and lemon (obviously), orange and cardamom and of course, raspberry and white chocolate. There’s something about the two that really is exceptional. In this recipe, vanilla sour cream muffins are studded with fresh raspberries and white chocolate with a buttery streusel topping. And if you’re feeling up to it, it’s never a bad idea to drizzle a little melted white chocolate over top.
To. Die. For.
To Make These Raspberry White Chocolate Streusel Muffins You Will Need:
for the muffins:
unbleached all-purpose flour – The base to the muffin batter. Helps bind the mixture.
baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds moisture, richness and flavor.
sugar (white) – For sweetening and flavor.
eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – Adds moisture without added fat.
sour cream – Lends moisture and tangy rich flavor.
pure vanilla extract– Adds warmth and enhances all of the other flavors in this recipe.
raspberries – I prefer using fresh but frozen raspberries work as well (do not thaw first).
white chocolate chips – Or substitute with dark or milk chocolate.
for the streusel topping:
unbleached all-purpose flour – Helps bind the mixture.
granulated sugar – Adds sweetness and aids in crisping the streusel when baked.
fine salt – Use either sea salt or pink himalayan.
unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.
Preheat your oven to 425°F (or 220°C).
Then line a 12-cup muffin tin with paper liners.
In a bowl, measure and add 2-1/2 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add 1/4 cup melted unsalted butter, 1 cup granulated white sugar, 2 large eggs, 1/2 cup sour cream, 1/4 cup unsweetened applesauce and 2 teaspoons pure vanilla extract.
Whisk to combine.
Next add in the whisked dry ingredients.
Stir until just combined.
Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries.
Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter.
Gently fold in the raspberries. If some break up, that’s completely okay.
Divide the batter among the muffin liners. Since the batter is on the thicker side, gently press with a small spatula to settle the batter.
Make The Streusel Topping:
In a medium bowl, measure and add 1/4 cup unbleached all-purpose flour, 3 tablespoons sugar and a pinch of fine salt.
Stir to combine before adding 3 tablespoons of softened unsalted butter.
Using a fork, cut the butter into the dry ingredients until small crumbs form.
Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes.
After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.
Once baked, remove and let rest in the pan for 10 minutes.
Then carefully remove and transfer each muffin to a wire rack to finish cooling.
Serve slightly warm with coffee or tea!
HOW TO STORE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:
In my opinion these muffins are best day of, however you can store them (once cooled) in an air-tight container and keep refrigerated.
HOW TO FREEZE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:
Once cooled, place in a freezer-safe container or re-sealable bag and freeze.
HOW LONG WILL THESE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS LAST?
If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.
Enjoy! And if you give this Raspberry White Chocolate Streusel Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Raspberry White Chocolate Streusel Muffins
These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! These vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. Tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture.This recipe yields 12 muffins.
Prep Time: 20 minutesmins
Cook Time: 30 minutesmins
Cool Time:: 1 hourhr
Total Time: 1 hourhr50 minutesmins
FOR THE MUFFINS:
2½cupsunbleached all-purpose flour, plus 1 tsp for berries
1tablespoonbaking powder
1/2teaspoon fine salt
4tablespoonsunsalted butter, melted
1cupgranulated sugar
2largeeggs, at room temperature
1/2cupsour cream
1/4cupunsweetened applesauce
2teaspoonspure vanilla extract
1½cupsfresh raspberries , or frozen (do not thaw)
1cupwhite chocolate chips
FOR THE STREUSEL:
1/4cupunbleached all-purpose flour
3tablespoonsgranulated white sugar
1pinchsea salt
3tablespoonsunsalted butter, at room temperature
PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Line a standard muffin pan with 12 paper liners.
In a bowl, measure and add flour, baking powder and fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add melted (and cooled slightly) butter, sugar, eggs, sour cream, unsweetened applesauce and vanilla extract. Whisk to combine.
Next add in the whisked dry ingredients. Stir until just combined.
Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries. Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter. Gently fold in the raspberries. If some break up, that’s completely okay.
Divide the batter among the muffin liners and gently press to settle the batter.
MAKE THE STREUSEL TOPPING:
In a medium bowl, measure and add flour, sugar and a pinch of fine salt. Stir to combine before adding softened butter. Using a fork, cut the butter into the dry ingredients until small crumbs form.
Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes. After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and continue to bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.
Once baked, remove and let rest in the pan for 10 minutes. Then carefully remove and transfer each muffin to a wire rack to finish cooling.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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If you’re craving something creamy, sweet, and a little bit fancy, these No Bake Mini Cheesecakes are just the thing! With a buttery graham cracker crust, smooth cheesecake filling, and a bright raspberry sauce on top, they are the perfect holiday dessert. No tying up the oven for hours, and they look so sophisticated but are really so simple to make!
I love treating myself to something sweet, especially when it’s simple to make and sure to impress. No-bake mini cheesecakes are perfect for sharing with the whole family or for a special Christmas treat or Valentine’s Day dessert.
A buttery graham cracker crust holds a rich, creamy cheesecake filling, all topped with a bright raspberry drizzle. The result is a stunning, bite-sized dessert that looks as good as it tastes. I promise you these won’t last on your counter for long!
Mini Cheesecake Ingredients
These mini cheesecakes come together with a handful of simple, easy-to-find ingredients. Here’s what you’ll need to make the crust, filling, and raspberry sauce. Best of all, there is no need to turn on the oven because these are no-bake.
The Crust
Graham Cracker Crumbs:Base for the mini cheesecake crusts.
Sugar: Adds sweetness to the crust.
Unsalted Butter:Binds the crumbs together and adds richness.
Mini Cheesecake Filling
Heavy Cream: Whipped to add lightness to the filling.
Cream Cheese: Creates a creamy, tangy cheesecake base.
Crème Fraîche: Adds richness and a slight tang.
Confectioners’ Sugar:Sweetens the filling.
Raspberry Topping
Cornstarch: Thickens the raspberry sauce.
Sugar: Sweetens the raspberry sauce.
Water: Combines with cornstarch to make a smooth sauce.
Frozen Raspberries: Main flavor for the sauce.
Fresh Raspberries: Garnish for serving.
Why Crème Fraîche?
This recipe uses crème fraîche, which adds a smooth, velvety texture and elevates the flavor compared to a standard cream cheese cheesecake batter. You can usually find it at Whole Foods, Trader Joe’s, or larger grocery stores.
How to Make Mini Cheesecakes
Follow these easy steps to assemble these creamy, no-bake treats!
Prep: Line 10–12 muffin tins with plastic wrap.
Crust: In a small bowl, combine the crumbs from the graham crackers and sugar, then stir in melted butter until it’s the texture of wet sand. Divide the mixture among the muffin tins and press into cups. Freeze while making filling.
Whip: Beat heavy cream with a whisk attachment until medium-stiff peaks form. Transfer to another bowl.
Mix: Beat cream cheese, crème fraîche, and confectioners’ sugar with paddle attachment until smooth, being sure to scrape the sides of the bowl periodically.
Fold: Gently fold the whipped cream into the cream cheese mixture until combined into a thick batter.
Assemble: Spoon filling into crusts and freeze until firm, about 30 minutes.
Sauce: In a small saucepan, combine cornstarch, sugar, and water. Add raspberries and cook over medium heat, stirring constantly until boiling. Cook one more minute. Strain to remove seeds and cool.
Serve: Remove cheesecakes from muffin tin using the plastic wrap. Drizzle with raspberry sauce and garnish with fresh raspberries.
How Do I Make Uniform Graham Cracker Crumbs For Mini Cheesecake Crusts?
You can smash graham crackers with a rolling pin or wooden spoon, but I prefer using a food processor. It’s quick, creates perfectly even crumbs, and avoids the mess that comes from the inevitable punctured plastic bag.
Other Mini Cheesecake Topping Ideas
The cheesecake base is a blank canvas for endless flavor possibilities. We’ve tried caramel, strawberry, mixed berries, chocolate ganache, and more! The options are limitless. These mini cheesecakes also make a stunning presentation, especially when arranged on a serving platter for parties, showers, or any special gathering.
Can You Make No-Bake Mini Cheesecakes Ahead of Time?
Yes! The raspberry sauce can be prepared in advance and stored in the refrigerator until you’re ready to use it. The cheesecakes themselves are quick to assemble, but they need at least 30 minutes in the freezer to set. You can make them ahead, then transfer to the refrigerator until serving.
Any leftover raspberry sauce keeps well in the fridge and is perfect drizzled over yogurt or ice cream.
When it comes to dessert, it doesn’t get much easier — or prettier — than these no bake mini cheesecakes. I love that you can make them ahead of time, top them with fresh raspberry sauce, and pull them out when it’s time to celebrate.
Whether you’re hosting a dinner party, baby shower, or just want a sweet treat after dinner, these little cheesecakes always impress. They’re simple, delicious, and proof that you don’t need to turn on the oven to make something truly special.
You’ll Love These Cheesecake Recipes:
Watch How These Mini Cheesecakes are Made…
Prevent your screen from going dark
To make the crust, line 10-12 muffin tins with plastic wrap.
In a small bowl, combine the sugar and graham cracker crumbs.
3 Tablespoons Sugar, 2 Cups Graham Cracker Crumbs
Stir in the melted butter.
½ Cup Unsalted Butter
Divide the graham cracker mixture among the prepared muffin tins.
Press mixture into each well forming a small cup.
Place in freezer to chill while preparing filling.
To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.
1 Cup Heavy Cream
Transfer whipped cream to another bowl and set aside.
Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners’ sugar on medium speed until combined.
Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.
Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly Cookies here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.
Trick number two? I subbed a little cream cheese in there and oh man, they were so good!
Final tip? Chop up white chocolate bars vs white chocolate chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.
Ingredients for White Chocolate Raspberry Cookies
These are all pretty standard cookie dough ingredients. The only out of the ordinary things might be the cream cheese and the cornstarch. Here is your ingredients list:
Butter: unsalted and you want it softened slightly but not warm, just set it out on the counter for 20-30 minutes before you start mixing
Brown Sugar: adds richness to the cookie dough
White Sugar: adds sweetness and balances the richness of the brown sugar
Cream Cheese: cookies need fat to be soft and moist, so cream cheese adds fat without adding more butter. If you love buttery cookies, just substitute the cream cheese for butter.
Egg: gives the cookies structure when they bake
Vanilla Extract: adds flavor
Almond Extract: the tiniest amount of almond extract adds so much flavor to the dough, I love it! It can be omitted if you have an almond allergy or don’t like the flavor.
Flour: just regular all purpose flour
Cornstarch: adds fluffiness to the cookies and helps keep them thick without drying them out
Baking Powder: helps the cookies rise and get fluffy
Baking Soda: helps with leavening in the cookies and helps the cookies brown to golden perfection
Salt: enhances all the flavors
White Chocolate Chunks: chop up white chocolate candy bars into the small chunks for the ultimate creaminess
Freeze Dried Raspberries: adds bold, real raspberry flavor without adding the moisture of a fresh berry
The measurements of each ingredient along with detailed instructions on how to make these cookies can be found in the recipe card at the end of the post. You can also print and save the cookie recipe there.
Why Use Cream Cheese in Cookies?
Cream cheese adds fat to the cookie dough. Usually most of the fat in cookies comes from butter, but substituting a little of the butter with cream cheese helps the cookies stay moist and flavorful.
If you don’t have any cream cheese, you can use all butter. It is just as delicious and logically more buttery, which is always a yes from me!
Why Do You Use Cornstarch?
Cornstarch helps the cookies stay thick as they bake without drying out. The dough stays tender while being perfectly crumbly and chewy.
Can I Use Fresh or Frozen Raspberries?
Yes, you can definitely use fresh or frozen raspberries, BUT the texture of the cookies are going to be totally different. The moisture from frozen/fresh raspberries makes the cookies more cake-like…more moist and less crumbly. Think a typical pumpkin chocolate chip cookie…it will be a texture similar to that. Try to go with freeze dried raspberries if you can!
Where to Buy Freeze Dried Raspberries
You can find freeze dried raspberries at most grocery stores, but I’ve had the most luck at Target or Smith’s (Kroger). At Target, the brand is Good & Gather and at Smith’s, the brand is Simple Truth. Look in the healthy snack aisle near the raisins and craisins and nuts. They are usually in a bag.
Can the Cookie Dough Be Frozen?
Yes, this cookie dough freezes great! Measure out the cookie dough into balls and place them on a baking sheet. Stick them into the freezer and let them freeze for an hour or two. Then place the frozen dough balls into a ziploc bag and store them in the freezer until you’re ready to bake them. They will store in the freezer for up to 3 months.
When you’re ready to bake them, pull them out of the freezer and let them sit at room temperature for a half hour or so and then bake as directed.
How Long Will Raspberry White Chocolate Cookies Keep?
Store these cookies in an airtight container at room temperature. They will keep for 2-3 weeks. You can keep them in the refrigerator for even longer or in the freezer for up to 3 months.
White chocolate chunks and freeze dried raspberries combined in a buttery brown sugar cookie dough makes for the most drool-worthy, chewy and indulgent cookie. You should eat these white chocolate raspberry cookies while they are slightly warm with a tall glass of milk!
More Fabulous Cookie Recipes to Try:
Servings: 8*see note
Prep Time: 10 minutesmins
Cook Time: 12 minutesmins
Total Time: 22 minutesmins
Prevent your screen from going dark
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mix the butter and cream cheese together until smooth and creamy, about 30-60 seconds. Add the sugars and mix again for 1-2 minutes in a stand mixer.
1/2 Cup Butter, 1/2 Cup Brown Sugar, 1/4 Cup Cream Cheese, 1/3 Cup White Sugar
Add the egg, vanilla and almond extract and mix until smooth, scraping down the bowl as necessary. Turn off the mixer and scrape down all sides again.
1 Large Egg, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
Add the dry ingredients to the wet and slowly mix until it is almost incorporated, leaving streaks of flour. Remove the bowl from the mixer, scrap the sides down and then fold in the white chocolate chunks and freeze dried raspberries. Carefully mix with a wooden spoon or spatula until combined, minding to not break up the raspberries too much.
1 Cup White Chocolate Chunks, 3/4 Cup Raspberries
Scoop out large, heaping 6 ounce size cookies (see note), roll into a ball and place onto a parchment lined baking sheet and bake for 12-14 minutes (I press mine down a little).
Remove to a cooling rack as soon as you are able and enjoy!
I use a food scale to keep the cookies a consistent size. You can also use a standard size cookie scoop but they will only need to bake for 8-10 minutes. This recipe will make about 2 dozen standard size cookies.
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Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tartcrust! We can’t stop eating these bars!
I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.
Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:
For the Crust
Buttermilk
Egg Yolks
Vanilla
All-Purpose Flour
Powdered Sugar
Salt
Butter
For the Filling
Raspberries
Sugar
Eggs
Sugar
All-Purpose Flour
Fresh Lemon Juice and Zest
The measurements for all of the ingredients can be found in the recipe card down below.
How Long Should Lemon Bars Cool Before Cutting?
After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!
Why are My Lemon Bars Runny?
Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piece of aluminum foil loosely over the top and let it finish baking.
Storage Tips
These raspberry lemon bars will store well in the refrigerator in an airtight container for up to 2 days. After that, they will start to get a little soggy.
Lemon raspberry bars also freeze well. Let them cool completely and then wrap in plastic wrap and then foil. They will keep for up to 3 months.
Indulge in the perfect balance of sweet and tart with these delicious raspberry lemon bars. Easy to make and even easier to enjoy, these bars are the perfect summer treat.
If you love these, then you have to try these other BAR DESSERTS:
Servings: 12
Prep Time: 2 hourshrs
Additional Time: 50 minutesmins
Total Time: 2 hourshrs50 minutesmins
Description
These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tartcrust! We can’t stop eating these bars!
Prevent your screen from going dark
For the Crust
In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.
2 Tablespoons Buttermilk, 2 Large Egg Yolks, 3/4 teaspoon Vanilla
Set aside.
In a food processor, add the flour, powdered sugar, and salt and pulse to combine.
2 ½ Cups Flour, 1 ⅓ Cup Powdered Sugar, Pinch of Salt
Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.
1 Cup Cold
Get your egg mixture and turn the processor on while pour in the wet ingredients.
Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.
Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.
Spray an 8×9″ pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.
Meanwhile, preheat the oven to 375 degrees.
Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.
Remove from the oven and lower the temperature to 325. Make sure you’ve already made the filling, and quickly proceed.
For the Filling and Assembly
In a small bowl, gently fold together the raspberries and 1/4 cup sugar.
1 ⅓ Cup Raspberries, 1 ¾ Cup Sugar
Allow to sit while you make the rest of the recipe.
In a separate bowl, whisk together the eggs, 1 ½ cup sugar, flour and lemon zest until pale yellow.
4 Large Eggs, 3 Tablespoons Flour, 1 teaspoon Lemon Zest, 1 ¾ Cup Sugar
Add the lemon juice and whisk to combine.
2/3 Cup Lemon Juice
Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.
Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it’s cold when you bake it you’ll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.
Remove from the oven and allow to cool completely.
Serve once cool or wrap in saran wrap and serve the next day.
These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top. You can use fresh or frozen raspberries, so you can make these muffins year-round. Enjoy them for breakfast with your morning coffee, serve them at brunch with friends, or grab one for a sweet snack in the afternoon. They’re delicious any time of day!
Oriana’s Thoughts On The Recipe
I’ve always enjoyed baking from scratch. Knowing exactly what ingredients are going into our food gives me peace of mind, ensuring it’s safe for my daughter, who has several food allergies. This way, I can confidently provide her with delicious treats without worrying about any hidden allergens.
These muffins are super simple to whip up. Plus, they’re egg-free, dairy-free, and vegan, making them perfect for anyone with dietary restrictions.
One of my favorite things about these muffins is how adaptable they are. You can easily make them gluten-free with a simple swap of the flour, and they freeze beautifully, so you can always have a batch on hand for a quick breakfast or snack. The sweet streusel topping adds an extra layer of deliciousness that you just can’t resist!
Whether you’re using fresh or frozen raspberries, these muffins turn out perfect every time. I love enjoying them with my morning coffee, but they’re also great for brunch with friends or as a sweet afternoon treat. Trust me, you’ll love having these delightful muffins in your recipe repertoire.
What I Love About This Recipe
Quick & Easy to Make: These muffins are incredibly easy to make with simple ingredients you probably already have in your pantry. There is no need for a mixer—just a bowl and a whisk!
Allergy-Friendly: Being egg-free, dairy-free, and vegan, these muffins cater to a variety of diets. Plus, they can be easily adapted to be gluten-free, making them even more versatile.
Perfect Flavor and Texture: The combination of fresh or frozen raspberries with a touch of lemon zest results in bright, moist, and fluffy muffins that are simply irresistible.
Freezer-Friendly: These muffins freeze wonderfully, so you can always have a batch ready for those busy mornings or unexpected guests.
Versatile: No need to wait for raspberry season; these muffins are just as delicious with frozen raspberries, making them a year-round favorite.
Potential Cons Of The Recipe
Streusel Topping Can Be Messy: The streusel topping can sometimes fall off, making the muffins a bit messy to eat.
Big Muffins: This recipe makes 8 BIG muffins.
Fluffier Texture: The texture is fluffier than traditional muffins.
Clumping of Raspberries: If raspberries are clumped together in the batter, some muffins will have more fruit than others, leading to uneven baking.
Tips To Mitigate These Cons
Streusel Topping: Press the streusel gently into the batter before baking to help it stick better.
Muffin Size: For smaller muffins, divide the batter into 12 muffin cups instead of 8.
Texture Adjustment: For denser muffins, use whole wheat pastry flour or a combination of half all-purpose flour and half whole wheat flour.
Raspberries: Gently fold the raspberries into the batter to ensure they are evenly distributed. Avoid overmixing, which can break the raspberries and release too much juice into the batter. Also, fresh, firm raspberries will bake more evenly than overripe or very soft raspberries.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: Provides structure to the muffins. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder & Baking Soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Neutral-Tasting Oil: Adds moisture without affecting the flavor. Note: You can use vegetable, canola, or any neutral-tasting oil of your preference.
Granulated Sugar: Sweetens the muffins. Adjust to taste. Note: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the muffins.
Milk: Keeps the muffins moist. Use any plant-based milk like soy or oat milk.
Lemon (Zest and Juice): Adds brightness and complements the raspberries. You’ll need the juice and zest.
Pure Vanilla Extract: Enhances the flavor.
Raspberries: The star ingredient, providing a burst of tart and sweet flavor. Note: You can use fresh or frozen, If using frozen, do not thaw them before adding to the batter.
White Chocolate: Adds a sweet, creamy contrast to the tart raspberries. Note: Use dairy-free white chocolate chips if needed. Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.
For the Crumble (optional): The crumble on top is totally optional. If you decide to add it, you’ll need all-purpose flour, granulated sugar, salt, and butter. For a vegan crumble, use dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.
Step 3 – Mix Dry and Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Set 8 of the raspberries aside. Add the remaining raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.
Step 4 – Make The Crumble (optional)
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 5 – Fill The Muffin Cups
Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.
Oriana’s Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.
Step 6 – Bake
Bake for 5 minutes at425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Use firm raspberries. For best results, find fresh, firm raspberries, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.
Variations & Additions
Add Nuts: Chopped almonds or walnuts can add a nice crunch.
Different Berries: Substitute raspberries with blueberries or blackberries.
Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
Storing and Freezing Instructions
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
Frequently Asked Questions
Can I use other fruits?
Yes, you can substitute raspberries with other berries or even chopped fruits like peaches or apples.
How do I make these gluten-free?
Simply use a gluten-free all-purpose flour blend in place of regular flour. Read my suggestion above.
Can I skip the streusel topping?
Absolutely! The muffins are delicious even without the streusel topping.
Can I use frozen raspberries?
Yes, you can use either fresh or frozen raspberries. If using frozen, do not thaw them before adding to the batter to prevent them from bleeding too much color.
How do I prevent the raspberries from sinking?
To help keep the raspberries evenly distributed, toss the raspberries with two teaspoons of flour before folding them into the batter.
These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins Recipe are bright, moist, and fluffy. You can use fresh or frozen raspberries, so you can make these muffins year-round. They’re delicious any time of day!
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 8Big Muffins (or 12 small muffins)
Ingredients
For the Crumble (optional):
Instructions
Line 8 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with non-stick cooking spray.Tip: In my experience, the tulip liners help the muffins rise taller because they provide support and structure. The tulip liners might give the muffin batter more support as it bakes, allowing it to rise more evenly and maintain its shape. This can result in a muffin that appears taller and more uniform.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine oil, sugar, buttermilk, vanilla, and lemon zest.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
Set 8 of the raspberries aside. Toss the remaining raspberries with 2 teaspoons of flour. Add the floured cover raspberries and chocolate chips (if using) to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 20 – 25 minutes.
While the batter rest, preheat the oven to 425ºF (220ºC). And make the crumble if using.
Make the Crumble (optional):
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Fill the muffin cups right to the top with the batter. Cut the reserved raspberries into half. Add two halves to each muffin. Sprinkle the crumble mixture evenly over the muffins.
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 25 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.Raspberries: Fresh raspberries are ideal, but you can use frozen if needed. Frozen raspberries tend to bleed their color. If using frozen berries, you don’t need to thaw. However, I recommend adding a few minutes to the second bake time (at 350° F – 180° C) for the extra moisture the frozen raspberries will add.Dairy-Free White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is King David Vegan Baking Chocolate Melting Bar. It’s important to mention that this dairy-free white chocolate bar contains soy. For a soy-free option, try Milkless Polar Dream White Chocolate Bars.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Nut-Free: Ensure the plant-based milk and butter are nut-free if you have nut allergies.
Variations & Additions:
Add Nuts: Chopped almonds or walnuts can add a nice crunch.
Different Berries: Substitute raspberries with blueberries or blackberries.
Chocolate Chips: Add vegan dark chocolate chips for a sweet twist.
Citrus Twist: Add a bit of orange zest along with the lemon for a citrusy punch.
Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm raspberries. If possible, find fresh, firm raspberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Looking for something different to delight the mouth and relax the brain? Here is how to make this quick marijuana raspberry shrub. It is a great way to relax and enjoy. a good trip. Less harsh than alcohol and refreshing to you system, this is a nice mid week or Sunday break. And raspberries are among the most popular berries in the world. They are consumed as fresh fruits and used in a variety of treats from sauces to baked goods.
The popularity of non-alcoholic beverages is always growing, as cola and artificial juices wane in influence, healthy, fresh, and unique beverages begin their ascent into our hearts and refrigerators. If you’re looking for something fun to serve to guests who don’t drink this, consider the shrub. This quick marijuana raspberry shrub dates back centuries, and provides a use to fruit that is on its way to rotting, preventing waste and satisfying your sweet tooth and thirst at the same time.
Photo by Danielle Guercio
Quick Raspberry Shrub
1 cup ripe raspberries
1 cup Demerara sugar
1 oz alcohol cannabis tincture*
Juice of a lemon
¼ cup apple cider vinegar
Photo by Danielle Guercio
Muddle raspberries with sugar in a jar. Allow to sit for at least 15 minutes, during which time the sugar will dissolve.
Photo by Danielle Guercio
Strain seeds and solids. Add apple cider vinegar, lemon juice, and tincture. Pour 2 oz of juice mixture into a glass with ice.
Decarboxylate an eighth of finely ground cannabis by heating in an oven safe and well sealed container for 20 minutes at 225 degrees. Put cannabis and high proof spirit (like 151 rum) into a jar or vacuum sealed bag and place in a water bath at just under boiling for 1-3 hours. Strain into dropper bottle and dispense 1-5mL as a dose or use in recipes.
This drink is gorgeous, natural, and so easy to prepare. The longer you allow the mixture to sit in the fridge, the more flavor it will develop. Up to a month should be no big deal in a well-sealed jar. Catering to your non-alcoholic friends (or just your taste for finery sans intoxication) makes every gathering more special. The continuous foisting of booze as an equivalent to fun concept is is taking its toll, since cannabis and fruit are relatively harmless compared to the 88-thousand alcohol related deaths per year. It seems like alcohol has no chill, but you can.
Thumbprint Cookies (Raspberry, Blueberry and Apricot Jam) | Kitchen Nostalgia
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Cheetos, chips, hot sauces and more all now have multiple flavors. Bailey’s new chocolate is a raging success…but they have also have strawberry, colada, vanilla cinnamon and more. Inthe 1800s, the Germans and Swiss were the first to expand the flavor market significantly, generally through the derivation of flavoring substances occurring naturally in foods. In the United States, manyflavor companies began as importers of European essential oils and extracts. According to Datassential, 81% of consumers love or like vanilla and 94% have tried it. But consumers are curious so a variety of new flavors pop up – remember the start of the chipotle frenzy?
Millenials and Gen Z love trying global flavors and the availability is increasing even in more rural communities. Some of the top-trending ingredients in snacks and frozen foods are sesame seed, ginger, jerk, spicy honey, miso and tahini. Korean and African flavors are most popular, with Italian, Japanese and Greek flavors trailing closely behind. The hot new flavors of 2023 includes ube, mangonada, yuze, spicy maple and London Fog. Look to seem them pop up in restaurants, speciality markets and Instagram.
But what are the most popular marijuana flavors? The team at BDSA, one of the leading data analyst companies in the cannabis insdustry, shared what flavors customers are purchasing. Like alcohol, consumers tend to like something other than the base flavor and generally sweet and sugary. Think of Ihop wide variety of over the top pancakes.
Photo by Hans via Pixabay
This year, consumer use is increasing both my the number of new users and frequency of use. The interesting tidbit is while flower and vapes continue to bring in the most revenue, gummies are consumer by the most number of people. And gummies offer a flavor and taste people are used to, and is pleasing to the palate. They are perfect for on-the-go use and are very budget friendly. And you can easily control the dosage.
Edibles (outside of gummies) are just behind flower, vape and gummies and are dominated by the chocolate group. Again, it is a familiar taste most people love. Next to vanilla, milk chocolate is the top sweet flavor.
The top chocolate edibles flavors are
Milk Chocolate
Dark Chocolate
Peanut Butter
Espresso
Churro
As an example of how this compares to other non-cananbis products, Jolly Rancher list these are their top selling – 1. Watermelon · 2. Green Apple · 3. Cherry · 4. Fruit Punch · 5. Mango.
It seems as more people accept and use legal weed, mainstream tasting products are becoming very successful which is a sweet note for business owners.
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.
I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?
If you had to pick would you go strawberry or raspberry?
Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉
Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?
Ingredients Needed for Raspberry Pretzel Salad
Here is your grocery list for each of the three layers of this salad:
Pretzel Layer
Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
Butter: helps bind the crust together and adds rich yummy flavor
Brown Sugar: adds flavor and sweetness
Sugar: adds more sweetness
Cream Layer
Sugar: adds sweetness to the creamy layer
Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
Raspberry Jello: you will follow the instructions on the Jello box to make this layer
Water: used to make the Jello
Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.
How to Make Raspberry Pretzel Salad
The steps for making this recipe are simple. Here they are broken down by layer:
Pretzel Layer
Preheat oven.
Combine all the ingredients well.
Press into baking dish.
Bake and let cool completely.
Cream Layer
Beat the sugar and cream cheese together.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Jello Layer
Mix the jello powder and boiling water until the powder is dissolved.
Stir in the raspberries.
Put in fridge and let it cool.
Pour over the cream layer.
Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.
Where Does Pretzel Salad Come From?
From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!
Tips for Making Raspberry Pretzel Salad
There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
Measure the 2 cups of pretzels whole before chopping them up.
Chop the pretzels on a cutting board with a sharp knife.
PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?
Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.
Can I Use Frozen Raspberries?
Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.
Can I Substitute the Cool Whip?
I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.
How Long Will Jello Salad Keep?
Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.
Can You Make Jello Salad Ahead?
Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.
What to Eat with Jello Salad?
For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):
It goes great with just about any main dish!
Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!
More Jello Recipes You’ll Love:
Servings: 12
Prep Time: 25 minutesmins
Refrigerate: 4 hourshrs
Total Time: 4 hourshrs25 minutesmins
Description
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.
Prevent your screen from going dark
Pretzel Layer
Preheat oven to 350 degrees.
Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.
2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar
Press into a 9×13” baking dish
Bake for 6-7 minutes and then cool completely.
Cream Layer
Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.
1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip
Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.
Jello Layer
Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.
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