Vegan strawberry muffins are easy to make and perfect for breakfast, snacks, or dessert. They are moist and tender muffins that are both vegan-friendly and a delightful treat for any occasion. Enjoy them warm with a spread of vegan butter for a cozy breakfast indulgence, or serve them cold for a convenient and satisfying morning meal or part of a lunch. They also make a wonderful snack or light dessert! Customize them by adding a sprinkle of sugar on top or a dash of cinnamon for extra flavor.

Cooking Tips

Here are some additional cooking tips to help you make the perfect vegan strawberry muffins:

Gentle Mixing: Avoid overmixing the batter. Overmixing can lead to tough and dense muffins. Mix the wet and dry ingredients until just combined, and it’s okay if there are a few lumps remaining.

Fold in the Strawberries Carefully: When incorporating the chopped strawberries into the batter, fold them in gently with a spatula. This prevents the strawberries from breaking down too much and bleeding their juices into the batter.

Uniform Sizing: Try to evenly distribute the muffin batter into the muffin cups. This ensures that all the muffins bake at the same rate and are uniform in size.

Test for Doneness: Use a toothpick or a cake tester to check for doneness. Insert it into the center of a muffin; if it comes out clean or with just a few crumbs attached, the muffins are ready. If it has wet batter clinging to it, bake for a few more minutes.

Cool Properly: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Cooling in the tin helps them set, and the wire rack prevents condensation from making the bottoms soggy.

Storing: If you have leftover muffins, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week or freeze them for several months.

Variations: Don’t hesitate to get creative with your muffins. You can add other mix-ins like chopped nuts, vegan chocolate chips, or shredded coconut for additional texture and flavor.

Fresh Strawberries: Whenever possible, use fresh, ripe strawberries for the best flavor. If using frozen strawberries, make sure to thaw and drain them well before adding them to the batter.

By following these tips, you can make vegan strawberry muffins that are not only delicious but also perfectly tender and moist. Enjoy your baking!

Vegan Strawberry Muffins

These delicious vegan strawberry muffins are easy to make and perfect for breakfast, snacks, or dessert. They are moist and tender muffins that are both vegan-friendly and a delightful treat for any occasion. Enjoy them warm with a spread of vegan butter for a cozy breakfast indulgence, or serve them cold for a convenient and satisfying morning meal or part of a lunch. They also make a wonderful snack or light dessert! Customize them by adding a sprinkle of sugar on top or a dash of cinnamon for extra flavor.
Print Recipe
Four baked vegan strawberry muffins with a couple of fresh strawberry slices as garnish
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes

Ingredients

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar (or coconut sugar )
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsweetened plant-based milk (almond, coconut, oat)
  • cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 ¾ cups fresh strawberries, chopped into small pieces

Instructions

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups.
  • Wash and hull the strawberries. Chop them into small pieces and set aside.
  • Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Combine Wet Ingredients: In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
  • Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few small lumps are okay.
  • Gently fold the chopped strawberries into the muffin batter.
  • Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin cups, filling each about 2/3 full.
  • Place the muffin tin in the preheated oven and bake for approximately 20 – 25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
  • Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.
  • Once the muffins have cooled, they are ready to enjoy. These vegan strawberry muffins are perfect for breakfast, snacks, or dessert.
  • Feel free to customize this recipe by adding a sprinkle of sugar on top of the muffins before baking for a sweet and slightly crunchy top, or by adding a dash of cinnamon to the dry ingredients for extra flavor. Enjoy your homemade vegan strawberry muffins

Notes

Feel free to customize this recipe by adding a sprinkle of sugar on top of the muffins before baking for a sweet and slightly crunchy top, or by adding a dash of cinnamon to the dry ingredients for extra flavor. Enjoy your homemade vegan strawberry muffins

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