These vegan strawberry muffins are super soft, moist, and perfectly sweet. Loaded with tiny bits of strawberries, these are quick, easy, and healthy!
Strawberries are in full season right now and on sale, so I couldn't resist trying out my first actual vegan muffin recipe. Last month, I made these Eggless Strawberry Swirl Muffins. And after a couple of tries, look how these vegan strawberry muffins turned out! They are super moist and soft and just the right amount of sweet.
This vegan strawberry muffin recipe is made with a few staple pantry ingredients and less than a cupful of fresh strawberries. So if you have these available, you're good to go!
Why You'll Love these Vegan Strawberry Muffins
- They're super moist thanks to fresh strawberries.
- They make are perfect for breakfast, dessert, or for snacking at any time of day.
- They're simple to make, only requiring one bowl, with no chilling required!
- They're completely vegan, making these muffins a healthy alternative to other baked goods containing animal-fats and products.
- They contain less sugar than regular muffins, thanks to the natural sweetness from fresh strawberries.
- They're great to make ahead and keep well for up to 5 days!
- Are a great way to use extra strawberries when in season!
Ingredients and Variations
- Flour - Use all-purpose or cake flour. For best results, I always suggest weighing your ingredients using a digital kitchen scale to ensure accuracy.
- Baking powder and baking soda - leavening agents. These are very important to include since we won't be using any eggs.
- Salt, vanilla, and almond extracts - flavor enhancers. Almond extract is optional here. You can also add up to 1 tbsp. of lemon juice and/or lemon zest if you prefer a citrusy-kick.
- Vegetable Oil - Use a neutral flavored oil such as canola oil or a fruit-infused oil if preferred.
- Milk - Use your favourite plant-based milk such as unsweetened almond milk, soy milk, or oat milk.
- Sugar - You can use light brown cane sugar or granulated sugar, whichever you prefer. For this recipe, I used light brown sugar, (hence the slight brownish tinge in the muffins). You won't need to use a whole cup, since strawberries already provide some sweetness.
- Strawberries - Use fresh strawberries (it's fine if they're a bit ripe), but be sure to dice them into small pieces. Avoid using large chunks of strawberries which will sink all the way to the bottom of the muffin and break its structure.
How to Make Vegan Strawberry Muffins
- Sift and mix the dry ingredients (flour, baking powder, baking soda, salt) and set aside.
- Mix the sugar and oil in a large bowl (you can use a stand mixer or a handheld mixer).
- Add milk, and almond and vanilla extracts.
- Add the dry ingredients and mix until just combined (do not overmix).
- Fold in diced strawberries using a spatula.
- Pour batter into oiled muffin pan or silicone or paper muffin cups. Fill almost all the way to the top for a large muffin or ¾ full for a smaller muffin.
- Sprinkle with some brown sugar or place a thin strawberry slice on top if you wish.
- Bake (in a preheated oven) at 220°C (428F) for 7-8 minutes, then decrease the oven temperature to 175°C (350F) without opening the oven and bake for another 20-23 minutes until a skewer inserted in the the center comes out clean.
- Allow to cool in muffin pan for at least 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
How long do these vegan strawberry muffins keep for? Can they be made ahead?
You can store these strawberry muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
I do not suggest you prepare the batter ahead and refrigerating it because the strawberries may become too soggy and cause the batter to become runny.
Why are my muffins falling apart?
Make sure to use diced strawberries for this recipe. Using larger chunks of strawberries may cause all the strawberries in each muffin to sink to the bottom, causing the muffin to fall apart.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Can I use frozen strawberries?
Although I haven't personally tried using frozen strawberries for these muffins, I would suggest thawing to room temperature for at least 30 minutes if using them, and patting them dry using a kitchen towel.
You'll need to dice the strawberries before freezing or after thawing, but I cannot promise the same results as when using fresh strawberries 🙂
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Vegan Strawberry Muffins
- 250 g flour all-purpose or cake flour (2 cups)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 150 g light brown sugar or granulated sugar (¾ cup) + extra for sprinkling
- 80 mL vegetable oil e.g., canola oil (⅓ cup)
- ½ tsp. vanilla extract
- ¼ tsp. almond extract optional
- 180 mL unsweetened almond milk or oat milk (¾ cup)
- 180 g fresh strawberries hulled and diced (¾ cup) + extra slices for topping
- Preheat the oven to 220°C (428F) and oil or line a muffin tin with muffin liners.
- Wash, hull and dice strawberries and set aside.
- Sift and mix flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
- In a mixing bowl (of a stand mixer fitted with the paddle attachment or a handheld mixer), mix sugar and oil until well combined (1-2 minutes). Add vanilla and almond extract and milk and mix well.
- Add dry ingredients and mix until just combined. Do not overmix. Fold in diced strawberries using a spatula.
- Divide batter between 10 to 12 muffin holders filling almost all the way to the top (or ¾ full for a smaller muffin). Sprinkle with some brown sugar or add a thin slice of strawberry if desired.
- Bake in a preheated oven at 220°C (428F) for 7-8 minutes. Then, without opening the oven, decrease the temperature to 175°C (350F) and bake for another 20-23 minutes until a skewer inserted into the center comes out clean.
- Allow muffins to cool in muffin pan for at least 10 minutes (otherwise they may break apart). Then, transfer to a cooling rack to cool completely.