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Eggless Strawberry Swirl Muffins

Eggless Strawberry Swirl Muffins topped with a crunchy streusel and a citrus glaze are truly spring in a muffin!
Prep Time10 minutes
Cook Time15 minutes
Refrigeration Time30 minutes
Course: Dessert
Keyword: eggless, lemon, muffins, strawberry
Servings: 12 muffins
Calories: 310kcal

Ingredients

Muffins

  • 1 batch strawberry puree (see below for ingredients)
  • ¼ cup vegetable oil (60 mL)
  • 1 cup granulated sugar (200g)
  • ½ tsp. vanilla extract
  • ½ tbsp. lemon zest (optional)
  • 1 tbsp. lemon juice (optional)
  • ¾ cup Greek yogurt (180g)
  • ¼ cup. milk (60mL) semi-skimmed or whole
  • 2 cups flour (250g) all-purpose
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt

Strawberry Puree

  • cup fresh strawberries (225g)
  • 1 tbsp. granulated sugar

Streusel Topping

  • tbsp. brown sugar
  • tbsp. granulated sugar
  • 3 tbsp. butter melted
  • ¼ cup flour (30g) all-purpose

Lemon Glaze (Optional)

  • cups icing sugar
  • 1 tbsp. lemon juice + extra as needed

Instructions

Muffins

  • Sift and mix flour, baking powder, baking soda, and salt in a medium-sized bowl.
  • Place sugar and vegetable oil into a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed for 1-2 minutes.
  • Add vanilla, lemon juice and zest (if using) and mix for another 30 seconds. Add milk and greek yogurt and mix for 2-3 minutes until smooth.
  • Add dry ingredients in two additions, mixing after each addition using a spatula until just combined. Do not overmix the batter.
  • Cover and chill muffin batter for at least 30 minutes (up to overnight). In the meantime, prepare strawberry puree and streusel topping (Instructions below).
  • Strawberry Puree: Hull, wash, drain, and dry strawberries. Puree strawberries using a stand or stick blender until smooth. Transfer pureed strawberries in a small saucepan on medium heat. Add sugar and bring to a simmer. Simmer on low heat for 4-5 minutes. Remove from heat and transfer to a glass bowl. Allow to cool completely before using. Mixture will thicken slightly as it cools down.
  • Streusel Topping: Whisk brown sugar, white sugar, melted butter, and sifted flour together in a medium sized bowl until a crumbly streusel forms.
  • Preheat the oven to 220°C (425F) and line a muffin tin with muffin liners (or grease with butter). This recipe yields 12 medium-sized muffins or 10 larger ones.
  • Place 1 tbsp. of chilled muffin batter into each muffin liner. Add 1-2 tsp. of strawberry puree and using a toothpick or skewer, carefully swirl the puree into the batter. Top with ½ to 1 tbsp. of muffin batter, followed by 1½ tsp. of strawberry puree and swirl the top part of the muffin. Sprinkle with 2 tsp. of streusel topping.
  • Bake muffins for 7 minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake for a further 8-12 minutes until muffin tops are golden brown and a toothpick inserted into the center comes out almost clean with a few sticky crumbs.
  • Allow to cool for 5-7 minutes, then transfer to a wire rack to finish off cooling. Cool completely before glazing.

Lemon Glaze (Optional)

  • In a medium bowl, whisk sifted icing sugar with 1 tbsp. lemon juice. Add more lemon juice if glaze is too thick. If glaze is too runny, add more icing sugar until a desired consistency is reached. Drizzle glaze over cooled muffins.
    For a non-citrusy glaze, substitute lemon juice with water or milk.

Nutrition

Calories: 310kcal | Carbohydrates: 57g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 226mg | Potassium: 86mg | Fiber: 1g | Sugar: 38g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 1mg