If you’re on the hunt for a fresh, fruity treat that’s both light and packed with flavor, then this Vegan Strawberry Muffins Recipe is going to be your new best friend. I absolutely love how these muffins turn out—super moist, naturally sweet with real strawberries, and a soft crumb that melts in your mouth. Whether you’re baking for breakfast, a snack, or just because, I promise you’ll find these muffins wonderfully satisfying and easy to make.
Why You’ll Love This Recipe
- Rich Strawberry Flavor: Using both puree and chopped fresh strawberries means every bite bursts with juicy goodness.
- Perfectly Moist & Tender: Thanks to the neutral oil and dairy-free milk, these muffins never feel dry or heavy.
- Simple Ingredients: You’ll find everything you need at your local grocery store, with no complicated vegan substitutes.
- Great for Beginners: The steps are straightforward, plus I’m sharing my personal tips to help you nail it every time.
Ingredients You’ll Need
The magic of this Vegan Strawberry Muffins Recipe lies in the combination of ripe, fragrant strawberries paired with pantry staples that blend seamlessly. I always recommend using the freshest strawberries you can find—sweetness really makes the difference! Also, using a neutral flavored oil keeps the muffins light without overpowering the strawberry taste.
- Ripe strawberries: Fresh is best for vibrant flavor, but frozen works too once thawed; just drain excess juice.
- Granulated sugar: Regular sugar helps balance strawberry tartness nicely—I’ve found it works better than brown sugar here.
- Dairy-free milk: Almond or oat milk are my go-tos, adding mild flavor and moisture.
- Neutral flavored oil: Think sunflower or canola oil; they don’t mask the strawberries’ freshness.
- Apple cider vinegar: This helps the muffins rise perfectly and adds a subtle tang—don’t skip it!
- Vanilla extract (optional): Adds depth of flavor when you want a touch of warmth.
- All-purpose flour: Make sure to spoon and level your flour rather than scooping to avoid dry muffins.
- Baking powder & baking soda: Key for that beautiful muffin rise and light crumb.
- Salt: Enhances the natural sweetness of the strawberries.
- Extra chopped strawberries: Folded into the batter and sprinkled on top for double strawberry deliciousness.
Variations
I love tweaking this Vegan Strawberry Muffins Recipe every so often. It’s such a flexible base that you can customize to your heart’s content. Whether you want to add a twist for dietary needs or seasonal flair, it’s fun to experiment!
- Gluten-Free Version: I’ve tried substituting all-purpose flour with a gluten-free blend—results are tasty, though texture turns out slightly denser.
- Lemon Zest Addition: My family goes crazy for muffins with a little lemon zest mixed into the batter for a fresh, citrusy kick.
- Chocolate Chip Boost: Adding dairy-free chocolate chips creates a delightful strawberry-chocolate combo that’s perfect for dessert.
- Nutty Touch: Sprinkle chopped walnuts or pecans on top before baking for added crunch and heartiness.
How to Make Vegan Strawberry Muffins Recipe
Step 1: Puree Your Strawberries
Start by tossing your hulled strawberries into a large bowl and whizzing them with a stick blender until smooth. If you don’t have one, a regular blender or food processor works just as well—just transfer the puree to a basic mixing bowl after. This step is what makes these muffins shine with real strawberry flavor.
Step 2: Whisk the Wet Ingredients
To the strawberry puree, add granulated sugar, your choice of dairy-free milk, neutral oil, apple cider vinegar, and vanilla extract if you’re using it. Whisk until everything is fully combined. The vinegar reacts with the baking soda in the dry ingredients later to give your muffins a lovely rise.
Step 3: Mix the Dry Ingredients
In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and salt. Then add this to your wet mixture, whisking gently but don’t overdo it—you want to leave a few tiny pockets of flour so the muffins stay tender. The batter will be thick; that’s exactly what you want!
Step 4: Fold in the Chopped Strawberries
Now, carefully fold in your chopped strawberries. This extra texture and juicy burst is what makes these “double strawberry” muffins so addictive. Fold just until combined to keep those chunky bits intact.
Step 5: Scoop and Top
Using an ice cream scoop or large spoon, pile your batter into lined muffin tins, creating nice heaped mounds. This helps ensure your muffin tops rise tall and look bakery-perfect. Then sprinkle more chopped strawberries over the tops, pressing them lightly into the batter so they stick while baking.
Step 6: Bake to Perfection
Bake at 350°F (180°C) for 22-25 minutes. Test doneness by inserting a toothpick; it should come out mostly clean with just a few moist crumbs, never wet batter. Cooling them in the pan for 10 minutes before moving to a wire rack helps avoid sinkage.
Pro Tips for Making Vegan Strawberry Muffins Recipe
- Measure Flour Correctly: I learned the hard way that scooping flour with the measuring cup makes dry muffins. Spoon and level your flour instead for moist results.
- Bake in Batches: For the fluffiest tops, bake six muffins at a time in a 12-cup pan, leaving space for hot air to circulate evenly.
- Vinegar is Your Friend: Don’t skip the apple cider vinegar; it reacts beautifully with baking soda to help these muffins rise tall and tender.
- Avoid Overmixing: Stop mixing once the dry ingredients are mostly incorporated; overmixing leads to toughness.
How to Serve Vegan Strawberry Muffins Recipe
Garnishes
I personally love garnishing these muffins with a few fresh strawberry slices right before serving—they make the muffins look inviting and add a fresh pop of color. A light dusting of powdered sugar is also stunning if you’re serving them for brunch or a special occasion.
Side Dishes
These muffins are fantastic alongside a cup of hot tea or coffee for a light breakfast. I also enjoy serving them with a fresh fruit salad or a dollop of coconut yogurt to add some creaminess without dairy.
Creative Ways to Present
For celebrations, I sometimes arrange these Vegan Strawberry Muffins Recipe on a tiered cake stand with edible flowers and sprigs of mint. They also make adorable gifts when wrapped in parchment paper tied with twine—you’ll impress friends and family every time!
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3 days. I find keeping them on the counter is great—they maintain softness without refrigeration, but if your kitchen is warm, the fridge’s fine too.
Freezing
I always freeze extras because these muffins thaw beautifully. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They last up to a month, making it easy to enjoy homemade treats anytime.
Reheating
When reheating, I remove the plastic wrap and warm the muffins in a 325°F (160°C) oven for about 10 minutes. This perfectly revives their soft texture and fresh flavor without drying them out like a microwave might.
FAQs
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Can I use frozen strawberries in this Vegan Strawberry Muffins Recipe?
Yes! Frozen strawberries work well, just be sure to thaw and drain any excess juice before using. This prevents your batter from becoming too watery and keeps the muffins’ texture just right.
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What gluten-free flour can I use for these muffins?
I’ve had good results using a 1:1 gluten-free baking flour blend, like King Arthur Measure for Measure Flour. The texture will be slightly different—denser but still delicious. For best results, try my gluten-free strawberry cake recipe baked as muffins.
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Why do the muffins have bubbles in the batter?
Those bubbles are normal—the natural acid from the strawberries reacts with the baking soda and powder to create air pockets. This is part of what gives the muffins their fluffy texture.
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Can I replace the apple cider vinegar?
Absolutely. Lemon juice is a fine substitute, or you can simply add a bit more dairy-free milk if you prefer. The vinegar/lemon juice combo helps the muffins rise and adds slight tang, but it’s not mandatory.
Final Thoughts
This Vegan Strawberry Muffins Recipe has become one of my all-time favorites because it’s so reliably delicious and easy to make. Every time I bake these, they fill the kitchen with the sweetest aroma and bring smiles to my family’s faces. I hope you find as much joy in baking these as I do—give them a try and enjoy your own little strawberry celebration!
Print
Vegan Strawberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 large muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Double Strawberry Muffins are soft, moist, and packed with fresh strawberries both inside and on top. Made using dairy-free milk and oil, they deliver a luscious fruity flavor with a tender crumb that makes them perfect for breakfast, snacks, or dessert. Naturally vegan, these muffins use simple ingredients and come together easily with a thick batter and fresh fruit accents.
Ingredients
Wet ingredients
- 2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
- 1 cup (200g) granulated sugar
- 2 ½ tablespoons (40g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 2 teaspoons apple cider vinegar, or lemon juice (or replace with more dairy-free milk)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon pink food coloring (optional)
Dry ingredients
- 3 cups (375g) all-purpose plain flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 cup (120g) fresh strawberries, chopped
To decorate (optional)
- 1 cup (120g) fresh strawberries, chopped
Instructions
- Preheat oven and prepare pans: Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners to ensure your muffins don’t stick and for easy cleanup.
- Puree strawberries: Place the 2 cups of strawberries in a large mixing bowl and puree them using a stick blender, or blend in a blender/food processor then transfer to a large bowl.
- Mix wet ingredients: Add the granulated sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract (if using), and optional pink food coloring to the strawberry puree. Whisk together until well combined.
- Combine dry ingredients: In the same bowl with wet ingredients, add the flour, baking powder, baking soda, and salt. Whisk gently until just combined but still slightly lumpy with some flour pockets remaining. The batter will be very thick and slightly bubbly due to the acid reacting with the leavening agents.
- Fold in chopped strawberries: Gently fold the 1 cup of chopped fresh strawberries into the thick batter until just incorporated without overmixing.
- Scoop batter into liners: Using an ice cream scoop or large spoon, fill each muffin liner with a heaped mound of batter. The batter should be thick enough to hold shape. Sprinkle additional chopped strawberries on top and gently press them into the batter.
- Bake the muffins: Bake the muffins in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking to maintain moistness.
- Cool and store: Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- Use a kitchen scale for accurate measurement, especially for strawberries and flour. Alternatively, use spoon and level method for flour to avoid dry muffins.
- Food coloring intensity varies by brand; adjust pink food coloring amount accordingly. Beetroot powder can be used but may cause brown coloration when baked.
- This recipe can be adapted with gluten-free flour such as King Arthur’s Measure for Measure flour, though texture will differ. For best results with gluten-free, consider my gluten-free strawberry cake recipe baked in muffin pans.
- You may add extra chopped strawberries in the batter and on top, but too many can cause muffins to overflow. Divide batter across more muffin liners if adding extra fruit.
- Bake muffins spaced apart on the tray—baking fewer muffins at a time (e.g., 6 in a 12-cup tray) allows for higher muffin tops by promoting even, faster baking.
Nutrition
- Serving Size: 1 muffin (based on 12 muffins)
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
