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
Scale
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
