The Best Vegan Strawberry Muffins with a Crumble Topping

These are some of the best vegan strawberry muffins you’ll try.  Not only are they moist and fluffy, but there’s a burst of sweet, fresh strawberries in every bite that’s balanced out perfectly with the buttery crumble topping.

Why You’ll Love This Recipe:

These vegan strawberry muffins are incredibly easy to make, bake with a perfectly fluffy muffin top, and are bakery-quality but homemade.  Made with simple and accessible ingredients that make these muffins unbelievably egg-free and dairy-free. 

Ingredients for Vegan Strawberry Muffins:

Strawberry Muffins:

• Flour: All-purpose flour works well for this recipe or a 1:1 gluten-free flour.
• Sugar: I use organic granulated sugar.
• Salt: helps to balance the sweetness.
• Baking Powder: to help the muffins rise.
• Oil: I like to use a neutral-flavored oil like grapeseed oil. This helps to add moisture and bind our ingredients.
• Vegan Milk:  I like to use soy milk or oat milk but feel free to use any dairy-free milk of your choice.
• Applesauce:  acts as the egg replacement and makes these muffins even more moist.
• Vanilla Extract: for rich flavor.
• Strawberries: I recommend using fresh strawberries

Crumble Topping:

• Flour: the base of the crumble.
• Sugar: to sweeten the crumble.
• Melted Vegan Butter: to bind the flour and sugar.
• Salt: to mellow out the sweetness.

How to Make Vegan Strawberry Muffins:

1. Preheat the oven to 450℉.
2. Wash the strawberries and cut them into small bite-size pieces.
3. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
4. In a separate bowl, add the vegan milk, applesauce, oil, and vanilla extract. Mix until combined.
5. Add the wet ingredients to the dry ingredients and gently mix until just combined.
6. Add the strawberries and continue to mix until fully combined and the dry ingredients are fully hydrated. A few lumps are okay.
7. Scoop the batter into a lined muffin tin about ¾ of the way full. I like to use an ice cream scoop for the perfect amount of muffin batter.
8. Sprinkle the crumble topping evenly onto each muffin.
9. Bake in the oven for 10 minutes at 450℉, then lower the oven temperature to 375℉ and continue to bake for 8-10 minutes or until the muffins are baked through and a skewer or toothpick inserted comes out clean with no batter.
10. Carefully transfer the muffins to a cooling rack and allow the muffins to cool for about 10 minutes before serving.

Crumble Topping (optional):

1. Add the flour sugar and salt to a small dish. Mix until combined.
2. Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
3. Chill in the refrigerator until ready to sprinkle onto the muffins.

Can I use Frozen Strawberries?

I don’t recommend using frozen strawberries for this recipe. Once thawed, the strawberries tend not to hold their shape and have a lot of extra moisture that may cause the muffins to become a bit soggy. But if you don’t have fresh strawberries on hand, freeze-dried strawberries can be a great alternative.

The Trick to Achieving the Perfect Muffin Top:

For the perfect rise and puffy top start baking the muffins at 450℉ for the first 10 minutes. This allows the muffins to puff up and allow the outer edges to set. Then drop the oven temperature to 375℉ for the remaining time to allow the center to bake through.

How to Store Vegan Strawberry Muffins:

These muffins can be stored in an airtight container or bag…

• At room temperature for up to two days.
• In the refrigerator for 5-7 days.
• In the freezer for up to 3 months.

More Vegan Muffin Recipes You’ll Love: 

• Easy One-Bowl Vegan Apple Crumble Muffins
• The Best Ever Bakery-Style Vegan Blackberry Muffins

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