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:
- Preheat the oven to 450℉.
- Wash the strawberries and cut them into small bite-size pieces.
- Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
- In a separate bowl, add the vegan milk, applesauce, oil, and vanilla extract. Mix until combined.
- Add the wet ingredients to the dry ingredients and gently mix until just combined.
- Add the strawberries and continue to mix until fully combined and the dry ingredients are fully hydrated. A few lumps are okay.
- 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.
- Sprinkle the crumble topping evenly onto each muffin.
- 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.
- Carefully transfer the muffins to a cooling rack and allow the muffins to cool for about 10 minutes before serving.
Crumble Topping (optional):
- Add the flour sugar and salt to a small dish. Mix until combined.
- Add the melted vegan butter and mix with a fork until the butter is fully incorporated and the mixture is crumbly like small pebbles.
- 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:
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Vegan Strawberry Muffins with Crumble Topping
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Description
These are some of the best vegan strawberry muffins you’ll try. They're moist and fluffy, with a burst of sweet strawberries in every bite
Ingredients
Vegan Strawberry Muffins
- ¾ cup Granulated Sugar
- 1 ¾ cup All-Purpose Flour
- ½ tsp Salt
- ¼ cup Oil
- 1 cup Vegan Milk
- ½ cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 1 cup Fresh Strawberries (diced)
Crumble Topping
- ¼ cup All-Purpose Flour
- 2 tsp Granulated Sugar
- ¼ tsp Salt
- 1 ½ Tbsp Melted Vegan Butter
Instructions
Strawberry Muffins
- Preheat the oven to 450℉.
- Wash the strawberries, pat them dry, and cut them into small bite-sized pieces.
- In a large bowl, whisk together the flour, salt, sugar, and baking powder.
- In a separate bowl, mix the vegan milk, applesauce, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently mix just until the flour is hydrated.
- Add the diced strawberries and continue to gently mix them into the batter until combined.
- Scoop the batter into a lined muffin tin about ¾ full.
- Evenly sprinkle the crumble topping onto each muffin.
- Bake for 10 minutes and 450℉, then lower the temperature to 375℉ and continue to bake for an additional 8-10 minutes or until the muffins are cooked through.
- Transfer the muffins to a cooling rack to cool before serving.
Crumble Topping
- Add the flour, sugar, and salt to a small dish and mix until combined.
- Add the melted butter and mix with a fork until the flour is fully hydrated and the crumbles resemble small pebbles.
- Refrigerate for about 5 minutes or until ready to use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
Keywords: vegan muffin
