These vegan strawberry muffins are loaded with fresh strawberries and topped with a sweet, buttery crumble. This is an easy one bowl recipe just like my popular Vegan Blueberry Muffins!
This vegan strawberry muffin recipe is easy to make in one bowl with fresh summer strawberries and simple baking staples. But the best part is the sweet and crumbled butter on top! Made with vegan butter, sugar and flour, it’s a melt-in-your-mouth treat that’s strawberry-loaded with every bite.
Want to put your own spin on muffins? This is a very versatile recipe! Make batches of muffins easily with gluten free flour or oil free options. Or spruce it up with more fruit like berries, rhubarb or bananas. The possibilities are endless!
For a fancy summer breakfast treat, consider whipping up a batch of these incredible strawberry rolls.
Required components (including substitutions)
- All purpose flour – It yields the fluffiest, most tender muffins. A good quality gluten free all purpose flour will also work, or whole wheat pastry flour or even spelled flour.
- sugar – You need granulated sugar for texture and sweetness in muffin batter. A rich, caramel-like dessert with a crumbly streusel topping calls for both granulated sugar and brown sugar.
- Baking powder
- Cornstarch – Did you know that cornstarch can make baked goods light and chewy? It’s true! Arrowroot or tapioca starch will also work. This is especially helpful because there are no eggs in vegan baking.
- salt
- Vegan butter – Or use a neutral vegetable oil like canola oil. The crumb topping can also be made with melted coconut oil instead of butter.
- i am milk – Make sure it’s not sweetened so your muffins aren’t overly sweet. Use any plant milk instead of soy.
- Vanilla extract
- strawberry – Fresh strawberries are the best! When you’re shopping, look for bright red strawberries and bright green tops without blemishes. If needed, you can probably use frozen strawberries or even freeze dried strawberries.
How to Make Vegan Strawberry Muffins
Find the full recipe with measurements on the recipe card below.
Whisk together all the dry ingredients in a large mixing bowl. Pour the melted butter, soy milk, and vanilla over the dry mixture, then stir gently until everything is combined.
To finish the batter, gently fold in the chopped strawberries.
Pour the batter into a lined muffin tin.
Sprinkle crumble over muffin tops.
Bake strawberry muffins until golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring to a cooling rack to cool completely.
Store them away when they cool or enjoy right away!
Tips for success
- Stir only the wet ingredients into the dry mixture until you have a smooth batter and no dry flour streaks. Overmixing will result in dry and dense muffins.
- Spray the muffin liners with a light layer of cooking oil to prevent the batter from sticking.
- Fill muffin tins ¾ full with batter. You want to get up to shreds.
- If you need muffins in a hurry, you can skip the crumb topping.
- If you are slicing, press the strawberries on top of the muffins before baking.
- Stir 1 to 2 tablespoons of fresh lemon zest into the muffin batter for a pop of zesty brightness!
taste variety
Strawberries pair so well with all kinds of ingredients, making this recipe easy to play with more add-ins. Put your own spin on it by substituting up to 1 cup of chopped strawberries for any of these add-ins:
- Blueberry
- Raspberry
- Rhubarb
- peach
- Crushed almonds
- Chocolate chip
- Blackberry
- cherry
- walnut
- banana cut
Frequently Asked Questions
I love making these muffins with fresh, seasonal strawberries because of their vibrant flavor and juicy, yet firm texture. But if you have frozen strawberries, go ahead and use them instead! Just remember to thaw the frozen berries and dry them well with paper towels before adding them to the batter.
Yes. Instead of oil/butter, make strawberry muffins with an equal amount of unsweetened applesauce or plain vegan yogurt. There is no substitute for crumbled butter, so it’s best to omit it altogether.
Baked strawberry muffins will stay fresh and moist for about 3 days if kept in a sealed container on the kitchen counter. To enjoy them throughout the week, store in the fridge.
Yes, these muffins freeze very well! To freeze, place the baked muffins in an airtight container and freeze for up to 3 months. Let them thaw at room temperature before serving.
Want more easy vegan muffins?
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Preheat your oven to 375 degrees F and line a standard muffin pan with paper liners. Spray lightly with oil.
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In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, cornstarch, and salt.
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Pour in the melted vegan butter, soy milk and vanilla. Stir with a large spoon until just combined, but don’t overmix or your muffins will be dense.
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Gently fold in the strawberries.
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Using a small measuring cup or ice cream scoop, transfer batter to prepared liners and fill 3/4 way.
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Mix the pieces together.
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Sprinkle the crumbs over the top of the muffin batter.
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Bake for 20-25 minutes, until the top is lightly golden brown and a toothpick inserted comes out clean. Let them cool in the pan for at least 5 minutes, then transfer to a cooling rack.
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Store the muffins in an airtight container at room temperature for about 3 days or in the refrigerator for up to 1 week. They also freeze well.
- You can use gluten free all purpose flour or whole wheat pastry flour or even spelled flour.
- You can use coconut oil in toppings and any neutral oil in muffins. Without oil, skip the crumb topping and sub applesauce or vegan yogurt for oil/butter.
Worship: 112 muffins | Calories: 303kcal | Sugars: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 4g | Trans fats: 0.1g | Sodium: 197mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 574IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 1mg