These vegan strawberry muffins are soft, fluffy, filled with sweet summer strawberries and come with a buttery brown sugar frosting. They are absolutely perfect for a sweet breakfast or a snack with a cup of tea!
You can’t beat summer when it comes to making cupcakes!
I generally reserve most of my baking projects for the colder months, because who wants to turn on the oven when it’s a billion million degrees outside? But the muffins are worth it, because summer gives you plenty of delicious muffin filling options. I don’t care how hot it is outside, nothing will stop me from baking my vegan blueberry, zucchini, corn, or blackberry muffins.
This year, however, I have a new favorite. These vegan strawberry muffins are absolutely amazing! Big chunks of strawberries add delicious bursts of fruity sweetness to these delicious streusel muffins.
Fresh summer strawberries are VERY JUICY, and they release a lot of their sweet juices as they bake, making for a moister, more tender muffin.
The result is absolutely delicious and your house will smell absolutely divine as they bake.
Jump to:
Ingredients you will need
- flour The recipe calls for all-purpose flour, also known as plain white flour. If you wish, you can substitute wholemeal pastry flour or spelled flour. I can’t promise results with any other strain.
- Brown sugar. Use organic sugar to keep the recipe vegan. Conventional sugar can be processed with animal bone charcoal.
- cinnamon
- Vegan butter It is often sold close to regular butter in the supermarket. Melt, Miyoko’s, and Earth Balance are some popular brands to look out for.
- sugar This, like the brown sugar, must be organic to keep the recipe vegan.
- Copper powder
- Bicarbonate of sodium.
- Sal.
- Non-dairy milk. You can use almond milk, soy milk, cashew milk, or oat milk, just to name a few! The one variety I would avoid is canned coconut milk, which could affect the texture of your muffins due to its high fat content.
- vegetable oil Use your favorite cooking oil here. Melted coconut oil, corn oil, and canola oil will work well.
- Lemon juice
- Vanilla extract.
- Fresh strawberries Fresh strawberries are available year-round, but may not be as sweet during the colder months. You can substitute frozen berries when fresh ones are not available. They will have to be cut according to the recipe, which can be done before they are frozen or after they have been thawed slightly so they can be cut.
How are they made?
The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!
Start by mixing the streusel topping. Mix together the flour, brown sugar, cinnamon and some softened vegan butter. Place the mixture in the refrigerator to chill while you make the muffin batter.
Prepare the strawberries so they are ready when you need to add them to the muffin batter. Wash and dry them, peel them and cut them into ½ inch pieces.
Tip: This recipe is a great way to use strawberries a little past their prime. You don’t want to use rotten or moldy berries, but if they’re just starting to fade, go for it!
Mix the dry ingredients for the dough: flour, sugar, baking powder, baking soda, salt and cinnamon.
In a small bowl, whisk together the dry ingredients: dairy-free milk, oil, lemon juice, and vanilla.
Tip: All of your wet ingredients should be at room temperature when you use them. This applies to all baked goods, unless the recipe specifies otherwise.
Pour the wet ingredients into the bowl with your dry ingredients and stir until just combined. Do not over mix the batter.
gently Fold in the chopped strawberries, being careful not to disturb the batter too much when you do this.
Divide the batter between the paper-lined cups of a muffin tin, then sprinkle each muffin with the streusel topping.
Place the cupcakes in the oven to bake. You’ll start them at 425°F and then lower the temperature to 350°F after 8 minutes, so stay close to the oven.
Your muffins are done when the tops are lightly browned and domed. You can test them by inserting a toothpick into the center of one. If it comes out clean, they’re done!
Place the muffin tins on a wire rack and let them cool partially before removing and transferring them directly to a wire rack to finish cooling. If you wish, you can enjoy one while they are still warm; it might be a little more crispy!
Leftovers and storage
Because these vegan strawberry muffins are so moist, I don’t recommend leaving them at room temperature for more than 24 hours. After that, you can keep them in the fridge for another 3 or 4 days, or in the freezer for up to 3 months. However you choose to store them, make sure they are in an airtight container.
More vegan strawberry sweets
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Vegan Strawberry Muffins with Streusel Topping
These vegan strawberry muffins are soft, fluffy, filled with sweet summer strawberries and come with a buttery brown sugar frosting. They are absolutely perfect for a sweet breakfast or a snack with a cup of tea!
Ingredients
For the Streusel topping
-
¼
cup
all-purpose flour -
2
spoonfuls
organic brown sugar -
¼
teaspoon
ground cinnamon -
2
spoonfuls
vegan butter,
softened but not completely melted
For the muffins
-
2
cups
all-purpose flour -
⅔
cup
organic granulated sugar -
2
teaspoons
baking powder -
½
teaspoon
baking soda -
½
teaspoon
salt -
½
teaspoon
ground cinnamon -
14
spoonfuls
unflavored and sugar-free non-dairy milk
(¾ cup plus 2 tablespoons) -
⅓
cup
vegetable oil -
1
spoon
lemon juice -
2
teaspoons
vanilla extract -
2
cups
diced (½ inch) fresh strawberries.
(Note 1)
Instructions
-
Preheat oven to 425°F and line a 12-cup muffin tin with parchment paper.
-
Stir the streusel ingredients in a small bowl. Place the bowl in the fridge to chill while you make the dough.
-
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
-
In a small container such as a liquid measuring cup, stir together the milk, oil, lemon juice and vanilla.
-
Pour the milk mixture into the bowl with the flour mixture. Stir until the batter is completely mixed, being careful not to overmix.
-
Stir in the strawberries.
-
Divide the batter between the cupcake cups, then drizzle each cupcake with some of the streusel topping.
-
Place the cupcakes in the oven to bake and set the timer for 8 minutes. After 8 minutes, lower the oven temperature to 350°F and bake the muffins for an additional 14 to 16 minutes (22 to 24 minutes total), until the tops are lightly browned and a toothpick inserted into the center comes out clean. a muffin clean
-
Place the muffin pan on a wire rack and let cool in the pan until warm.
Recipe notes
- Buy a pound/pint of fresh strawberries and you’ll have more than enough. This will give you room to get rid of bad berries.
nutritional data
Vegan Strawberry Muffins with Streusel Topping
Quantity per serving (1 cupcake)
calories 216
Calories from fat 76
% Daily Value*
fat 8.4 g13%
Saturated fats 1.8 g9%
sodium 183 mg8%
potassium 153 mg4%
Carbohydrates 33 g11%
Fiber 1.3 g5%
Sugar 13.9 g15%
protein 2.7 g5%
calcium 79 mg8%
iron 1 mg6%
* Percent Daily Values are based on a 2000 calorie diet.