Vegan Strawberry Muffins

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These Vegan Strawberry Muffins have the perfect combination of fresh strawberries with subtle notes of fresh lemon zest. They are loaded with flavor and have an irresistible crumb. Everyone will love them!

Two fully baked vegan strawberry muffins on a white plate.

It took me many batches to get these Vegan Strawberry Muffins right and I must say, they are the best I've ever had! They are perfectly sweet and tender with beautiful domed tops.

You can enjoy them for a quick breakfast, dessert, or a fun snack. They pair nicely with a cup of tea or a cold glass of cashew milk.

The flavor is incredible and they are also really easy to make. Plus, the ingredients are simple and easy to find.

Table of Contents

Ingredients, Notes, and Substitutions

Before you scroll to the full recipe below, here are some quick notes about the ingredients and substitution ideas:

Ingredient to make the strawberry muffins on a table top.

Strawberries - I've only tried this recipe with fresh strawberries, so I'm not sure of the outcome if frozen berries are used.
Soy Milk - yields a consistency that is very similar to dairy buttermilk when an acid is added. However, you can use any non-dairy milk. It won't thicken or curdle the same, but it's ok and the recipe still works.
Lemon Juice and Lemon Zest - it helps curdle the soy milk and enhances the flavor of the strawberries. If you don't have lemon, you can skip the zest and replace the juice with 1 tablespoon of apple cider vinegar. The muffins will still taste amazing!
All-Purpose Flour - I haven't tried this with gluten-free flour yet, but I'd imagine a 1.1 GF all-purpose would work nicely.
Canola Oil - Any other neutral-tasting oil like sunflower seed or avocado oil will work, too. You can use coconut oil, but make sure it's measured in its liquid state. Also, it's imperative that all the ingredients are room temp or the oil will solidify when mixing.
Apple Sauce - makes the muffins tender and light. You can also use non-dairy coconut yogurt.
Cane Sugar - brown sugar works nicely here too. Just note that the muffins will turn out slightly darker.
Baking Soda, Baking Powder, and Salt
Vanilla Extract

How to make Vegan Strawberry Muffins

This recipe is pretty straightforward. Here are step-by-step photos to show you how easy it is:

Four process photos showing how to make the muffin batter.

Whisk the soy milk and lemon together in a medium mixing bowl and let it sit for 3-5 minutes to thicken and curdle.
Add the oil, applesauce, vanilla extract, lemon zest, and sugar to the buttermilk. Whisk to combine.
To a large bowl, add the flour, baking powder, baking soda, and sea salt. Whisk to combine well.
Add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold and stir the batter until almost combined.

Three process photos showing wet batter in bowl, batter in muffin tins, and fully baked muffins in tin.

Fold in 1 cup of diced strawberries until just combined.
Divide batter evenly into 12 slots about ¾ full (an ice cream scoop works great for this). Top with remaining strawberries.
Bake the muffins at 425 F. for 5 minutes then without opening the oven door, reduce the heat to 350 F. Bake another 16-20 minutes until the tops are set and a toothpick inserted comes out free of wet batter.

Vegan Strawberry Muffins Success Tips

It's important to follow the recipe carefully and measure the ingredients accurately for successful results. Here are some tips to help you along:

Make sure to zest the lemon before juicing. If you've never zested a lemon before, here's a quick tutorial on how to zest a lemon.
Don’t scoop the flour with a measuring cup directly from the container. Instead, aerate the flour first, then scoop it out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
Use room-temperature ingredients for the best results. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
It's important to maintain the right oven temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven

Muffin Storing Tips

These Vegan Strawberry Muffins are best when they are fresh, but you can also store them for later. Here are the best ways to keep them:

Room temperature – these strawberry muffins will stay good at room temp. for 2-3 days in an airtight container. Place a paper towel on the bottom of the container to absorb excess moisture.
Fridge – they can be refrigerated for 3-5 days in an airtight container. Line the bottom with a paper towel to absorb moisture.
Freezer – muffins can be frozen for up to 3 months. Wrap them individually in wax paper and place them in an airtight container or Ziploc. Thaw at room temperature for 15-20 minutes or place in the microwave in 15-second intervals until thawed.

Recipe FAQs

Why are two temperatures used to bake muffins?

Starting the muffins at a high temperature of 425°F for 5 minutes will encourage the batter to puff up and set faster which will create a tall, lightly-crisped, domed top. Switching to a lower temperature of 350°F for the remaining baking time will prevent overcooking and will keep the inside soft and tender.

Can I use different berries?

Yes, this recipe will work with any other type of berry. You can even use mixed berries for a super delicious muffin. Just make sure to keep the ratio the same.

Fully baked vegan strawberry muffins in a muffin tin.

More vegan muffin recipes to try

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!

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