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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!
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.
Ingredients, Notes, and Substitutions
Before you scroll to the full recipe below, here are some quick notes about the ingredients and substitution ideas:
- 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 - You can use any non-dairy milk. It won't thicken or curdle the same, but 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, skip the zest and replace the juice with 1 tablespoon 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, all the ingredients must be 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.
How to make Vegan Strawberry Muffins
This recipe is pretty straightforward. Here are step-by-step photos to show you how easy it is:
- Whisk the soy milk and lemon in a medium mixing bowl and let it sit for 3-5 minutes to 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 to the large bowl of dry ingredients. Using a spatula, fold and stir the batter until almost combined.
- 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.
Storing Tips
Muffins are best when 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 – They 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
Starting at a high temperature of 425°F for 5 minutes will encourage the batter to puff up and set faster creating 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.
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.
Choose a firm, unwaxed lemon with vibrant yellow skin. If it's waxed, scrub it under warm water and pat dry. A microplane is best for this job but you can use the small holes of a box grater. Hold the lemon in one hand and the zester in the other. Glide the lemon gently across the zester in short strokes, rotating as you go. Avoid pressing too hard—just skim the surface to get the flavorful yellow zest without the bitter white pith. Every few swipes, tap the back of the zester against your bowl to release the zest.
More muffin recipes to try
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Recipe
Vegan Strawberry Muffins
Ingredients
- 1 cup soy milk (*see note)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice (*zest lemon before juicing)
- ½ cup canola oil , or any neutral-flavored oil
- ¼ cup applesauce
- ¾ cup cane sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour (*see note)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 ⅓ cups strawberries , diced small
Recommended Equipment
- 1 12-Slot Standard Muffin Tin
- 2 Mixing Bowls
- Whisk
- Spatula
- Muffin Liners
Instructions
- Preheat oven to 425 °F (218 °C). Place 12 muffin liners in a standard muffin pan.
- In a medium mixing bowl, whisk the soy milk and lemon together. Let it sit 3-5 minutes to create vegan buttermilk (it will thicken and curdle slightly).
- Now add the oil, applesauce, vanilla extract, lemon zest, and sugar to the buttermilk. Whisk to combine well. Set aside.
- To a large bowl, add the flour, baking powder, baking soda, and sea salt. Whisk to combine well.
- Add the wet ingredients to the large bowl of dry ingredients. Using a spatula, fold and stir the batter gently until almost combined. Don't overwork it. The batter will be thick and a few small lumps are normal. Now gently 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 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 (a few dry crumbs are fine). Another way to check is to lightly press the top of the muffin with your finger to see if it springs back. If it leaves an indent, it needs to bake a little longer.
- Let muffins cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes.
Notes
- Soy Milk - it yields a consistency that is very similar to dairy buttermilk when an acid is added. If you can't have soy, you can use any non-dairy milk. It won't thicken much, but that's ok and the recipe will still work.
- Measuring Flour - 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.
Lorri
Absolutely delicious!! Keeper recipe!!!
I made them exactly as the recipe is written. My husband says best muffins ever!! Do you think that I could substitute the 1/2 cup oil with additional applesauce making them oil free?
Melissa Huggins
Hi Lorri, I'm so happy they were a hit! Thanks for trying them out. It may work with just applesauce, but I wonder if 3/4 cup will be too much for the batter. I think I would try just 1/2 cup at first and maybe add 1/4 cup of milk. It's definitely an experiment though and I may have to try this myself because now I'm curious. I'd love to hear how they turn out if you modify them. 🙂
Lorri
Thank you so very much for the suggestions, I’ll definitely let you know if this works. I hate messing with such a great recipe but I’ve been listening to the podcasts by The Exam Room with the Physicians Committee and all the plant based doctors and nutritionist are telling us to get oil out of our diets.
Bea
I love the strawberries in these so much! Everyone in our house enjoyed them
Melissa Huggins
Hi Bea, I'm so happy the recipe was a success! Thank you for sharing feedback. 🙂
karly
Just made them and they turned out perfect! So soft and fresh. Thank you 🙂
Melissa Huggins
You are welcome, Karly. I am so pleased that you are happy with these muffins. 🙂
Theresa
These came out better than expected. So moist and fluffy! I’m new to baking and the instructions were so easy to follow. Thank you for a great recipe. 😀
Melissa Huggins
I am glad you think so, Theresa! Thanks for the great feedback. 🙂
Shari
I so appreciate the detail of your recipes! It's best to assume that everyone is a beginner and to go from there. I often forget to zest the lemon before juicing!
I'm going to make these for a 75th birthday this weekend as the birthday lady is a strawberry fan. Thank you!
Melissa Huggins
Hi Shari,
I am glad that you find my recipes easy and detailed enough. 🙂 I hope you and the birthday lady enjoy the muffins and have fun over the weekend!
Angel Rafter
Very good muffins!!! I will definitely make them again! I did a few changes; used self rising flour ( didn’t have any all purpose ) and so didn’t add the baking Powder… added more strawberries and some mini chocolate chips. Very light and absolutely delicious ☺️
Melissa Huggins
Hi Angel, thanks for the 5 stars! We love this recipe too. 🙂