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    Home » All Recipes

    Vegan Strawberry Muffins

    April 28, 2022 By Melissa Huggins / 11 Comments

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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
    • How to make Vegan Strawberry Muffins
    • Vegan Strawberry Muffins Success Tips
    • Muffin Storing Tips
    • Recipe FAQs
    • More vegan muffin recipes to try
    • Vegan Strawberry Muffins

    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

    • Lemon Blueberry Muffins
    • Vegan Chocolate Chip Muffins
    • Vegan Pumpkin Muffins
    • Vegan Lemon Poppy Seed Muffins

    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! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Print Recipe Pin Recipe Rate this Recipe
    5 from 9 votes

    Vegan Strawberry Muffins

    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!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast, Dessert
    Cuisine: American
    Servings: 12 people
    Calories: 226kcal
    Author: Melissa Huggins

    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
    Prevent your screen from going dark

    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 about 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.
    • Now add the wet ingredients into 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.

    Nutrition

    Serving: 1muffin | Calories: 226kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 98mg | Sugar: 14g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Lorri

      October 08, 2022 at 2:32 pm

      5 stars
      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?

      Reply
      • Melissa Huggins

        October 11, 2022 at 9:31 am

        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. 🙂

        Reply
        • Lorri

          October 12, 2022 at 8:18 pm

          5 stars
          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.

    2. karly

      July 29, 2022 at 1:19 pm

      5 stars
      Just made them and they turned out perfect! So soft and fresh. Thank you 🙂

      Reply
      • Melissa Huggins

        August 02, 2022 at 11:42 am

        You are welcome, Karly. I am so pleased that you are happy with these muffins. 🙂

        Reply
    3. Theresa

      July 29, 2022 at 1:08 pm

      5 stars
      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. 😀

      Reply
      • Melissa Huggins

        August 02, 2022 at 11:39 am

        I am glad you think so, Theresa! Thanks for the great feedback. 🙂

        Reply
    4. Shari

      May 03, 2022 at 8:29 am

      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!

      Reply
      • Melissa Huggins

        May 03, 2022 at 8:54 am

        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!

        Reply
    5. Angel Rafter

      May 01, 2022 at 5:09 pm

      5 stars
      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 ☺️

      Reply
      • Melissa Huggins

        May 03, 2022 at 8:58 am

        Hi Angel, thanks for the 5 stars! We love this recipe too. 🙂

        Reply

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