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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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people
Calories 226kcal

Equipment

  • 1 12-Slot Standard Muffin Tin
  • 2 Mixing Bowls
  • Whisk
  • Spatula
  • Muffin Liners

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

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