Vegan Strawberry Muffins
These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.
As Oregonians it’s important to us that you know certain things about Oregon.
For starters, we want to make sure you know that Oregon is the best place to live in the country. Mountains and oceans, right?! We also find it important to tell you we have wineries that compete with California’s, this is just one of two places in the world that hazelnuts grow, and the pot growing in my neighbor’s backyard is totally legal. We brew our own beer and have a Kombucha starter for you if you would like to start making your own. And while we’re on the topic of DIY, did you know that the greens from this salad I’m eating grew from my very own garden?
And of course, every year we head over to the local berry farms and pick our very own strawberries which, of course, are the best in the world.
Chances are, if you’ve ever met an Oregonian (or you’ve been reading my blog for 2 minutes) you already know those things because we’ve told you.
Don’t hold it against us; we can’t help ourselves.
(I have to make fun of myself a bit now and again, and my fellow Oregonians (#sorrynotsorry); it’s gotta be done.) And since I obviously had a flat of hand-picked local strawberries filling up my refrigerator a few weeks back, I had to find something very special for them.
Vegan Strawberry Muffins, of course!
If you liked my blueberry muffin recipe, you’ll love this one. Being that it’s a fan favorite that I had to find a way to bring it back with this seasonal twist.
Enjoy these vegan strawberry muffins!
These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack.
Cuisine: American
Keyword: Vegan Strawberry Muffins
Servings: 12 muffins
Calories: 160 kcal
Author: Sarah McMinn
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 - 1 1/2 cups fresh strawberries sliced thin
- Preheat the oven to 375F. Spray a muffin tin with cooking oil and set aside.
- In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
- In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
- Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Fold in the strawberries.
- Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
- Remove from heat and allow muffins to cool before removing from pan.
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Hi, I’m Sarah. I’m a 12-year (and counting) vegan, professionally trained photographer, former pastry chef, author of the 
Trisha says
May 8, 2019 at 5:34 AMThe strawberry muffins tasted delicious! Great recipe! The only change I made was substituting unsweetened applesauce for the oil in the recipe.
Nicole says
April 9, 2019 at 7:46 AMDo you think I could use frozen sliced strawberries?
Sarah says
April 10, 2019 at 9:12 AMSure. The color will bleed into the muffins a little but it will still taste great!
Kate Black says
March 29, 2019 at 3:39 PMI made these muffins yesterday and love them! Thanks for sharing .
Brandy says
January 25, 2019 at 10:20 PMThese muffins are so moist and delicious. Perfect amount of everything!!!
Lindsey says
August 28, 2018 at 7:51 PMThanks for a great recipe! I’m new to vegan baking and love a recipe that uses ingredients I typically have on hand. I substituted the soy milk for coconut-almond milk (what was in the fridge), added about 1/8 tsp of nutmeg, and sprinkled raw sugar on top. They came out so sunny and delightful. Looking forward to trying other recipes from your blog. Thanks!
Brytanny Howard says
July 30, 2018 at 7:25 PMDid anyone try this gluten free ? Maybe using Bob red mills one to One flour ? This recipe looks fantastic but I’m gluten free!!
Sarah says
August 1, 2018 at 7:47 AMI think Bob’s Red Mill one-to-one would work. That is typically what I use when I do gluten-free baking.
Becky C. says
July 28, 2018 at 3:24 PMGreat recipe! I had an over abundance of strawberries so wanted to try this recipe. I used olive oil and substituted a combination of almond milk and cashew milk (it’s what I had on hand). I couldn’t help myself, added sliced bananas and chopped walnuts too! My husband ate two before they cooled off! Will definitely make these again.
Sarah says
July 29, 2018 at 9:45 AMSounds delicious. Thanks for sharing!
Pam says
July 24, 2018 at 3:43 PMHi, do you know the cook time for mini muffins.
Sarah says
July 25, 2018 at 6:45 AMI would start with 12 minutes and check them after that.
Frances says
June 16, 2018 at 11:46 AMCan you freeze these muffins?
Sarah says
June 20, 2018 at 6:45 AMYeah, that would be fine.
Saher says
June 11, 2018 at 1:28 AMI just made these muffins and they are fantastic! Soft, moist and deliciously zingy thanks to the lemon zest. I used coconut oil and coconut sugar in the same quantity as stated in the recipe and I will definitely be making these again!
Thank you for this recipe, I will be checking out the others on your site 🙂
Sarah says
June 15, 2018 at 7:31 AMI’m so glad you enjoyed them. Thanks for your review!
Channing says
May 25, 2018 at 8:36 PMHow long do you let the milk out to curdle?
Sarah says
May 30, 2018 at 8:25 PMJust about 5-10 minutes
Jackie says
May 16, 2018 at 8:36 AMThis recipe is absolutely fantastic! Muffins were perfect and moist. Will indeed use this recipe from now on. Thanks for sharing!!
Sarah says
May 21, 2018 at 7:23 AMSo glad you liked them. Thanks for sharing!
Frank says
May 10, 2018 at 6:20 AMBeautiful recipe! I will try this recipe over the weekend and spoil my family… Thank you.
Gemma says
April 29, 2018 at 12:37 PMI made these strawberry muffins with lemon zest they are delicious and easy to make. 25 minutes to cook and they came out perfect. Thank you for sharing!
Sarah says
May 1, 2018 at 7:42 AMGlad they were a hit. Thanks for sharing!
Stacye says
March 18, 2018 at 5:32 AMCan you smash the strawberries before adding to receipe?
Sarah says
March 18, 2018 at 7:43 AMI would recommend keeping them in pieces for texture and flavor but if you try it, let us know how that goes!
Mary Ellen says
February 15, 2018 at 8:13 AMHow many muffins does this recipe make?
Sarah says
February 18, 2018 at 11:24 AMA dozen
Elizabeth says
February 3, 2018 at 11:04 PMSo good! I added some coconut shreds. Thanks for posting!
Shauna says
January 20, 2018 at 10:23 AMThese were delicious!! I used coconut milk and I also subbed in gluten free AP flour. The flavor was amazing!! The texture of mine were a little “off” from a normal muffin simply because of the GF flour, but I’m going to remake these and experiment with different flours until I find one I like. My daughter loves them as well (she’s 11)…this recipe is definitely a keeper in our house!! 🙂
Sarah says
January 21, 2018 at 11:54 AMSo glad they were a hit!
Newvegan says
September 30, 2017 at 8:25 AMDo you have to use the zest of an entire lemon?
Sarah says
October 2, 2017 at 8:13 PMI do, but you don’t have to if you’d like less lemon flavor.
Kaley says
September 24, 2017 at 10:06 AMI used coconut milk and coconut oil and they turned out great! This recipe is a keeper. Thank you!
Seclusive Nature says
September 6, 2017 at 1:36 PMI used coconut oil instead & these turned out perfect. Thanks so much for sharing it!
Maggie says
August 21, 2017 at 5:14 PMCan you use olive oil? I think I have all the ingredients if I could use olive oil.
Sarah says
August 22, 2017 at 10:30 AMYeah, it might have a VERY slight taste but unless you’re sensitive to the taste of it, that shouldn’t be a problem.
Sheetal says
August 16, 2017 at 9:02 AMI used Whole wheat flour and used orange zest. They were moist and so delicious!! Thanks for the recipe.
Mommablidd says
July 13, 2017 at 2:46 PMMy family and I are newly dairy free and vegetarian. So this is all new to me! I just made this recipe and they seemed to take much longer than the 20-25 min. I quit timing it, but believe it was around 40-45 min. They still turned out delicious, but I was just wanting to see if you may know of something I did wrong. I used everything exactly as stated. Could I have not ler the milk curdle long enough or over mixed?
Sarah says
July 14, 2017 at 2:11 PMThat’s strange. Did you use bigger muffin tins? Does your oven tend to run at a lower temperature? Those are the only things I can think of that would have affected the baking time.
Constance says
June 18, 2017 at 6:39 PMShould it be unsweetened soy milk?
Sarah says
June 19, 2017 at 6:56 AMI used plain (which is a little sweetened) but sweetened/unsweetened won’t make much of a difference
Renee Coles says
June 15, 2017 at 9:59 PMThese were delicious!
Amy says
June 14, 2017 at 7:56 AMThese muffins turn out just like your picture and are very tasty!!
Amy says
June 14, 2017 at 7:59 AMI substituted soy for almond original milk too
Veg says
June 24, 2017 at 10:51 AMDo you mean you substituted ALMOND milk for the SOY? How did it come out? Thanks!
jess says
March 16, 2017 at 11:10 PMCan you use frozen strawberries?
Sarah says
March 17, 2017 at 12:23 PMSure! The red of the frozen strawberries may bleed into the batter a bit so the batter will have a pinkish tint, but the taste will be the same.
Kortney says
March 14, 2017 at 12:01 PMCould you use something besides canola oil?
Sarah says
March 15, 2017 at 7:49 AMSure, you could try melted coconut oil.
Shalee says
March 13, 2017 at 1:54 AMCan you use a different sugar, such as coconut sugar?
Sarah says
March 13, 2017 at 9:09 AMSure. I’ve never tried with with coconut sugar and while it will affect the taste and flavor a bit, I think it would be fine. If you do it, let us know how it turns out!
Rosie says
March 15, 2018 at 12:46 AMHi how many calories are they per muffin ? Could I use fairy cake cases (they’re slightly smaller) xx
Genny says
February 27, 2017 at 4:38 PMThese look yummy!! Do you think it would work with almond milk instead of soy?
Sarah says
February 28, 2017 at 10:23 AMSoy milk is preferable because it curdles and thickens (like buttermilk) with the vinegar but almond milk would work fine.
sara says
July 4, 2017 at 5:46 AMI used almond milk and it curdled and the muffins taste amazing. Thank you!!
Sarah says
July 5, 2017 at 8:05 AMThat’s great! Thanks for sharing.
Amanda says
October 24, 2018 at 11:43 PMWhat does it mean to fold in strawberries….? I made it and it got burnt !
Sarah says
October 26, 2018 at 11:16 AMThe strawberries got burnt or the entire muffin? Folding in strawberries just means gently mixing them in with a wooden spoon in a circular method. Here is a short video that helps explain it: https://www.youtube.com/watch?v=vP4vbktd-PM
D. Sherman says
June 22, 2016 at 8:13 AMThese look wonderful. Can’t wait to try them this weekend. Thank you for the recipe!
Rebecca @ Strength and Sunshine says
June 22, 2016 at 5:16 AMThese are lovely, my friend! Nice and simple ad letting the glorious strawberries shine!
Little Vegan Bear says
June 22, 2016 at 3:32 AMThese look lovely!