Vegan Strawberry Muffins
Wake up to something special. These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack. A hint of lemon takes these muffins to the next level.
It’s strawberry season! Do you know what that means?
Strawberry recipes are coming your way! You see, the thing is, Oregon has the BEST strawberries in the world. Every year, when the strawberry season hits, I simply cannot help myself.
What are some of my favorite strawberry recipes?
I’m glad you asked.
Well, there’s Vegan Strawberry Ice Cream, Strawberry Shortcakes, and, one of my go-to breakfasts, Strawberry and Cream Overnight Oats. But that’s just the tip of the iceberg.
This year, I’m kicking off the strawberry season with a fan favorite: Vegan Strawberry Muffins.
Recipe Video
Ingredients & Substitutions
I love this recipe and I think you will too! These vegan muffins are moist, rich, and bursting with strawberries and lemon zest in every bite. They are the perfect morning pastry or a midday snack.
Here is everything you need.
- Non-Dairy Milk – I recommend soy milk because it curdles the best. Almond milk will often curdle but not as well. This may affect the overall texture of the muffin.
- Apple Cider Vinegar – This is my vinegar of choice when making vegan buttermilk (vinegar + soymilk) but white vinegar, white wine vinegar, and lemon juice are great alternatives.
- All-Purpose Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour.
- Baking Powder & Soda
- Salt
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Oil – This recipe calls for canola oil because it creates the best texture without added flavor. If you want to avoid hydrogenated oils, try avocado or melted coconut oil. Olive oil also works but adds a slightly savory flavor. If you want to eliminate the oil altogether, swap it out for the same amount of applesauce.
- Vanilla Extract
- Fresh Lemon – If you don’t like lemon, this can be omitted.
- Fresh Strawberries – If you don’t have fresh strawberries, check out how to use replace them with frozen berries.
Step-by-Step Instructions
Step One – Combine the Ingredients
To start, we must first make our “buttermilk”. To do this, mix together soymilk with 1 teaspoon of apple cider vinegar and set it aside for 5 minutes to curdle. Once it’s curdled, whisk in the sugar, oil, vanilla extract, and lemon zest.
In a small bowl whisk together the dry ingredients. That’s the flour, baking powder, baking soda, and salt. Whisk until it’s well combined and set aside. Add the wet ingredients to the dry and mix until all the flour is evenly hydrated.
Step Two – Fold in the Berries
Once the batter is made, we want to gently fold in the strawberries. The goal with folding is to get the strawberries fully incorporated into the batter without overmixing the batter or breaking apart the berries. To do this, use a wooden spoon or plastic spatula and fold the batter from bottom to top in a “C” shape.
Step Three – Bake the Muffins
Scoop your batter into a greased muffin tin. I find that using an ice cream scoop is the cleanest and easiest way to get the batter into the muffin molds. Additionally, with an ice cream scoop, you can ensure the muffins are equally sized.
Fill each muffin mold about 3/4 of the way full and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean.
Remove the strawberry muffins from the oven and let them cool in the muffin tin for 10 minutes before flipping out to a wire cooling rack to cool completely.
Serving and Storing
Serving – Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist!
Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Tips and Tricks
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- Do not overmix your batter. Overmixing allows the gluten to develop and too much gluten will give you gummy and dense muffins.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Fill muffin tins about 3/4 of the way full. Any fuller than that and they will overflow.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Frequently Asked Questions
Yes. While I choose soy milk because it curdles so well, many people have had success with almond milk, oat milk, and cashew milk as well.
If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.
Yes! If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours.
To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
For sure! For gluten-free muffins, I recommend using a 1:1 baking blend.
More Vegan Muffins Recipes
- Blueberry Muffins
- Lemon Poppy Seed Muffins
- Banana Nut Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Muffins
Wake up to something special. These vegan strawberry muffins are perfectly tender and moist for a fresh and seasonal breakfast pastry or daytime snack. Made with a hint of lemon to take these muffins to the next level.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
- 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 heaping cup fresh strawberries sliced thin
Preheat the oven to 375F. Spray a muffin tin with cooking spray 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. In a separate bowl, 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. Gently fold in the strawberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-22 minutes until a knife inserted in the middle comes out clean.
Remove from the oven and allow muffins to cool before removing from pan.
Recipe Video
Serving and Storing – Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours.
Make in Advance – If you want to make this muffin batter in advance, store the batter in an airtight container in the refrigerator for up to 48 hours. To bake the muffins, preheat the oven and bake according to the instructions. However, these muffins may take a few minutes longer to bake since the batter will be chilled. The muffins will also be slightly denser as the baking soda begins to activate once it’s mixed into the batter, causing it to be slightly less potent.
Recipe Tips
- The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
- If you are using frozen berries, thaw the berries in a colander by running them under room temperature water. Let the berries sit for 30 minutes for any excess water and juice to run off them. Pat them dry with a paper towel before adding them to your batter.
- Make sure to let the muffins sit in the muffin tin for 10 minutes before flipping them out to a wire cooling rack. Otherwise, the muffins may fall apart.
Variations – For a healthier oil option, use either avocado oil or melted coconut oil.
Carli says
I used ‘oat yeah’ unseeetened oat milk but otherwise followed this recipe exactly. These are so delicious and bright tasting! This recipe is going on the favorites list at my house for sure!
Chelsea says
Amazing!! I cooked these just as directed with 1/2 tsp of lemon juice instead of the lemon vest because I didn’t have lemons on hand. They turned out beautifully!! Also these taste so good that my husband (who is neither vegan or dairy free at all) absolutely loved them. He raved about them saying that he wants me to make them again for his birthday instead of cake or cupcakes. This will be a new staple in our household from now on. Thank you for a delicious recipe!! 🙂
Sierra says
These were so delicious and fluffy! I used gf flour, coconut oil, and oat milk and they still came out so yummy:))
Diem Ly Tran says
Yummy~ This is my to go recipe for strawberry muffins. What I was concerned about was that when you bake with strawberry, a lot of water will come out. So, I decided to create a strawberry puree, then fold it to the batter. It tastes just as good as with strawberry chunks!
Jen says
Wow, these turned out so delicious! I am not typically one to leave comments once I make something but felt compelled to- they were THAT good! I used Bob’s Red Mill 1:1 gluten free baking flour, used canned coconut milk in place of soy milk, 1/2 cup coconut sugar and 2 tbs. agave syrup, avocado oil, no lemon zest and baked a bit longer probably around 27 minutes or so. They were very moist, perfectly sweet, and my 4 year old who said she wasn’t going to eat any loved them. Also used cupcake liners instead of greasing the pan and they came out perfectly without sticking to the paper. Will definitely make again!
Jessica s says
My mixture was a little doughy ? Was it because I forget to add the extra oil and sugar ? My mum tried to fix it by making oil and sugar in bowl and then added bits of the mixture to that to combine it x
Aimee B. says
These are quite lovely! I used melted vegan butter and lemon extract, and chopped my berries into small bits. Oh, and I added in some mini chocolate chips because who doesn’t love chocolate + strawberries? These came out light and delicious. They are a definite keeper for sure. 🙂
Jo says
OK, these delicious muffins go entirely too fast so my question is if I bake two large muffin pans with 6 tins each at the same time do I need to make any adjustments in time or temperature? Or would you advise not doing that?
Jo says
First time I made these they turned out great, we could not stop eating them! I am switching to large muffin tins, do I need to adjust the oven temperature what time?
Sarah McMinn says
Not the temperature, but you will need to make them longer. I would add 5 minutes and check for doneness.
J and E says
We made these and they turned out sooooo good thank you!!! We also used rasberrys, and we frogot to cut the strawberrys but all turned out ok!!
Dan Hanley says
We just bought some delish strawberries on the way back from the beach so I went online and found this recipe. So easy! And they are delicious! I am so happy! Thank you!