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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Angie says
Delicious muffins. I made an extra half batch because I wanted the muffin tins to be full, but I i didn’t need to. The recipe fills up a 12 muffin tin right up to the top. I didn’t have the zest or vanilla on hand, and used melted butter instead of oil, but they still turned out soft and full of flavour. Definitely A keeper.
Trisha says
The strawberry muffins tasted delicious! Great recipe! The only change I made was substituting unsweetened applesauce for the oil in the recipe.
Nicole says
Do you think I could use frozen sliced strawberries?
Sarah says
Sure. The color will bleed into the muffins a little but it will still taste great!
Kate Black says
I made these muffins yesterday and love them! Thanks for sharing .
Brandy says
These muffins are so moist and delicious. Perfect amount of everything!!!
Lindsey says
Thanks 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
Did 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
I 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
Great 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
Sounds delicious. Thanks for sharing!
Pam says
Hi, do you know the cook time for mini muffins.
Sarah says
I would start with 12 minutes and check them after that.
Frances says
Can you freeze these muffins?
Sarah says
Yeah, that would be fine.
Saher says
I 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
I’m so glad you enjoyed them. Thanks for your review!
Channing says
How long do you let the milk out to curdle?
Sarah says
Just about 5-10 minutes
Jackie says
This recipe is absolutely fantastic! Muffins were perfect and moist. Will indeed use this recipe from now on. Thanks for sharing!!
Sarah says
So glad you liked them. Thanks for sharing!
Frank says
Beautiful recipe! I will try this recipe over the weekend and spoil my family… Thank you.
Gemma says
I 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
Glad they were a hit. Thanks for sharing!
Stacye says
Can you smash the strawberries before adding to receipe?
Sarah says
I would recommend keeping them in pieces for texture and flavor but if you try it, let us know how that goes!
Mary Ellen says
How many muffins does this recipe make?
Sarah says
A dozen
Elizabeth says
So good! I added some coconut shreds. Thanks for posting!
Shauna says
These 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
So glad they were a hit!
Newvegan says
Do you have to use the zest of an entire lemon?
Sarah says
I do, but you don’t have to if you’d like less lemon flavor.
Kaley says
I used coconut milk and coconut oil and they turned out great! This recipe is a keeper. Thank you!
Seclusive Nature says
I used coconut oil instead & these turned out perfect. Thanks so much for sharing it!
Maggie says
Can you use olive oil? I think I have all the ingredients if I could use olive oil.
Sarah says
Yeah, 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
I used Whole wheat flour and used orange zest. They were moist and so delicious!! Thanks for the recipe.
Mommablidd says
My 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
That’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
Should it be unsweetened soy milk?
Sarah says
I used plain (which is a little sweetened) but sweetened/unsweetened won’t make much of a difference
Renee Coles says
These were delicious!
Amy says
These muffins turn out just like your picture and are very tasty!!
Amy says
I substituted soy for almond original milk too
Veg says
Do you mean you substituted ALMOND milk for the SOY? How did it come out? Thanks!
jess says
Can you use frozen strawberries?
Sarah says
Sure! 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
Could you use something besides canola oil?
Sarah says
Sure, you could try melted coconut oil.
Shalee says
Can you use a different sugar, such as coconut sugar?
Sarah says
Sure. 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
Hi how many calories are they per muffin ? Could I use fairy cake cases (they’re slightly smaller) xx
Genny says
These look yummy!! Do you think it would work with almond milk instead of soy?
Sarah says
Soy milk is preferable because it curdles and thickens (like buttermilk) with the vinegar but almond milk would work fine.
sara says
I used almond milk and it curdled and the muffins taste amazing. Thank you!!
Sarah says
That’s great! Thanks for sharing.
Amanda says
What does it mean to fold in strawberries….? I made it and it got burnt !
Sarah says
The 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
These look wonderful. Can’t wait to try them this weekend. Thank you for the recipe!
Rebecca @ Strength and Sunshine says
These are lovely, my friend! Nice and simple ad letting the glorious strawberries shine!
Little Vegan Bear says
These look lovely!