Vegan Strawberry Muffins

Ingredients & Substitutions

• 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.

Recommended Equipment

For all my muffin recipes, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and a muffin baking pan. I also recommend using an ice cream scoop to evenly and cleanly scoop your batter. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Strawberry Muffins

Serving and Storing

Serve these muffins immediately. They come out of the oven warm, buttery, and hard to resist!

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.

Frequently Asked Questions

Can I use something other than soy milk?

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.

Can I use frozen berries?

Yes! However, frozen berries contain extra water and will bleed into your batter. If you don’t have access to fresh berries, follow these steps when using frozen berries:

1. Place the strawberries in a colander and run them under room temperature water, breaking the berries up with your fingers. This will allow the excess juices to run out of the berries so they don’t bleed into your batter.
2. Let the strawberries sit in the colander for at least 30 minutes so all the water has drained from them. If they are still wet, they will add liquid to your batter, altering the texture of these muffins.
3. Gently pat the berries dry with a paper towel before adding them to your batter.

Following these steps, you’ll get a result as similar to fresh berries as possible.

Can I omit the oil?

Sure. If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio.

Can this muffin batter be made in advance?

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.

Can I make this recipe gluten-free?

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

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. Made with a hint of lemon to take these muffins to the next level.

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

4.97 from 27 votes

Print

Course: Breakfast, bread
Cuisine: American
Keyword: Vegan Strawberry Muffins
Servings: 12 muffins
Calories: 160 kcal
Author: Sarah McMinn

Ingredients

• 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

US Customary - Metric

Instructions

1. Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

3. 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.

4. 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.

5. Remove from the oven and allow muffins to cool before removing from pan.

Nutrition Facts

Vegan Strawberry Muffins

Amount Per Serving

Calories 160 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 131mg6%

Potassium 135mg4%

Carbohydrates 25g8%

Sugar 8g9%

Protein 2g4%

Vitamin A 80IU2%

Vitamin C 1.5mg2%

Calcium 68mg7%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

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.

Recipe Tips

1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
2. 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.
3. 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.