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My Darling Vegan
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
Stack of muffins with a bite out of it
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
  • 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
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.