Vegan Strawberry Muffins

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a stack of vegan strawberry muffins with a lovely golden fluffy crumb filled with juicy pieces of baked strawberries

4.68 from 28 votes

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www.theconsciousplantkitchen.com

These easy vegan strawberry muffins are moist, and ultra fluffy with delicious vanilla crumbs filled with juicy pieces of fresh strawberries.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-strawberry-muffins/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: muffins

Calories: 175.6kcal

Author: Carine Claudepierre

Ingredients

Vegan buttermilk

1 cup Almond Milk unsweetened or plant milk of your choice
1 tablespoon Apple Cider Vinegar or lemon juice
⅓ cup Dairy-Free Butter (Unsalted) melted or low flavor oil of your choice like canola oil
1 teaspoon Vanilla
¾ cup Sugar
2 cups All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt
1 ¼ cup Strawberries diced, fresh (if frozen, thaw and remove juice)
¼ teaspoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 180°C (350°F). Line a 12-muffin-hole with muffin paper cups and lightly grease the holes with cooking oil spray. Set aside.
In a medium-size bowl, prepare the vegan buttermilk. Whisk plant-based milk with apple cider vinegar. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
In another large mixing bowl, whisk sugar, melted, cooled vegan butter, vanilla extract, and vegan buttermilk.
Whisk in the dry ingredients to the liquid ingredients, until just incorporated, don't overmix,
Finely chopp fresh strawberries, place in a separate bowl and stir with cornstarch to evenly coat.
Use a silicone spatula to stir the coated diced fresh strawberries into the muffin batter.
Fill muffin cups up to 3/4 their level with the vegan muffin batter. If you like, press in a few extra pieces of diced strawberries on the top.
Bake 25-35 minutes or until top is golden brown and, a toothpick inserted in the center of one muffin comes out clean.
Remove from the oven and cool 5 minutes in the pan, then transfer on a cooling rack.
Cool completely before eating. It takes about 3 hours to get the perfect texture, be patient.

Equipment

Notes

Gluten-free: I didn't try this option, but I guess you can use the same amount of all-purpose gluten-free flour blend containing xanthan gum.

Nut-free: use nut-free milk like oat milk or coconut milk

Oil-free - I didn't try replacing the oil, but I am positive that the same amount of unsweetened applesauce or mashed banana works. The texture will probably end up less fluffy.

Frozen strawberries

If you use frozen strawberries, defrost them first and don't add the strawberry juice to the batter, or it will thin the batter too much. Keep strawberry juice for a smoothie or flavor water.

How to store vegan strawberry muffins

Store the muffins in a muffins box or airtight box for up to 4 days in the pantry.

Freeze the muffins in an airtight box or zip-lock bag. Make sure you remove the muffin paper cup before freezing. Defrost the day before.

Nutrition