Moist and sweet Vegan Strawberry Muffins with a strawberry compote sauce swirled through out these strawberry muffins. Only 10 simple ingredients.
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Who doesn't love the aroma and taste of fresh sweet succulent strawberries in a muffin. These are a spin off of my super poplar + well loved Amazing Vegan Blueberry Muffins!
For more vegan muffins try my Apple Cider Muffins, Vegan Pumpkin Muffins, Lemon Poppy Seed Muffins, Mini Blueberry Muffins or my Easy Chocolate Chip Muffins.
Why You Will Love This Recipe
- Fresh Strawberries: These strawberry muffins are taken to the next level by adding a fresh strawberry compote swirled into the muffin so you're getting a rich strawberry flavor in each bite!
- 10 Ingredients: Only needing 10 ingredients, you probably have all the ingredients on hand already.
- Moist and Soft: These vegan strawberry muffins are super pillowy soft and moist.
- Vegan: They are also vegan but literally no one would be able to tell!
Below is a list of 10 ingredients you will need to make these vegan strawberry muffins. Be sure to check the recipe card for measurements.
- Fresh Strawberries: Bright red fresh strawberries are sweet, juicy and will bring moisture to these vegan strawberry muffins. You will chop these up into pieces about the size of a nickel.
- Vegan Cane Sugar: Vegan Cane Sugar comes from sugar beets and is considered Vegan but you can also use regular white sugar as well.
- Flour - Unbleached all purpose flour
- Baking Powder: I used two teaspoons baking powder for this recipe, it really helps plump up the top.
- Sea salt: Just a pinch brings out the flavors.
- Non-Dairy Milk: I have used almond milk and oat milk both worked great just be sure you are using unsweetened.
- Apple Cider Vinegar: Mixed in with the non-dairy milk and let sit for a few minutes creates a "buttermilk" affect in the strawberry muffins
- Unsweetened Natural Apple Sauce: Don't use sweetened because that will add too much sugar, we want to control the sweetness ourself.
- Vegan Butter: Measured solid first then melted.
- Vanilla Extract
How to make vegan strawberry muffins:
Prep: Preheat the oven to 375° F, grab a pan. For the compote, add the chopped strawberries and tablespoon sugar into a pan and bring to a simmer, mashing it with a fork until it turns into a soft compote consistency. Set aside and let it cool.
- Mix the milk with the apple cider vinegar and set aside for 5 minutes.
- In a large mixing bowl melt the butter in the microwave.
- Next add the apple sauce, and vanilla to the melted butter.
- Then stir in the milk and apple cider vinegar mixture to the wet ingredients.
- Add the dry ingredients (flour, baking powder, sea salt) to the wet and mix.
- Fold in the strawberry compote mixture.
- Spray muffin tin with non-stick spray and using a measuring cup or ice cream scoop fill each one almost all the way to the top with the muffin batter.
- Bake for 24 minutes until a toothpick inserted comes out clean, let cool completely (at least 20 minutes) before removing then gently using a butter knife to loosen the edges, then continue to let cool another 20 minutes.
Variations
- Add in ¼ to ½ cups chocolate chips
- You could use strawberry jam in place of the strawberry compote, simply mix ¼ cup of your favorite strawberry jam into the batter and gently fold it in.
- You can easily make these as strawberry nut muffins by adding finely chopped walnuts or any other nut of you choosing.
- Make these strawberry mini muffins by using a mini muffins pan and decreasing the cook time.
Expert Tips
- Even if you have left over strawberries do not add more than ¾ of a cup it will make it to soggy.
- Melt the butter in the bowl first and than you can add more wet ingredients and than add the dry ingredients this will save on additional bowls.
- This recipe makes 7 muffins, its very possible you might want to double the recipe.
- Measuring the flour, spoon the flour from container into the measuring cup and level it off with a flat edge. It will help prevent you from ending up with extra flour in the cup. If you scoop the cup into the flour container it will pack it down and you will have extra flour. If you have. food scale certainly use it.
How to store these Strawberry Muffins:
These Vegan Strawberry Muffins need to be stored in a container in the fridge, do not leave them out at room temperature. There is fresh fruit through out the entire muffin, they will go bad if left on the counter for more than a day. They will keep in the fridge for about 2-3 days.
No you do not have to use non-dairy milk and butter, if you don't need to make these muffins vegan you can just use regular milk 1 or 2 percent (not whole milk) and regular salted butter. But if you want them to remain vegan strawberry muffins then yes you do need to use vegan ingredients.
I have not tested it but i'm sure a good gluten free flour would work fine. I like King Arthur 1:1 baking flour the best.
I have not tested this either but I'm sure it would be fine IF you first thaw them out and drain any excess water/ice from them before making the compote.
I have not tried it but most likely it would be fine. I do suspect it might be more dense though because whole wheat flour is heavier.
More Vegan Muffin Recipes
Vegan Strawberry Muffins
Ingredients
strawberry compote:
- 1 tablespoon vegan cane sugar
- ¾ cup chopped strawberries
for the muffins:
- ½ cup non-dairy milk
- ½ teaspoon apple cider vinegar
- ⅓ cup unsweetened natural apple sauce
- ¼ cup vegan butter (measured then melted)
- 1 teaspoon vanilla extract
- 1 ½ cups unbleached all purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon sea salt
- ½ cup vegan cane sugar (plus more for sprinkling on top)
optional:
- extra strawberry slices for topping
- extra sugar for topping
Instructions
- Preheat the oven to 375° F
- Grab a pan. For the compote, add the chopped strawberries and tablespoon sugar into a pan and bring to a simmer, mashing it with a fork until it turns into a soft compote consistency. Set aside and let it cool.
- Mix the milk with the apple cider vinegar and set aside for 5 minutes.
- In a large mixing bowl melt the butter in the microwave.
- Next add the apple sauce, and vanilla to the melted butter.
- Then stir in the milk and apple cider vinegar mixture to the wet ingredients.
- Add the dry ingredients (flour, baking powder, sea salt) to the wet and mix.
- Fold in the strawberry compote mixture.
- Spray muffin tin with non-stick spray and using a measuring cup or ice cream scoop fill each one almost all the way to the top with the muffin batter.
- Bake for 24 minutes until a toothpick inserted comes out clean, let cool completely (at least 20 minutes) before removing then gently using a butter knife to loosen the edges, then continue to let cool another 20 minutes.
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