These Vegan Strawberry Muffins are soft, moist and bursting with strawberry flavor. These are the best strawberry dairy free muffins with no eggs and are completely vegan.
Jump to:
I love a muffin with a nice soft crumb. These are not only soft, but bursting with juicy strawberries through out the muffin. For these Vegan Strawberry Muffins I used the same muffin batter as my vegan raspberry muffins and my vegan blueberry muffins minus the raspberries or blueberries and added strawberries. This muffin base is soft, light and perfectly moist. I know you are going to love this easy strawberry muffin recipe.
Why you will love this recipe
- 10 ingredients: These strawberry vegan muffins only require 10 simple ingredients. The recipe is very straight forward, using ingredients you probably already have on hand.
- Fresh strawberries: This dairy free muffin is taken to the next level (with a more simple option also provided) by quickly simmering the chopped strawberries in sugar to make a chunky compote to mix into the vegan muffins giving more strawberry flavor through out the whole muffin.
- Easy: These Vegan Strawberry Muffins could not be any easier and best of all you don't need any fancy ingredients.
- Vegan: These Vegan Strawberry Muffins are dairy free, no eggs needed and totally vegan and I promise no one will ever notice. I promise they will be eaten up just as fast as any other non vegan muffin.
- Quick and easy: These Vegan Strawberry Muffins are so quick to put together, they take about 10 minutes to whip up, 24 minutes to bake and then a little bit to cool. I know you will love them!
More vegan dairy free muffins I know you will love:
- Vegan Raspberry muffins
- Banana Blackberry Muffins
- Vegan Blueberry Muffins
- Lemon Poppy Seed Muffins
- Vegan Chocolate Chip Muffins
- Simple Vanilla Muffins
- Mini Blueberry Muffins
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these Vegan Strawberry Muffins.
- Fresh Strawberries: I like fresh strawberries best in these Vegan Strawberry Muffins. Bright red fresh strawberries are sweet, juicy and will bring moisture to these vegan muffins. You will chop these up into pieces about the size of a nickel. They stay soft once baked so you can either chop them small and toss them into the batter or you can cook them down first, both options are in the recipe card below.
- Oat Milk and Apple Cider Vinegar: These two combined gives a "buttermilk" affect to the Vegan Strawberry Muffins. Although it won't be as thick as traditional buttermilk because I went lighter on the ACV to avoid having the taste come through, but it still helps to create the affect in these strawberry muffins.
- Apple Sauce: Make sure it's unsweetened natural.
- Vegan Butter: I have used Miyokos (now rebranded to Melt), VioLife block butter and Earth Balance stick butter. They are all great just be sure all the ingredients are room temp to avoid mixing cold ingredients with the melted butter because it will harden when it comes in contact with cold ingredients.
- Flour: I have only used unbleached organic all purpose white flour, I have not tried any other flour with this recipe.
Variations
- Vanilla Glaze: These are the best Vegan Strawberry Muffins just as they are, but if you want to be a little extra, a glaze topping on these dairy free muffins would be amazing. I'd stick with a thin icing glaze for the topping. (Confections sugar mixed with a dash of milk or water and a tiny bit of vanilla).
- Add lemon: You can easily make this into a vegan lemon strawberry muffin recipe by simply adding 1 tablespoon of lemon zest to the batter. It won't be super potent but it will give a nice light flavor to these strawberry vegan muffins.
- Chocolate: Chocolate chips added to these strawberry vegan muffins would be a great addition. Just make sure they are vegan if you want to keep these dairy free muffins.
How to make Vegan Strawberry Muffins
Prep: Preheat the oven to 375° F, grab a muffin tin and spray or grease it. (See image below for parchment paper muffing liner option).
Step 1: 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.
Step 2: 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.
Step 3: Fold in the strawberry compote mixture.
Step 5: 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. Place a couple strawberry pieces on top if desired.
Step 6: 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.
How to line a muffin tin hole with parchment paper.
Expert Tips
- Don't add extra strawberries: Even if you have left over strawberries do not add more than ¾ of a cup it will make it to soggy.
- Big cookie scoop: To get nice domed muffin tops on these dairy free muffins, use a big cookie or ice cream scooper to scoop the batter out and plop into the muffin tin.
- Liners: I do not recommend using regular muffins liners for these dairy free strawberry muffins, either grease the muffin tin or use parchment paper squares that get pushed into each muffin tin hole. (See image above)
- Storing: These moist Vegan Strawberry Muffins can be stored at room temperature for 2 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
- Avoid over mixing the batter: About 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- Place on the middle shelf: If you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Recipe FAQs
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 (see notes if you don't want to make the compote)
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 muffin tin and spray or grease it. (See image below for parchment paper muffing liner option).
- 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. Place a couple strawberry pieces on top if desired.
- 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.
Notes
- Strawberries: If you do not want to make the strawberry compote you do not need to! I have tested these muffins just chopping up fresh strawberries into tiny chunks and folding them in, it still tastes perfect. Stick with the same amount of strawberries ¾ cup.
- Muffins Liners: Do not use a regular muffin liner, it will stick too much, just spray or grease the muffin tin or you can use a square piece of parchment paper and press it into the muffin hole (image above) that works great.
- I do not recommend swapping non-dairy milk for regular dairy milk in this muffin because we used non-dairy milk with ACV to make a "buttermilk" if you use regular dairy milk it could be too acidic and not work well.
- I do not recommend making these into mini strawberry muffins, it's not the right texture for that.
- Avoid over mixing the batter, about 20-30 folds with a spatula should get everything pretty well incorporated. The batter should be slightly bubbly and airy and a little lumpy. It should not be smooth like a cake or cupcake batter.
- Butter: I have used Earth Balance, Vio Life and Miyokos (now called Melt) butter for this recipe and they all work great.
- Butter: I always use a stick of butter not a tub of soft spread. A kitchen scale is the best for the best accuracy but if you don't have one, use the "dry cup method", meaning use a dry measuring cup add the butter firmly packed down and level the top off smooth, scoop out of the measuring cup and place in a microwave safe bowl to melt it.
- Place on the middle shelf! if you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
- Storing: These moist Vegan Strawberry Muffins can be stored at room temperature for 2 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they'll last for 2-3 months, than just let them thaw out in the fridge overnight.
Leave a Reply