Vegan Strawberry Muffins

5 from 1 vote

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.

Prep Time10

Cook Time24

Total Time34

Course: muffins/dessert

Cuisine: American

Servings:

Calories: 236kcal

Author: Michele

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.

Nutrition