These vegan strawberry muffins are soft, fluffy, bursting with sweet summer strawberries, and feature a buttery brown sugar crumble topping. They're absolutely perfect for a sweet breakfast or snack with a cup of tea!
You can't beat summer when it comes to muffin baking!
I generally reserve most of my baking projects for the cooler months, because who wants to turn on the oven when it's a million billion degrees outside? But muffins are worth it, because summer gives you so many delicious muffin filling options. I don't care how hot it is outside, nothing will keep me from baking my vegan blueberry muffins, zucchini muffins, corn muffins or blackberry muffins.
This year I have a new favorite though. These vegan strawberry muffins are absolutely amazing! Big chunks of strawberries add delicious bursts of fruity sweetness to these delectable streusel-topped muffins.
Fresh summer strawberries are SO JUICY — and they release lots of their sweet juices while baking, making for an extra moist and tender muffin.
The result is absolutely scrumptious, and your house will smell absolutely heavenly while they're baking.
Jump to:
Ingredients You'll Need
- Flour. The recipe calls for all-purpose flour, also known as plain old white flour. Whole wheat pastry flour or spelt flour could be substituted if you'd like. I can't promise results with any other varieties.
- Brown sugar. Use organic sugar in order to keep the recipe vegan. Conventional sugar may be processed using animal bone char.
- Cinnamon.
- Vegan butter. This is often sold near the regular butter at the supermarket. Melt, Miyoko's and Earth Balance are some popular brands to look out for.
- Sugar. This, just like the brown sugar, needs to be organic to keep the recipe vegan.
- Baking powder.
- Baking soda.
- Salt.
- Non-dairy milk. You can use almond milk, soy milk, cashew milk, or oat milk, just to name a few! The only variety I'd avoid is canned coconut milk, which could mess with the texture of your muffins due to it's high fat content.
- Vegetable oil. Use your favorite baking oil here. Melted coconut oil, corn oil, and canola oil will all work just fine.
- Lemon juice.
- Vanilla extract.
- Fresh strawberries. Fresh strawberries are available year-round, but they might not be as sweet during the colder months. You can substitute frozen berries when good fresh ones aren't available. They'll need to be chopped according to the recipe, which can be done before they're frozen, or after you've thawed them slightly so they can be cut.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by mixing the streusel topping. Stir together flour, brown sugar, cinnamon and some softened vegan butter. Place the mixture in the fridge to chill while you make the muffin batter.
Prep your strawberries so that they're ready to go when you need to add them to your muffin batter. Wash and dry them, hull them, and cut them into ½-inch pieces.
Tip: This recipe is a great way to use strawberries that are a bit past their prime. You don't want to use berries that are rotten or moldy, but if they're just starting to fade, go for it!
Whisk together the dry ingredients for your batter: flour, sugar, baking powder, baking soda, salt, and cinnamon.
Stir together your dry ingredients in a small container: non-dairy milk, oil, lemon juice, and vanilla.
Tip: All of your wet ingredients should be at room temperature when you use them. This goes for all baked goods, unless the recipe specifies otherwise.
Pour the wet ingredients into the bowl with your dry ingredients, and stir everything up just until blended. Don't overmix the batter.
Gently fold in your chopped strawberries, being careful not to disrupt your batter too much when you do this.
Divide the batter among paper-lined cups of a muffin tin, then sprinkle each muffin with your streusel topping.
Pop the muffins into the oven to bake. You'll be starting them out at 425°F, then lowering the temperature to 350°F after 8 minutes, so stay close to the oven.
Your muffins are done when the tops are lightly browned and domed. You can test them by inserting a toothpick into the center of one. If it comes out clean, they're finished baking!
Place the muffin tin on a cooling rack and let them cool partially before removing them and transferring them directly to the rack to finish cooling. You can enjoy one while they're still warm if you'd like — it might just be a bit extra crumbly!
Leftovers & Storage
Because these vegan strawberry muffins are so moist, I don't recommend leaving them at room temperature for more than 24 hours. After that, you can keep them in the fridge for another 3 or 4 days, or in the freezer for up to 3 months. However you chose to store them, make sure they're in an airtight container.
More Vegan Strawberry Sweets
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📖 Recipe
Vegan Strawberry Muffins with Streusel Topping
Ingredients
For the Streusel Topping
- ¼ cup all-purpose flour
- 2 tablespoons organic brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons vegan butter, softened but not completely melted
For the Muffins
- 2 cups all-purpose flour
- â…” cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 14 tablespoons unflavored and unsweetened non-dairy milk (¾ cup plus 2 tablespoons)
- â…“ cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 cups diced (½-inch) fresh strawberries (Note 1)
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tin with papers.
- Stir the streusel ingredients together in a small bowl. Place the bowl in the fridge to chill while you make the batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a small container such as a liquid measuring cup, stir together the milk, oil, lemon juice and vanilla.
- Pour the milk mixture into the bowl with the flour mixture. Stir just until the batter is fully blended, being careful to avoid overmixing it.
- Fold in the strawberries.
- Divide the batter among the muffin cups, then sprinkle each muffin with some the streusel topping.
- Place the muffins into the oven to bake and set the timer for 8 minutes. After 8 minutes, turn the oven temperature down to 350°F and bake the muffins for about 14 to 16 minutes more (22 to 24 minutes total), until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean.
- Place the muffin tin on a cooling rack and let the muffins cool in the tin until they're just warm.
Notes
- Buy a pound/pint of fresh strawberries and you'll slightly more than enough. This will give you wiggle room to dispose of any bad berries.
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Hi Alissa, Ive made your Bluberry Muffins and thought they were very good. So I had no doubt these would be just as tasty. And they did not disappoint. The only changes I made was I used spelt flour and subbed in raspberries (because my raspberry patch is producing like crazy right now) for the strawberries. They were yummy and disappeared quickly!
I wanted to add that I've tried a number of "healthy" vegan muffin recipes and they were pretty much all a disappointment. Was about ready to just give up on having a muffin I could enjoy. So glad I tried yours. They fit the bill just fine. Thank you!