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!
- ¼ cup all-purpose flour
- 2 tablespoons organic brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons vegan butter, softened but not completely melted
- 2 cups all-purpose flour
- ⅔ 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)
- ⅓ cup vegetable oil
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 cups diced (½-inch) fresh strawberries (Note 1)
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Preheat the oven to 425°F and line a 12-cup muffin tin with papers.
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Stir the streusel ingredients together in a small bowl. Place the bowl in the fridge to chill while you make the batter.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
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In a small container such as a liquid measuring cup, stir together the milk, oil, lemon juice and vanilla.
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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.
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Fold in the strawberries.
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Divide the batter among the muffin cups, then sprinkle each muffin with some the streusel topping.
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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.
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Place the muffin tin on a cooling rack and let the muffins cool in the tin until they're just warm.
- 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.