Vegan Strawberry Muffins

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These vegan strawberry muffins are soft, fluffy, moist and taste amazing! Easy to make and packed with fresh strawberries, this will be your new go-to breakfast or snack.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings: Muffins

Calories: 237kcal

Author: Alison Andrews

Ingredients

2 ¼ cups All Purpose Flour (282g)
1 cup White Granulated Sugar (200g)
3 teaspoons Baking Powder
½ teaspoon Salt
1 cup Vegan Buttermilk (240ml),1 Tablespoon Lemon Juice + Soy Milk up to the 1 cup Line
⅓ cup Applesauce (80ml)
⅓ cup Coconut Oil (80ml), Melted
1 teaspoon Vanilla Extract
1 ½ cups Strawberries (216g), Chopped
1 teaspoon All Purpose Flour to roll the strawberries
¼ cup Brown Sugar (46g), to sprinkle on top

Instructions

Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
In a large mixing bowl, sift the all purpose flour and add the white sugar, baking powder and salt and mix until combined.
Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle.
Add the vegan buttermilk, applesauce, melted coconut oil and vanilla into the mixing bowl and mix into a thick batter. DO NOT OVERMIX.
Add 1 cup of the chopped strawberries to a bowl with the 1 teaspoon of all purpose flour and toss until lightly coated in the flour.
Add the strawberries to the batter and fold in.
Divide the batter between the muffin partitions of the prepared muffin tray.
Add the remaining ½ cup of strawberries directly to the top of the muffins and sprinkle the brown sugar on top of the strawberries.
Bake for 20-25 minutes or until lightly browned on top and a toothpick inserted into one of the muffins comes out clean (it may have some strawberries on it and that is fine, but no wet batter).
Transfer the muffins to a wire cooling rack and allow to cool before serving.

Notes

Fresh Strawberries - We used fresh strawberries which we chopped into smaller pieces. Then the strawberries are rolled in flour before adding them to the batter. This process helps the strawberries to not sink to the bottom of the muffin.
Vegan Buttermilk - Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line and letting it curdle. You can substitute the soy milk for almond milk, but keep in mind that soy milk is a thicker, creamier milk, so it tends to work better.
Coconut oil - Refined odorless coconut oil works best for this recipe. It will not add a coconut flavor to the recipe.
Applesauce - An alternative to the applesauce is the same amount of mashed banana.
Brown sugar - You can use any type of brown sugar to sprinkle on top of your vegan strawberry muffins. It adds a delicious sweetness and extra crunch.
Weigh your flour - It is essential that you measure your flour correctly when baking in general. So either weigh it out on a food scale, or use the spoon and level method. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) and then level it off with a knife.
Don’t overmix the batter - Mix until just mixed and then stop mixing or it may affect the texture and/or rise. Once the strawberries are added in, just gently fold them into the batter.
Divide the batter evenly - Try to get a roughly even amount of strawberries into each muffin partition. And then of course add a couple of extra strawberries directly to the top and sprinkle the muffins with brown sugar.
Allow the muffin tin to cool - The best way to remove the vegan strawberry muffins from the muffin tin after baking, is to allow the tin to cool before removing the muffins. The tops of the muffins have a tendency to stick to the muffin tin, and if removed while still hot out of the oven, can result in broken muffins. Still tasty, but not as pretty.

Nutrition