Vegan Double Strawberry Muffins (2024)

5 from 25 votes

Wet ingredients (note 1)

• ▢ 2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
• ▢ 1 cup (200g) granulated sugar
• ▢ 2 ½ tablespoons (40g) dairy-free milk
• ▢ ½ cup (125g) neutral flavored oil
• ▢ 2 teaspoons apple cider vinegar, or lemon juice (or replace with more dairy-free milk)
• ▢ 1 teaspoon vanilla extract, (optional)
• ▢ ½ teaspoon pink food coloring, (optional, note 2)

Dry ingredients

• ▢ 3 cups (375g) all-purpose plain flour, (note 3 for gluten-free)
• ▢ 3 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ Pinch of salt
• ▢ 1 cup (120g) fresh strawberries, chopped (note 4)

To decorate (optional)

• ▢ 1 cup (120g) fresh strawberries, chopped

• Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners. This recipe makes 12 large muffins or at least 14 regular-sized muffins.

Preparing the vegan strawberry muffins:

• Add the strawberries to a large mixing bowl and puree with a stick blender. Or puree the strawberries in a blender or food processor then transfer the strawberry puree to a large bowl.

• Add the rest of the wet ingredients to the bowl. Whisk until combined.

• Add the dry ingredients (only the all-purpose flour, baking powder, soda and salt) to the bowl. Whisk until just before it's combined and there are still some small pockets of flour. The batter should be very thick. Don't worry if the batter looks a little bubbly - the acid from the strawberries is reacting with the leavening agents.

• Add the chopped strawberries to the bowl and fold until just combined.

• Use an ice cream scoop or a large spoon to divide the batter into your muffin pan (note 5). The batter should be thick enough for you to create a 'heaped mound' in each muffin cup (see step-by-step images above).

• Sprinkle additional strawberry pieces to the tops of the muffins, and press them into the surface.

Baking and storing the muffins:

• Bake the muffins for 22-25 minutesoruntil you can insert a toothpick in a muffin and it comes out mostly clean (a few moist crumbs are fine). Avoid overbaking the muffins as it'll make them dry.

• Allow the muffins to cool in the muffin pan for 10 minutes. Remove the muffins and allow them to completely cool on a cooling rack.

• Enjoy the muffins warm or at room temperature.

• Store leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 3 days or in the freezer for up to 1 month.

1. Note: For the best results, I recommend using a kitchen scale to measure the ingredients, especially the strawberries and flour. Alternatively, use the spoon and level method to measure the flour. Use a spoon to add flour to a measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in dry muffins.
2. All brands of food color vary in intensity, so you may need to add more or less, as needed. Beetroot powder can work but the results are very inconsistent and the muffins can turn brown when baked.
3. For easy gluten-free strawberry muffins, I recommend baking my gluten-free strawberry cake in a muffin pan. They dome well and stay moist for a few days.
4. You're welcome to add more chopped strawberries to the batter and on top of the muffins. However, this can make the muffins overflow so it's better to divide the batter across at least 14 muffin liners.

5. For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2-3 lots.