Vegan Double Strawberry Muffins Recipe

If you’re on the hunt for a delightful, fruity treat that’s both indulgent and plant-based, you’re going to adore this Vegan Double Strawberry Muffins Recipe. I absolutely love how these muffins burst with strawberry flavor in every bite, thanks to using strawberries in two different ways—inside the batter and as juicy chunks on top. When I first tried this recipe, I couldn’t believe how moist and fluffy the muffins turned out, all while being 100% vegan. Stick around, and I’ll walk you through every step so your batch turns out just as fantastic.

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Ingredients You’ll Need

These ingredients come together beautifully to create muffins that are both fluffy and bursting with strawberry goodness. I recommend fresh strawberries when in season, but frozen works fine too—just make sure to defrost and drain them well.

• Ripe strawberries: These are the stars of the show—pureed and chopped to double the strawberry hit.
• Granulated sugar: Balances the tartness of the strawberries and adds the perfect touch of sweetness.
• Dairy-free milk: I usually use almond or oat milk; it keeps the muffins moist without overpowering the flavor.
• Neutral flavored oil: Like sunflower or canola oil, which helps keep the muffins tender and moist.
• Apple cider vinegar or lemon juice: This reacts with the baking powder for a great rise and adds a subtle tang.
• Vanilla extract (optional): Adds a lovely depth of flavor.
• Pink food coloring (optional): Makes the muffins look beautiful and pink, but it’s totally optional—I like to skip it sometimes!
• All-purpose plain flour: The base of your muffin batter; ensure it’s well-measured for the best texture.
• Baking powder and baking soda: Essential leavening agents for fluffiness.
• Salt: Just a pinch to balance flavors.
• Extra fresh strawberries: For folding in and decorating the tops—freshness you can see and taste.

Variations

I love experimenting with this Vegan Double Strawberry Muffins Recipe to keep it fun and suited to whatever mood I’m in or what I have in the fridge. You can tweak it easily without losing that fresh strawberry goodness.

• Dairy-Free Yogurt Swap: For a tangier twist, swap half the oil with your favorite plant-based yogurt—my kids enjoyed this variation during summer!
• Mixed Berry Muffins: Try adding blueberries or raspberries with the strawberries for a colorful berry medley.
• Gluten-Free Version: I recommend using a reliable measure-for-measure gluten-free flour blend; just know the texture will be a bit different but still delicious.
• Less Sugar: If you prefer muffins less sweet, reduce the sugar by 1/4 cup—perfect for breakfasts or snacks.

How to Make Vegan Double Strawberry Muffins Recipe

Step 1: Get Your Oven and Muffin Pans Ready

Preheat your oven to 180°C (350°F) and line your muffin pans with paper liners—this recipe makes about 12 large muffins or 14 medium ones. One trick I’ve found is to bake in batches if you want tall, domed muffin tops, so don’t cram your pans all at once!

Step 2: Puree Those Strawberries

Toss your hulled strawberries into a large bowl and blitz them with a stick blender or regular blender until smooth. This puree is what gives the muffins their juicy texture and natural sweetness. When I do this, I love sneaking a little taste to make sure the strawberries are perfectly ripe and vibrant.

Step 3: Mix the Wet Ingredients

Into your strawberry puree, whisk in the sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), and vanilla extract if using. Your batter will start to come together and smell amazing—like fresh strawberry fields in your kitchen!

Step 4: Combine Dry Ingredients and Blend

In a separate bowl or straight into the wet mix, sift together the flour, baking powder, baking soda, and salt. Then, gently whisk everything until just combined—you want a thick batter with some little pockets of flour remaining. Don’t overmix; this ensures tender muffins rather than dense ones.

Step 5: Fold in the Fresh Strawberry Chunks

Carefully fold in your chopped strawberries—this is where your muffins get those delightful bursts of juicy strawberry pieces. I always make sure not to overwork the batter here so the strawberry chunks stay intact and don’t turn mushy.

Step 6: Fill Your Muffin Tins and Add Extra Strawberries

Using a big spoon or ice cream scoop, dollop heaped mounds of batter into the lined cups. Sprinkle additional strawberry chunks on top and gently press them into the batter. This little touch not only adds charm but gives you that fresh strawberry bite on the muffin surface that everyone loves.

Step 7: Bake and Enjoy

Bake the muffins for 22-25 minutes, until a toothpick inserted comes out mostly clean with just a few moist crumbs. This is key—overbaked muffins get dry fast, and we definitely don’t want that. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely. I admit, I sometimes eat them slightly warm—totally worth it!

How to Serve Vegan Double Strawberry Muffins Recipe

Garnishes

I usually garnish these muffins with a little dusting of powdered sugar or a light drizzle of almond icing for a sweet touch that really complements the strawberry flavor. Sometimes, a tiny sprig of mint adds a fresh pop of color and aroma that’s just lovely.

Side Dishes

This recipe pairs wonderfully with a simple cup of coffee or a refreshing iced tea. For a more substantial breakfast, I like serving these muffins alongside a bowl of coconut yogurt topped with granola and fresh fruit—such a balanced and satisfying combo.

Creative Ways to Present

For a fun brunch or party, I’ve arranged these muffins on a tiered stand with fresh strawberry slices and edible flowers scattered around—it makes the table look like a strawberry garden! I also love wrapping individual muffins in parchment paper and tying them with twine for a gift-worthy presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days—though they rarely last that long. If it’s a hot day, I pop them in the fridge to keep them fresh, but remember to bring them back to room temp before eating to bring out their soft texture again.

Freezing

I freeze these muffins individually wrapped in plastic wrap and placed in a sealed freezer bag. They freeze beautifully and thaw quickly, so it’s perfect for prepping ahead or saving extras for a grab-and-go snack.

Reheating

Reheat the muffins in the microwave for about 20 seconds or pop them into a toaster oven for a few minutes to warm through without drying out. This little reheat trick revives the soft crumb and fresh strawberry flavor instantly.

FAQs

Final Thoughts

This Vegan Double Strawberry Muffins Recipe has truly become a staple in my baking rotation. It’s easy, satisfying, and hits that sweet spot between fresh and comforting. I hope you give it a try and experience the same joy my family and I do every time we bite into these strawberry-packed beauties. Once you master this recipe, I guarantee it’ll be one you make again and again, and maybe even share with your friends over coffee!

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