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Vegan Double Strawberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 221 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 large muffins or 14 regular-sized muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Delicious and fluffy vegan double strawberry muffins made with fresh strawberries both in the batter and as a topping. These muffins are dairy-free, egg-free, and perfect for a fruity breakfast or snack. The recipe uses all-purpose flour and natural leavening agents for a light texture, enhanced by natural strawberry puree for vibrant color and flavor.

Ingredients

Scale

Wet Ingredients

  • 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)

Dry Ingredients

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

To Decorate (Optional)

  • 1 cup (120g) fresh strawberries, chopped

Instructions

  1. Preheat Oven and Prepare Muffin Pans: 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.
  2. Puree the Strawberries: Add the strawberries to a large mixing bowl and puree with a stick blender. Alternatively, puree the strawberries in a blender or food processor and transfer the puree to a large bowl.
  3. Mix Wet Ingredients: Add the granulated sugar, dairy-free milk, neutral flavored oil, apple cider vinegar (or lemon juice), vanilla extract, and optional pink food coloring to the strawberry puree. Whisk until all wet ingredients are fully combined.
  4. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and whisk gently until just before fully combined. It’s okay if some small pockets of flour remain and the batter looks thick and slightly bubbly from the acid reacting with the leavening.
  5. Fold in Chopped Strawberries: Fold the chopped fresh strawberries carefully into the thick batter until just combined, avoiding overmixing.
  6. Portion Batter in Muffin Cups: Using an ice cream scoop or large spoon, fill each muffin liner with a heaped mound of batter. The thick consistency should hold shape well.
  7. Add Strawberry Topping: Sprinkle additional chopped strawberries on top of each muffin, pressing them lightly into the surface.
  8. Bake the Muffins: Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are acceptable). Avoid overbaking to prevent dryness.
  9. Cool the Muffins: Let the muffins cool in the muffin pan for 10 minutes before transferring them to a cooling rack to cool completely.
  10. Serve and Store: Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.

Notes

  • Use a kitchen scale to measure ingredients for best accuracy, especially strawberries and flour. If you measure flour by volume, use the spoon and level method to avoid adding too much.
  • Food color intensity varies by brand; adjust the pink coloring accordingly. Beetroot powder can be used but results may be inconsistent and may turn muffins brown during baking.
  • This recipe works well with King Arthur’s measure-for-measure gluten-free flour, though texture will differ. For optimal gluten-free muffins, bake a gluten-free strawberry cake batter in a muffin pan.
  • Adding more chopped strawberries to the batter or topping can cause muffins to overflow, so divide batter across at least 14 liners if increasing strawberry content.
  • For the tallest muffin tops, bake in batches of 6 muffins in a 12-cup tray spaced apart to allow more hot air circulation and faster baking.

Nutrition

  • Serving Size: 1 large muffin (approx. 100g)
  • Calories: 280
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 14g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://mealsbymia.com/vegan-double-strawberry-muffins-recipe/