Description
These Vegan Strawberry Muffins are soft, fluffy, and bursting with juicy fresh strawberries. They offer a wholesome, naturally sweet treat that’s perfect for breakfast, snacks, or dessert. Made with simple, plant-based ingredients, this quick and easy recipe yields moist muffins that everyone will adore.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup granulated sugar or coconut sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup plant-based milk (almond, soy, oat, or coconut), room temperature
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ⅓ cup vegetable oil or melted coconut oil, room temperature
Main Flavor
- 1 cup fresh strawberries, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease with oil to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt until well combined for an even texture.
- Combine Wet Ingredients: In a separate bowl, stir together plant-based milk, apple cider vinegar, vanilla extract, and oil. Let the mixture sit for a minute to allow the vinegar to react and create a slight buttermilk effect.
- Incorporate Wet and Dry: Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing to keep the muffins light and tender.
- Add Fresh Strawberries: Carefully fold in the chopped fresh strawberries, distributing them evenly without crushing.
- Bake the Muffins: Divide the batter evenly into the muffin cups and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
Notes
- Use ripe strawberries for maximum flavor and natural sweetness.
- Do not overmix batter to maintain a tender crumb.
- Use room temperature ingredients for smooth mixing and even baking.
- Ensure oven is fully preheated to prevent uneven baking or soggy centers.
- Optional: Sprinkle turbinado sugar on top before baking for a crunchy crust.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, strawberry muffins, plant-based, gluten-free option, breakfast, snack, healthy baking
