These vegan strawberry muffins are ultra-tender, packed with sweet strawberry flavor and lemon zest, and perfect for breakfast or as a snack. The best part? They're ready in just about 30 minutes!
These vegan strawberry muffins have a hint of zesty lemon that complements the sweetness of fresh strawberries. The muffins themselves aren't overly sweet, but the strawberries add a little extra sweetness.
What makes these strawberry muffins special is that the strawberries are cooked down before being added to the muffin batter. This enhances the strawberries sweetness and integrates the strawberry flavor throughout the batter better!
If you like my vegan strawberry cake recipe then you are going to love these strawberry muffins. They have the same moist and tender texture but are a little healthier and even easier to make!
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Reader review
"★★★★★ I love the cooking down of the strawberries as it infuses them, as opposed to being that you bite into a soggy patch of berry, which is the case in many berry muffin recipes... My husband said these muffins were among the top I’d ever made. " -Lara
Ingredients
- Strawberries: I use fresh strawberries when they are in season but frozen strawberries are a great option year-round.
- Lemon: We're using lemon juice, zest, and lemon extract. If you don't have lemon extract you can omit it, but it adds an extra-strong lemon flavor.
- Dry ingredients include all-purpose flour, baking powder, baking soda, and salt. I add cinnamon for extra depth and warmth, but feel free to omit it for a more neutral flavor.
- Granulated sugar: These aren't super sweet muffins because the strawberries also add sweetness to the batter.
- Soy milk is my go-to non-dairy milk but you could also use oat milk, almond milk, or any other type of milk.
- Flax egg is made using ground flax seed and water.
- Olive oil is the main fat in these muffins. You can use melted vegan butter for a richer result. Neutral oils like canola also work.
Step-by-step instructions
I originally shared this recipe in 2019 and just folded raw strawberries into the muffin batter. Since then I've started simmering the strawberries with lemon juice and a little bit of sugar.
This helps the strawberries distribute more evenly throughout the batter and makes the muffins a little pink. Simmer the strawberries for 3-4 minutes, until juicy and softened.
- Once you have the strawberries prepared, stir together all of the dry ingredients in a medium bowl.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients. Mix until just combined. Be careful not to overmix the batter.
- Fold in the simmered strawberries until just combined. I use a spatula to fold the ingredients, which makes it more difficult to overmix the batter.
- This recipes makes 12 small to medium muffins or 9 larger muffins. I lightly oil my muffin tin but you can use muffin papers if you prefer.
- Bake at 350F for just 20-23 minutes, or until a toothpick inserted in the centermost muffin comes out clean.
Cassidy's tips
- Be careful not to overmix the batter. Muffin batter should be lumpy, just like with pancake batter. I use a spatula to fold the batter instead of whisking or stirring it.
- Fresh or frozen strawberries work here. Just note that frozen strawberries will need to cook for a few extra minutes on the stovetop.
- The most consistent way to measure flour is the spoon and level method. To do this, simply spoon flour into a measuring cup until overflowing. Use the back of a knife to scrape off excess flour. Do not push flour into the measuring cup or scoop the measuring cup directly into the flour bag.
- Let muffins sit in the muffin tin for at least 5 minutes before turning them out onto a wire rack to cool. Any sooner and they may stick to the tin.
- Gluten-free option: I have not tested a gluten-free version of these muffins, but I would recommend trying a 1:1 all-purpose gluten-free flour blend instead of oat flour or almond flour.
Storage notes
- Storage: I don't recommend refrigerating muffins because it dries them out. They keep well in a closed container at room temperature for 3-4 days.
- How to freeze: Cool the strawberry muffins to room temperature, then transfer to a freezer-safe container or bag. They should keep for up to 3 months. Let thaw overnight on the counter.
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Recipe
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Vegan Strawberry Muffins
Ingredients
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 ½ cups diced strawberries see note #1
- ⅔ cup plus 2 tablespoons granulated sugar
- 2 tablespoons lemon juice divided; from 1 medium lemon
- 2 cups all-purpose flour see note #2
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- zest from one medium lemon
- ¾ cup unsweetened soy milk or non-dairy milk of choice
- ¼ cup olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract optional
Instructions
- Preheat the oven to 350F. Lightly oil a muffin tin or line with muffin papers.
- Combine 1 tablespoon ground flax with 3 tablespoons water to make a flax egg. Let rest for 5 minutes before using.
- Meanwhile, add diced strawberries, 2 tablespoons of the sugar, and 1 tablespoon lemon juice to a small saucepot. Cook over medium heat until the diced strawberries are juicy and softened, about 3-4 minutes.
- In a medium mixing bowl stir together the dry ingredients: all-purpose flour, the remaining ⅔ cup sugar, baking powder, cinnamon, baking soda, salt, and lemon zest.
- Make a well in the center of the dry ingredients. Stir in the flax egg, non-dairy milk, olive oil, remaining 1 tablespoon lemon juice, vanilla extract, and optional lemon extract. Mix until just combined. A few lumps are okay.
- Fold the strawberries into the batter until just combined.
- For smaller muffins, divide the batter into 12 greased or paper-lined muffin tins. For slightly larger muffins, divide the batter into 9 tins.
- Bake at 350 F for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for 5 minutes before turning them out onto a wire rack to cool. Enjoy!
Video
Notes
- Strawberries: Three-quarters of a 16-ounce strawberry container (about 12 ounces) will yield 1 ½ cups diced strawberries. An equal amount of frozen strawberries can be used, but will need to cook a few minutes longer on the stove to thaw.
- Flour: Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into the cup.
- Lemon zest: One medium lemon typically has about 1 tablespoon of lemon zest, but because lemon zest is difficult to measure I just recommend zesting an entire lemon and adding that to the batter.
- Store muffins in a closed container at room temperature for 3-4 days. Muffins freeze well and can be frozen in an airtight freezer container for up to 3 months. Reheat in the microwave or let thaw at room temp.
Lara says
I love the cooking down of the strawberries as it infuses them, as opposed to being that you bite into a soggy patch of berry, which is the case in many berry muffin recipes. We are health conscious but not vegan so I did use eggs (I doubled recipe), and I used buttermilk as I had some and as vegetarians we need protein. We do a lot of walnut milk in coffee so it is rare we drink milk, occasionally cook with it. I did half the sugar and the other half of sugar I used swerve (version of monk fruit which is naturally derived). I also used half the olive oil and the other half the olive oil I used applesauce. I used an olive oil that is the highest in polyphenol count well. I also put a small amount of oats, hemp seeds, and chia seeds on top. My husband said these muffins were among the top I’d ever made. The lemon zest is the perfect amount to taste the strawberry lemon but without overpowering it. Fantastic recipe!
Mari says
This muffin recipe satisfied a craving for sweet bread after eating so clean. I added a tiny bit of maple syrup to the wet ingredients and added powdered sugar to my muffin once it cooled. It was very good and moist. Not dry. Thank you!
Cassidy Reeser says
So happy to hear you enjoyed the recipe. Thanks for the review!
Susan says
The texture is perfect. I had two cups white flour. I used pumpkin spice not cinnamon. Mine were a bit bland. Next time I'll increase spice and sugar amounts. And add lemon extract next time. Couldn't taste the lemon. Not sure what Im doing wrong. But definitely a good start. Thank you!
Cassidy Reeser, RDN, LD says
Thanks for the review! Glad to hear you liked the texture. Perhaps the strawberries weren't ripe enough? I've run into that problem with baked fruit before. Good idea to add lemon extract, I'll have to test that next time I make these.
Susan says
Thank you for your reply. I think youre right the strawberries are not that sweet. But my mother really liked so Im baking again.