These vegan strawberry lemon muffins are ultra-tender, packed with sweet strawberry flavor, and perfect for breakfast or as a snack. The best part? They're ready in just about 30 minutes!
I know that spring isn't here quite yet, but who can really say no strawberries and lemon? There's just something delightful about a sweet, fruity, and tender muffin no matter the time of year.
I don't have much of a sweet tooth, but I just adore muffins. That's why I already have vegan pumpkin muffins, savory muffins (they're a thing!), and banana muffins on the blog. Now for something even better: strawberry muffins with a hint of lemon!
These vegan strawberry muffins have a hint of zesty lemon that complements the light sweetness from the strawberries. The muffins themselves aren't overly sweet, but the strawberries add a little extra sweetness.
Recipe features
- Quick & easy: ready in just 30 minutes in one bowl
- Made using classic ingredients: no tofu, bananas, or applesauce here!
- Great for breakfast or as a snack slathered with a scoop of peanut butter
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!
Recipe 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.
- White sugar: I just use plain white granulated sugar. These aren't supersweet 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.
Expert tips and recipe FAQ
- Be careful not to overmix the batter. Muffin batter should be lumpy, just like pancake batter. I use a spatula to fold the batter instead of whisking or stirring it.
- Fresh or frozen strawberries can be used.
- 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 beore turning them out onto a wire rack to cool. Any sooner and they may stick to the tin.
Yes! Cool your muffins to room temperature, then store in a freezer-safe container or bag. They should keep for up to 3 months. Reheat in an oven or microwave.
No, 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.
I don't see why not! This recipe works well as a standard muffin recipe. I think that blueberries or raspberries could go well in place of strawberries!
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.
Looking for more vegan treats?
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📖 Recipe
Vegan Strawberry Lemon Muffins
Ingredients
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 and ½ cups diced strawberries see note #1
- ⅔ cup plus 2 tablespoons white sugar
- 2 tablespoons lemon juice from 1 large lemon
- 2 cups all-purpose flour see note #2
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest from 1 large 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 350 degrees F. Grease 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 sugar, and 1 tablespoon lemon juice to a small saucepot. Cook over medium heat until the 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, ground 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 and ½ cups diced strawberries. An equal amount of frozen strawberries can be used.
- 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.
- 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.
Susan
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
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
Thank you for your reply. I think youre right the strawberries are not that sweet. But my mother really liked so Im baking again.