These Vegan Strawberry Muffins are loaded with fresh strawberries and topped with a sweet, buttery crumble. It’s an easy one-bowl recipe just like my popular Vegan Blueberry Muffins!
This vegan strawberry muffin recipe is easy to make in one bowl with fresh summer strawberries and simple baking staples. But the best part is the sweet and buttery crumble on top! Made from vegan butter, sugar, and flour, it’s a melt-in-your-mouth treat that takes every strawberry-loaded bite over the top.
Want to put your own spin on the muffins? It’s a very versatile recipe! Easily make the batch of muffins with gluten free flour or with oil free substitutes. Or spruce it up with even more fruit in the batter, like berries, rhubarb, or bananas. The possibilities are endless!
For a fancier summer breakfast treat, consider whipping up a batch of these incredible Strawberry Rolls.
Ingredients needed (with substitutions)
- All purpose flour – This yields the fluffiest, most tender muffins. A good quality gluten free all purpose flour will also work, or whole wheat pastry flour or even spelt flour.
- Sugar – You need granulated sugar for structure and sweetness in the muffin batter. Both granulated sugar and brown sugar are needed for a rich, caramel-like sweetness in the crumbly streusel topping.
- Baking powder
- Cornstarch – Did you know that cornstarch can make baked goods light and chewy? It’s true! Arrowroot or tapioca starch will also work. It’s especially helpful since there are no eggs in vegan baking.
- Salt
- Vegan butter – Or use a neutral vegetable oil instead, like canola oil. The crumb topping can be made with melted coconut oil instead of butter as well.
- Soy milk – Make sure it’s unsweetened so your muffins aren’t overly sweet. Use any plant milk instead of soy.
- Vanilla extract
- Strawberries – Fresh strawberries are best! When you’re shopping, look for bright red strawberries without blemishes and with bright green tops. If needed, you could probably use frozen strawberries or even freeze dried strawberries.
How to make vegan strawberry muffins
Find the complete recipe with measurements in the recipe card below.
Whisk all of the dry ingredients together in a large mixing bowl. Pour the melted butter, soy milk, and vanilla over the dry mix, then gently stir until everything is just combined together.
To finish the batter, gently fold in the chopped strawberries.
Pour the batter into a lined muffin tin.
To make the crumb topping, stir the melted butter, sugars, and flour together with a fork until the mixture is crumbly. Sprinkle the crumble over the muffin tops.
Bake the strawberry muffins until they’re golden brown and a toothpick inserted in the middle comes out clean.
Let the muffins cool for a few minutes in the muffin tin before transferring them to a cooling rack to cool completely.
Store them away once they’re cool or enjoy them right away!
Tips for success
- Only stir the wet ingredients into the dry mix until you have a smooth batter and no dry flour streaks remain. Overmixing will lead to dry and dense muffins.
- Spray the muffin liners with a light layer of cooking oil to prevent the batter from sticking.
- Fill the muffin tin ¾ of the way full with batter. You want to leave enough room for the crumble topping and for the muffins to rise.
- You can skip the crumb topping if you need the muffins in a hurry.
- If you skip the crumb topping, press a few extra strawberries into the tops of the muffins before baking.
- Stir 1 to 2 tablespoons of fresh lemon zest into the muffin batter for a pop of zesty brightness!
Flavor variations
Strawberries pair so well with all kinds of ingredients, making this recipe easy to play with when it comes to more add-ins. Put your own spin on it by substituting up to 1 cup of the chopped strawberries for any of these add-ins:
- Blueberries
- Raspberries
- Rhubarb
- Peaches
- Slivered almonds
- Chocolate chips
- Blackberries
- Cherries
- Walnuts
- Sliced bananas
Frequently asked questions
I prefer to make these muffins with fresh, seasonal strawberries because of their vibrant flavor and juicy, yet firm texture. But if all you have are frozen strawberries, go ahead and use them instead! Just remember to thaw the frozen berries and dry them really well with paper towels before adding them to the batter.
Yes. Instead of oil/butter, make the strawberry muffins with the same amount of unsweetened applesauce or plain vegan yogurt. There is no replacement for the butter in the crumb topping, so it’s best to omit the crumble entirely.
The baked strawberry muffins stay fresh and moist for about 3 days when kept in a sealed container on the kitchen counter. To enjoy them throughout the week, store them in the fridge.
Yes, these muffins freeze very well! To freeze, place the baked muffins in an airtight container and freeze for up to 3 months. Let them thaw to room temperature before serving.
Want more easy vegan muffins?
- Vegan Chocolate Chip Muffins
- 1 Bowl Pumpkin Muffins
- Gluten Free Blueberry Muffins
- Lemon Poppyseed Muffins
Vegan Strawberry Muffins
Ingredients
Muffins
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup vegan butter melted
- 3/4 cup unsweetened soy milk
- 1 teaspoon pure vanilla extract
- 2 cups chopped fresh strawberries
Crumb topping
- 1/4 cup melted vegan butter
- 1/3 cup brown sugar lightly packed
- 1/3 cup granulated sugar
- 1/2 cup all purpose flour
Instructions
- Preheat your oven to 375 degrees F and line a standard muffin pan with paper liners. Spray lightly with oil.
- In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, cornstarch and salt.
- Pour in the melted vegan butter, soy milk and vanilla. Stir with a large spoon until just combined, but do not over mix or your muffins will be dense.
- Fold in the strawberries, gently.
- Using a small measuring cup or ice cream scoop, transfer the batter to the prepared liners and fill 3/4 of the way full.
- Make the crumb topping: In a small bowl, combine all ingredients and mix with a fork until crumbly.
- Sprinkle the crumb all over the tops of the muffin batter.
- Bake for 20-25 minutes, until slightly golden brown on top and a toothpick inserted comes out clean. Let them cool for at least 5 minutes in the pan, then transfer to a cooling rack.
- Store muffins in an airtight container at room temperature for about 3 days, or up to 1 week in the refrigerator. They also freeze well.
Notes
- May use gluten free all purpose flour or whole wheat pastry flour or even spelt flour.
- You can use coconut oil in the topping and any neutral oil in the muffins. For oil free, omit the crumb topping and sub applesauce or vegan yogurt for the oil/butter.
I see your notes say you can sub yogurt in place of vegan butter. Can I sub strawberry yogurt?
Sure, that would work well!
Wow are these ever good! I subbed mostly applesauce and a few tbsp of oil for the butter in the batter and they turned out great. The topping is to die for. Of course, day 1 they are yummiest but they have stayed surprisingly nice in a container as well, the topping is not even mushy. Thanks for such a yummy recipe, Nora!
You are welcome, Rochelle. Thanks for you fabulous feedback and review!
Just made these tonight for my egg-allergic family because I had strawberries that weren’t going to last much longer. They are SO good! My five year old is campaigning for a second one already. I’ve lost count of how many of your recipes that I’ve made, but every one has been a hit. Thank you!
How wonderful you and your family loved the muffins! I appreciate your stellar review and feedback! Thanks!
This are SO delicious! and Simple to make. Love them. Thanks for all of your awesome recipes!
Thanks so much for your wonderful feedback and review! I’m thrilled you loved the muffins!
Made these today and they were very quick and easy. I skipped the topping because I wanted it to be simple and light for breakfast. Really yummy, packed with strawberries and I will definitely make them again WITH the topping sometime!
These sound perfect for breakfast! Thanks for wonderful feedback and review!
I’ve made so many of your recipes over the last few years. My son had a dairy and egg allergy and you have been my source for the best safe recipes for him! He’s now only allergic to eggs but I keep coming back to your recipes even when not needed for an allergy. I’ve been making your blueberry muffin recipe (and blueberry crumble and blueberry coffee cake and blueberry lemon bread 🤣) all month with fresh blueberries from our backyard. We have a ton of peaches now and I made this recipe this morning with them instead of strawberries! It was amazing!! Thank you for all your help over the years and amazing recipes!!
My heart is happy that my recipes have been so helpful to you over the years! Thank you for your fabulous review and feedback! Happy cooking!
Delicious! I was having a time crunch and skipped the crumb topping but didn’t notice anything missing. Next time I may try a bit less sugar but otherwise we loved these muffins!
Thank you for your wonderful review and feedback! I’m thrilled you loved the muffins!