Vegan Strawberry Muffins

close up on a baked strawberry muffin that's been split in half.

5 stars (7 ratings)

Vegan Strawberry Muffins

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!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 303kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition