Vegan Double Strawberry Muffins Recipe

If you’re craving something bursting with fresh strawberry flavor and totally plant-based, then you’re in for a treat with this Vegan Double Strawberry Muffins Recipe. I love this recipe because it’s loaded with real strawberries both inside and on top, making every bite juicy and sweet. Trust me, once you try these muffins, you’ll find yourself reaching for seconds (and maybe thirds!). They’re moist, fluffy, and just perfect for breakfast, brunch, or a mid-afternoon snack. Stick with me here—I’m going to walk you through everything so your muffins turn out perfectly every time.

this …

Ingredients You’ll Need

These ingredients come together to balance sweetness, moisture, and that fresh strawberry punch. I always recommend using ripe strawberries for the best flavor and choosing a neutral oil so the fruit really shines through.

• Ripe strawberries: Fresh or defrosted frozen work perfectly; just make sure they’re juicy and sweet.
• Granulated sugar: This keeps the muffins nicely sweetened without overpowering the fruit.
• Dairy-free milk: I usually use almond milk, but any plant milk you like will do.
• Neutral flavored oil: Think avocado or sunflower oil for a light texture and no added flavor.
• Apple cider vinegar: Helps the muffins rise and become extra fluffy by reacting with the baking powder.
• Vanilla extract (optional): Adds a subtle warmth but skip it if you want pure strawberry flavor.
• Pink food coloring (optional): Just a touch for that pretty pink hue, but definitely not necessary if you want to keep it natural.
• All-purpose plain flour: Use spoon and level method to avoid dense muffins; or gluten-free flour if preferred.
• Baking powder: The leavening power behind those perfectly domed tops.
• Baking soda: Works with the vinegar and strawberries to give lift.
• Salt: Balances sweetness and enhances flavors.
• Chopped fresh strawberries: These add texture and bursts of juicy strawberry inside the muffin.

Variations

One of the things I love about this Vegan Double Strawberry Muffins Recipe is how easy it is to customize. I often tweak it depending on the season or what I have in the pantry. Feel free to experiment, and you’ll find your favorite combo.

• Berry Mix-Up: Instead of only strawberries, try adding blueberries or raspberries—just keep the total fruit amount the same for consistent texture.
• Gluten-Free Version: I’ve tried King Arthur’s measure-for-measure flour here; it works, but for truly moist results, my gluten-free strawberry cake recipe works great baked as muffins.
• Less Sugar Option: If you want to cut back on sugar, try using coconut sugar or a sugar substitute, but keep in mind it might affect the texture slightly.
• Extra Strawberry Topping: Double the strawberry pieces on top for that WOW factor, but just bake in more muffin tins to avoid overflow.

How to Make Vegan Double Strawberry Muffins Recipe

Step 1: Puree Those Strawberries

Start by tossing your ripe strawberries into a bowl and pureeing them with a stick blender. Alternatively, use a food processor or regular blender—that’s what I usually do. Just remember to remove the stems first! The puree gives your muffins that juicy, fruity base everyone will love.

Step 2: Mix the Wet Ingredients

To the strawberry puree, add your sugar, dairy-free milk, oil, apple cider vinegar, and if you’re using it, vanilla extract and pink food coloring. Whisk everything together until smooth. I like to make sure the sugar is mostly dissolved here so the muffins sweeten evenly.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Then add these dry ingredients to the wet mixture. Whisk gently until just combined—but don’t overmix! Some lumps and even little pockets of flour are okay. The batter should be thick and a little bubbly from the natural acid-leavening reaction.

Step 4: Fold in the Chopped Strawberries

This is where the ‘double’ strawberry magic happens. Fold in your chopped fresh strawberries carefully, so you keep those nice chunks of fruit intact. It adds lovely texture and sweet bursts in every bite.

Step 5: Fill Your Muffin Pans

Using an ice cream scoop or large spoon, fill your muffin liners with batter, creating heaped mounds. I find that these thick mounds bake up with gorgous tall domed tops. Sprinkle extra chopped strawberries on top and gently press them into the batter for decoration.

Step 6: Bake and Cool

Bake at 180°C (350°F) for 22-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out mostly clean — a few moist crumbs are perfect. Be careful not to overbake, or they’ll dry out. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Vegan Double Strawberry Muffins Recipe

Garnishes

I personally love adding a little fresh strawberry slice on top of each muffin just before serving—it makes them look so inviting! A light dusting of powdered sugar is a simple, elegant addition if you’re serving them for guests.

Side Dishes

Pair these muffins with a fresh fruit salad or a vegan yogurt parfait for a wholesome breakfast spread. They’re also fantastic alongside a cup of tea or coffee when you want a quick sweet pick-me-up.

Creative Ways to Present

For brunches or special occasions, I’ve arranged these muffins on a tiered cake stand paired with edible flowers and fresh mint leaves. It adds a pop of color and makes the whole display irresistible!

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container on the counter, and they stay moist and delicious for up to three days. For longer storage, refrigeration works but can sometimes dry them a bit—so I prefer freezing if I won’t eat them quickly.

Freezing

Wrap individual muffins tightly in plastic wrap or place them in freezer bags to avoid freezer burn. When I thaw them, they still taste fresh and maintain a soft texture. Freezing is perfect if you want to bake a big batch and enjoy them over time.

Reheating

To reheat, pop a muffin in the microwave for 20-30 seconds or warm it briefly in a toaster oven. This brings back the softness and makes them feel freshly baked. Just be careful not to overheat, or they can dry out.

FAQs

Final Thoughts

This Vegan Double Strawberry Muffins Recipe has become a staple in my kitchen because it’s just that good—juicy, sweet, and satisfying without any fuss. I love sharing these with friends and family, and I think you’ll find they quickly become your go-to treat whether it’s breakfast or a snack time indulgence. Give it a go, and don’t be surprised if you find yourself baking these again and again!

Print