Description
These Vegan Double Strawberry Muffins are bursting with fresh strawberry flavor and moisture, made entirely without dairy or eggs. Perfectly sweetened and tender, these muffins feature a thick batter studded with chopped strawberries and a vibrant strawberry puree base. They bake up fluffy with a beautifully domed top and are ideal for breakfast, snacks, or a delightful treat. Easy to prepare with pantry staples and fresh fruit, these muffins also allow optional pink coloring for an eye-catching appeal.
Ingredients
Scale
Wet Ingredients
- 2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
- 1 cup (200g) granulated sugar
- 2 ½ tablespoons (40g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 2 teaspoons apple cider vinegar, or lemon juice (or replace with more dairy-free milk)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon pink food coloring (optional)
Dry Ingredients
- 3 cups (375g) all-purpose plain flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 cup (120g) fresh strawberries, chopped
To Decorate (Optional)
- 1 cup (120g) fresh strawberries, chopped
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners. This recipe yields 12 large muffins or at least 14 regular-sized muffins.
- Make Strawberry Puree: Add the strawberries to a large mixing bowl and puree with a stick blender, or alternatively puree the strawberries in a blender or food processor, then transfer to a large bowl.
- Combine Wet Ingredients: To the strawberry puree, add granulated sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring if using. Whisk thoroughly until all wet ingredients are fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
- Combine Wet and Dry Mixtures: Add the dry ingredients into the wet strawberry mixture. Whisk until just combined — the batter will be thick with some small flour pockets and slight bubbles from the acid reacting with leavening agents. Do not overmix.
- Fold in Chopped Strawberries: Gently fold in the 1 cup of chopped fresh strawberries until evenly incorporated without crushing them.
- Portion the Batter: Using an ice cream scoop or large spoon, divide the thick batter into the lined muffin pans, forming heaped mounds in each cup for tall muffin tops.
- Top with Additional Strawberries: Sprinkle chopped strawberries over each muffin, gently pressing them into the surface for decoration.
- Bake the Muffins: Bake for 22-25 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep muffins moist and tender.
- Cool the Muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
- Serve and Store: Enjoy warm or at room temperature. Store leftover muffins in an airtight container at room temperature or in the fridge for up to 3 days, or freeze for up to 1 month.
Notes
- For best results, weigh ingredients with a kitchen scale. If using measuring cups, spoon and level the flour to avoid compacting, which can cause dry muffins.
- Food coloring intensity varies between brands; adjust quantity to desired color. Beetroot powder can be used but may result in brown hues after baking.
- This recipe works with King Arthur’s measure-for-measure gluten-free flour, though texture differs. For best gluten-free results, consider the linked gluten-free strawberry cake recipe baked in muffin pans.
- Adding extra chopped strawberries is fine but may cause muffins to overflow; dividing batter into at least 14 liners helps prevent this.
- For tallest muffin tops, bake 6 muffins at a time spaced apart in a 12-cup pan, baking in batches to allow hot air circulation for better rise.
Nutrition
- Serving Size: 1 large muffin (approx. 80g)
- Calories: 245
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
