Vegan Strawberry Muffins
These vegan strawberry muffins are soft, fluffy, and bursting with fresh strawberry flavor—all without eggs or dairy. Made with simple pantry ingredients, they bake up moist and tender every time, making them perfect for breakfasts, snacks, or meal prep.
Ingredients
- Main Ingredients
- 1½ cups all-purpose flour
- 1 cup fresh strawberries finely diced and patted dry
- ¾ cup plant-based milk almond, oat, or soy
- Flavor Base & Sweeteners
- ¾ cup sugar white or organic cane
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- Pantry Staples
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup neutral oil canola, vegetable, or melted coconut oil
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease.
- Wash, hull, dice strawberries, and pat dry.
- Mix Dry Ingredients
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients
- In a separate bowl, combine plant-based milk, oil, vanilla, and vinegar.
- Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined—do not overmix.
- Fold in strawberries carefully.
- Bake
- Divide batter evenly among muffin cups (about ¾ full).
- Bake for 20–22 minutes, until tops are lightly golden and a toothpick comes out clean.
- Cool
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Pat strawberries dry to avoid soggy muffins.
- Overmixing leads to dense muffins—mix just until combined.
- These muffins firm up slightly as they cool.