Vegan Double Strawberry Muffins Recipe

If you’re craving a bright, fluffy treat bursting with berry goodness, you’ve got to try this Vegan Double Strawberry Muffins Recipe. These muffins come out so tender and packed with fresh strawberries, it’s like having summer sunshine baked into every bite. Whether you’re vegan or just strawberry-obsessed (like me!), this recipe hits the spot every time—and I can’t wait to share it with you.

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Ingredients You’ll Need

This recipe is all about letting strawberries shine, balanced with simple wet and dry ingredients that come together beautifully. I always recommend using fresh, ripe strawberries if you can, but frozen works fine too—you’ll just want to defrost them first.

• Ripe Strawberries: Use fresh for best flavor, or frozen defrosted strawberries if out of season.
• Granulated Sugar: Sweetens naturally but you can swap for coconut sugar for a different flavor.
• Dairy-Free Milk: Almond, oat, or soy milk all work great here.
• Neutral Flavored Oil: I usually use sunflower or canola oil for a light crumb.
• Apple Cider Vinegar or Lemon Juice: Adds acidity to help leavening rise perfectly.
• Vanilla Extract (Optional): Gives a lovely aroma but not mandatory.
• Pink Food Coloring (Optional): Adds a cute pop of color if you’re feeling fancy.
• All-Purpose Flour: Make sure to measure properly to avoid dry muffins.
• Baking Powder: Key to muffin rise.
• Baking Soda: Works with the acid in strawberries to give lift.
• Salt: Enhances the sweetness and flavors.
• Extra Fresh Strawberries: For folding into batter and topping muffins.

Variations

I love how this Vegan Double Strawberry Muffins Recipe is a base for so many tweaks—you can really make it your own. Whether you want to add a swirl of dairy-free chocolate chips or swap strawberries for blueberries, it’s super versatile.

• Adding Chocolate Chips: I once added vegan white chocolate chips because my kids requested it, and they couldn’t get enough of that sweet surprise!
• Gluten-Free Flour: Use your favorite blend to make these gluten-free, but note texture can vary.
• More Fruit: Toss in some raspberries or chopped peaches for a mixed berry twist.
• No Food Coloring: The muffins are deliciously pink without it—only add if you want a fun pop of color.

How to Make Vegan Double Strawberry Muffins Recipe

Step 1: Puree Your Strawberries

Start by placing your washed and hulled strawberries in a large bowl. I use a stick blender right in the bowl to save on washing extra dishes, but a regular blender works perfectly too. Puree until smooth. This strawberry base is where so much of the flavor comes from, so don’t skip this step!

Step 2: Mix in the Wet Ingredients

Next, add your granulated sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla extract if you’re using it, and optional pink food coloring. Whisk it all together until the sugar dissolves and the mixture is uniform. This wet mix with strawberry puree creates a lovely pink batter that promises moist muffins.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Then add those dry ingredients to your wet bowl. Stir gently with a whisk or spatula until just combined—you want to avoid overmixing here. It’s okay if you still see a few small bits of flour. The batter will be thick, and a little bubbly from the natural acidity reacting with the leavening.

Step 4: Fold in Chopped Strawberries

Now fold in the extra chopped fresh strawberries. This is what earned the “Double Strawberry” name in the recipe—I love the bursts of fresh fruit inside every muffin. Be gentle folding so you don’t crush them.

Step 5: Portion and Top Muffins

Using an ice cream scoop or spoon, divide the thick batter into your lined muffin pans. I like to heap them generously so the tops come out tall and domed. Sprinkle the tops with more chopped strawberries and gently press to help them stick. This extra touch makes the muffins look beautiful after baking and gives a fresh strawberry burst on top.

Step 6: Bake and Cool

Bake your muffins for 22-25 minutes in a preheated 180°C (350°F) oven. Test doneness by inserting a toothpick—it should come out mostly clean with just a crumb or two. Don’t overbake; these muffins stay moist and tender when taken out on time. Let muffin pans cool 10 minutes before transferring muffins to a wire rack. Serving warm intensifies the strawberry aroma but they’re also great at room temp.

How to Serve Vegan Double Strawberry Muffins Recipe

Garnishes

I usually keep it simple by pressing a few fresh strawberry slices on top before baking—they caramelize nicely and make the muffins look gorgeous. Sometimes I dust them lightly with powdered sugar for extra charm when serving to guests.

Side Dishes

These muffins pair wonderfully with a cup of hot tea or coffee for a cozy morning or snack. I sometimes serve alongside fresh fruit salad or a vegan yogurt parfait to round out the breakfast.

Creative Ways to Present

For special occasions, I like to arrange the muffins in a lovely basket with strawberry stems as garnish or serve them topped with a dollop of coconut whipped cream and a drizzle of maple syrup. It turns them into a delightful brunch centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days. They keep surprisingly moist without refrigeration, but if your kitchen’s warm, popping them in the fridge can extend freshness by a day or two.

Freezing

Freezing is a lifesaver! I wrap muffins individually in plastic wrap then place them in a freezer-safe bag. They keep well for up to a month. When you’re ready to eat, just thaw at room temp or pop in the microwave for about 20-30 seconds for that fresh-baked feel.

Reheating

To warm leftovers, I cover muffins with a damp paper towel and microwave them for 20 seconds to bring back softness without drying out. Alternatively, a quick 5-minute toast in a low oven revives that just-baked warmth and crumb.

FAQs

Final Thoughts

I absolutely love how this Vegan Double Strawberry Muffins Recipe feels like a hug in muffin form—a perfect balance of fresh fruit and tender crumb that’s easy to whip up anytime. When I first made these, I was amazed at how the strawberries shine in every bite without any eggs or dairy. You’re going to enjoy baking (and eating) these as much as I do. Give it a try this weekend and watch your kitchen fill with that irresistible strawberry scent!

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