Description
Delight in these Vegan Double Strawberry Muffins, bursting with fresh strawberry flavor and perfect for a plant-based treat. Made with a creamy blend of ripe strawberries, dairy-free milk, and oil, these muffins are light, moist, and packed with fresh fruit both inside and on top. Ideal as a breakfast snack or sweet indulgence, they’re easy to make and free from eggs and dairy.
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 the oven: Preheat your oven to 180°C (350°F) and line 1-2 muffin pans with muffin liners, preparing for 12 large or at least 14 regular muffins.
- Puree strawberries: Place the strawberries in a large bowl and puree them with a stick blender or use a food processor, then transfer the puree to a large mixing bowl.
- Mix wet ingredients: Add the sugar, dairy-free milk, neutral oil, apple cider vinegar, vanilla extract, and optional food coloring to the strawberry puree. Whisk thoroughly until fully combined.
- Add dry ingredients: Sift or add the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Whisk gently until just combined, leaving some small pockets of flour; the batter will be thick and slightly bubbly from the reaction of acids and leavening agents.
- Fold in chopped strawberries: Gently fold the 1 cup chopped fresh strawberries into the batter until evenly distributed but not overmixed.
- Portion batter: Using an ice cream scoop or large spoon, spoon the batter into muffin liners, forming a heaped mound in each cup for tall muffins.
- Decorate: Sprinkle additional chopped strawberries on top of each muffin and lightly press them into the batter surface.
- Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into a muffin comes out mostly clean with just a few moist crumbs. Avoid overbaking to keep muffins moist.
- Cool: Let the muffins cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
- Serve and store: Enjoy warm or at room temperature. Store leftovers in an airtight container at room temp up to 3 days, refrigerated up to 3 days, or frozen for up to 1 month.
Notes
- For accuracy, measure ingredients with a kitchen scale. Spoon and level method recommended for flour to avoid dryness.
- Food coloring intensity varies by brand; adjust quantity as needed. Beetroot powder can be used but may cause color changes upon baking.
- This recipe can be adapted using gluten-free flour like King Arthur’s measure-for-measure, though texture differs.
- Extra chopped strawberries may cause batter overflow; to manage volume, use more muffin liners (14+).
- Baking fewer muffins at once (e.g., 6 in a 12-cup tray) spaced apart helps create higher muffin tops due to better oven air circulation, so bake in batches if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
