Soft and fluffy bakery-style Vegan Strawberry Muffins with bursts of fruit and jamminess in every bite thanks to a combination of fresh strawberries and strawberry jam that gets swirled through the batter!
It's Vegan Strawberry Muffin time. We're talking soft, fluffy, fruity and jammy. Yes, jammy because we aren't just using fresh strawberries, we're also swirling strawberry jam through the batter for extra stickiness and even more strawberry flavour...An idea I got from my jammy strawberry overnight oats.
Try eating these delicious muffins with a generous schmear of vegan butter for a peak seasonal snack situation!
In this post - Everything you need to make the best Vegan Strawberry Muffins:
Here are the ingredients you need to make this recipe:
And some important ingredient notes:
- Strawberries- Use fresh strawberries. This is a great recipe for using up slightly past their best strawberries. I do not recommend using frozen strawberries because they are too wet and not flavourful enough.
- Strawberry jam - Strawberries lose a bit of their flavour when baked, so by adding swirls (yep we are swirling not mixing it in completely) of strawberry jam to the batter too, you add extra fruity flavour and make the muffins extra sticky, jammy and delicious!
- Flour – You can use all-purpose flour, spelt flour or white wholewheat flour in this recipe. For the best flavour though I recommend all-purpose flour.
- Vegan butter – The flavour is best with butter but you can use oil (any such as avocado oil, vegetable oil, canola oil or melted coconut oil) if you prefer. For those of you who bake oil and butter-free, I have included an oil-free option.
- Apple cider vinegar - An acid is necessary for this recipe to work properly. If you don't have apple cider vinegar use fresh lemon juice instead.
- Milk - Any plant milk works here (such as oat milk, almond milk, cashew milk or soy milk), but it should be unsweetened and unflavoured.
There is also the option to add vegan streusel crumbles to the tops of the muffins if you like your baked goods EXTRA and it works so well with this recipe. Highly recommend!
Expert Tip - I highly recommend using tulip style muffin liners when making this recipe. These muffins are big and will rise up over the tops of the pan. That means that any jammy bits above the liner will get cooked on and make removing the muffins really difficult. Most grocery stores sell them in the baking aisle. If you can't fin them it's really easy to make your own if you have some parchment paper. You can find a tutorial here.
How To Make Vegan Strawberry Muffins
These vegan strawberry muffins are really easy to make. Here's how:
- Mix the dry ingredients together.
- Mix the wet ingredients together (this includes the sugar).
- Mix the wet mixture into the dry mixture.
- Stir in the chopped strawberries, then swirl through the strawberry jam.
- Spoon the batter into the muffin tin wells ( I like to use an ice cream scoop), add the optional crumble topping, then bake.
- Cool in the pan.
Expert Muffin Tip - Want perfect muffin tops? You need to give them an initial, very hot blast in the oven then turn the temperature down after 5 minutes. Don't skip that step for the best results!
Let muffins cool completely on a wire rack then transfer to an airtight container with some paper towels laid above and below them and store at room temperature, unless it's in the middle of summer and really hot, then refrigerate. As muffins age, the moisture inside them rises to the surface and can make them damp. By packing them up with some paper towels you can avoid this.
If you need to store leftover vegan strawberry muffins for more than a couple of days the freezer is your best storage option. Muffins freeze extremely well for up to 3 months. Pop them into a freezer bag or a freezer-safe container and place carefully in the freezer. When you want them, remove from the freezer and let them defrost for a couple of hours at room temperature. You can make them taste oven-fresh again by warming them gently in the oven at 350°F (175 °C) for about 7 minutes.
This recipe is also wonderful when made with blueberries and blueberry jam, raspberries and raspberry jam or blackberries and blackbery jelly/jam.
I haven't tested the recipe with gluten-free flour but a good GF all-purpose flour like Bob's Red Mill 1 for 1 should work just fine.
I don't recommend using frozen strawberries in this recipe. They really lack flavour and are also very wet which will affect the finished texture.
To make this muffin recipe oil-free, use cashew butter instead of vegan butter. Use the same quantity and blend it up into the milk before proceeding with the recipe. If it's not really drippy/runny nut butter, you will need to add an extra 2 tablespoons of milk. Cashew butter has a neutral buttery flavour and will provide the necessary fat to create a nice spongy, good textured muffin. Note that they will not be quite as light and fluffy as they would if you use vegan butter.
More Muffin Recipes
Vegan Strawberry MuffinsAuthor:
- 2½ cups (312.5 grams) all purpose flour (plain flour in the UK)
- ½ teaspoon baking soda (bicarb in the UK)
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup (110 grams) vegan butter , (or ½ cup / 120 mls oil) - SEE NOTES FOR OIL-FREE OPTION
- ½ cup + 2 tablespoons (125 grams) sugar , white or cane sugar
- 1 cup (240 ml) non-dairy milk , unsweetened & unflavoured
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup (120 grams) diced strawberries , about ¼ inch dice, (do not use frozen strawberries)
- ½ cup (150 grams) strawberry jam
- 1 batch vegan streusel , to top the muffins
- Preheat oven to 425 °F (220 °C) and grease or line a muffin pan with tulip-style muffin liners. (see recipe notes for more info RE this).
- Make sure you have your chopped strawberries close by and give the strawberry jam a quick mix to loosen it up so it's not clumpy.
- To a large bowl add the flour, baking soda, baking powder and salt. Whisk them together to combine.
- Melt the butter and add it to a medium bowl. I pop it in the microwave for 20 seconds but you can also melt it in a pan on the stove over a very gentle heat.
- To the butter add the sugar, milk, apple cider vinegar and vanilla extract and whisk together really well.
- Pour the wet mixture into the dry mixture and mix together gently. Do not beat it hard and do not over-mix. You need to just incorporate it until you can't see any dry flour. Some small lumps are ok.
- Add the chopped strawberries and fold them through the batter.
- Spoon in the jam and do a few quick folds so it is swirled through the batter but not mixed in thoroughly.
- Divide the batter evenly between 10 muffin wells. For me that was 2 ice cream scooops in each. They should be filled pretty much to the top. Don't worry, they won't overflow because of my high temperature trick ;O)
- If using the optional streusel topping, add it to the top of the batter.
- Get the muffins in the oven as fast as you can and set a timer for 5 minutes. This initial 5 minutes at high-temperature step is really important so don't skip it.
- When the 5 minutes is up without opening the oven door, turn the temperature down to 350 °F (180 °C) and cook them for about another 18 minutes, but all ovens are different so be sure to read my tips for knowing when they are done in the step below. If using streusel cook them for 1 minute longer.
- When done they should have a golden hue and a skewer or toothpick inserted into the centre of one of them should come out clean, except for maybe a little bit of strawberry juice or jam.
- When you remove them from the oven, leave them in the pan until cool. Do not attempt to remove them while hot because they are really fragile.
Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.
I love these! I put the streusel topping on them and I seriously think they rival the only vegan place in town! So soft and delicious and easy to make. Even though I had strawberry preserves that I had to thin out, they turned out perfect!
Your postings for the month of July is totally amazing. I absolutely adore the picture of your restful place. It's so beautiful. And your recipes, oh WOW! You are on fire. Than you for all the work you do. I can hardly wait to try this recipe, I have cherries in the freezer and will substitute. Take care...
Melanie McDonald says
Ah thank you so much Laura! I'm glad you enjoyed it and are loving my recipes. Enjoy the muffins. They'll be great with cherries!
The best muffins I’ve ever eaten. Seriously better than most bakeries. Amazing recipe!
Elizabeth Bennett says
I made your lovely recipe for Strawberry muffins for dessert today. Next time I make them I will add more strawberries and extra jam as they did not taste very jammy/strawberry.
I made my batter mix in a Stand Mixer and used vegan butter instead of the usual vegan marge i normally make my cakes with. The vegan butter and stand mixer helped produce a lovely smooth batter mix. I had to cook them a bit longer as you say in your lovely recipe. Thank you so much for sharing. Elizabeth xx
Melanie McDonald says
Glad you enjoyed them Elizabeth!
As per my tips in the post I do not recommend increasing the strawberries or jam. The recipe was tested many multiple times to get the balance just right. If you add more the muffins end up too wet and can end up collapsing.