Vegan Strawberry Muffins

5 from 13 votes

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:

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Ingredient notes
How To Make Vegan Strawberry Muffins
Storing Muffins
Flavour Variation
Recipe FAQs
More Muffin Recipes
Recipe Video
Recipe
Comments & Reviews

Ingredient notes

Here are the ingredients you need to make this recipe:

strawberry muffin ingredients as per written ingredient list

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:

how to make strawberry muffins step by step

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!

Storing Muffins

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.

Flavour Variation

This recipe is also wonderful when made with blueberries and blueberry jam, raspberries and raspberry jam or blackberries and blackbery jelly/jam.

Recipe FAQs

Can I make these vegan strawberry muffins gluten-free?

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.

Can I use frozen strawberries?

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.

How do I make them oil-free?

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.