Vegan Strawberry Muffins

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!

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.

These vegan strawberry muffins are really easy to make. Here's how:

1. Mix the dry ingredients together.
2. Mix the wet ingredients together (this includes the sugar).
3. Mix the wet mixture into the dry mixture.
4. Stir in the chopped strawberries, then swirl through the strawberry jam.

5. Spoon the batter into the muffin tin wells ( I like to use an ice cream scoop), add the optional crumble topping, then bake.
6. 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.

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

If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!