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!
PREP TIME: 10 minutesminutes
COOK TIME: 23 minutesminutes
TOTAL TIME: 33 minutesminutes
Servings: 10large muffins
Ingredients
2½ cups (312.5grams)all purpose flour (plain flour in the UK)
½teaspoonbaking soda(bicarb in the UK)
2½teaspoonsbaking powder
½teaspoonfine sea salt
½ cup (110grams)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 (240ml)non-dairy milk, unsweetened & unflavoured
2teaspoonsapple cider vinegar
2teaspoonsvanilla extract
1 cup (120grams)diced strawberries, about ¼ inch dice, (do not use frozen strawberries)
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.
NOTES
Lining the pan - This strawberry muffin recipe is a sticky one and the muffins are big and will rise up over the tops of the pan. That means that any jammy bits above the liner could get cooked on and make removing the muffins really difficult once they cool. For this reason, I recommend that you use tulip muffin pan liners. There's a link in the post above showing how to make them from parchment paper!Oil-free - To make 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.