Vegan Strawberry Muffins
Author: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!
Ingredients
- 2½ cups (312 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 FAQs FOR OIL-FREE OPTION
- ½ cup + 2 tablespoons (125 grams) white or cane sugar
- 1 cup (240 ml) dairy-free 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
OPTIONAL
- 1 batch vegan streusel , to top the muffins
INSTRUCTIONS
- Preheat oven to 425 °F (220 °C). 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 then 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. All ovens are different so keep a close eye on them towards the end. If using streusel they will need 1 minute longer.
- When done they should have a golden hue and a skewer or toothpick inserted into the centre 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 - These muffins are sticky and big. They will rise up over the tops of the pan so any jammy bits above the liner could get cooked on & make removing the muffins difficult. For this reason, I recommend that you use tulip muffin liners. There's a link in the post above showing how to make them yourself from parchment paper!
Storing - Cool then transfer to an airtight container with some paper towels laid above & below. Store at room temperature for a couple of days or freeze for up to 3 months. 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 gently in the oven at 350°F (175 °C) for about 7 minutes.
NUTRITION
Serving: 1large muffin | Calories: 283kcal | Carbohydrates: 49g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 258mg | Potassium: 198mg | Fiber: 1g | Sugar: 21g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 2mg
