If you’re craving a delightful breakfast or snack that bursts with fresh, fruity flavor, I’ve got the perfect treat for you. This Vegan Double Strawberry Muffins Recipe is hands down one of my favorites to whip up when I want something sweet, moist, and completely plant-based. Imagine biting into a soft, fluffy muffin filled with not one but two kinds of strawberries — pureed for that juicy base and fresh chopped pieces for extra bursts of strawberry goodness. I promise, once you try these, they’ll become your new go-to.
Why You’ll Love This Recipe
- Double Strawberry Goodness: Both pureed and chopped strawberries give intense fruity flavor and texture.
- Perfectly Moist & Fluffy: I’ve fine-tuned this recipe to deliver muffins that stay soft, never dry.
- Easy Vegan Ingredients: No eggs or dairy needed, so it’s great for vegan and allergy-friendly diets.
- Great for Beginners: Simple steps and straightforward mixing make this foolproof, even if you’re new to baking.
Ingredients You’ll Need
Using fresh, ripe strawberries really makes a difference here, and I always recommend using a neutral oil to keep the focus on the strawberry flavor. Having the right flour and leavening agents is key for that perfect fluffy texture.
- Strawberries: Fresh or previously frozen and thawed work; sweeter berries make tastier muffins.
- Granulated sugar: Balances the tartness of the strawberries perfectly.
- Dairy-free milk: Any plant milk you have on hand works well.
- Neutral flavored oil: Like sunflower or canola to keep the flavor mild.
- Apple cider vinegar or lemon juice: Adds zing and reacts with baking powder for rise.
- Vanilla extract: Optional but adds a lovely warm aroma.
- All-purpose flour: Provides structure; I’ll share a note on gluten-free options.
- Baking powder and baking soda: Essential for the fluffy, risen texture.
- Salt: Enhances all the flavors wonderfully.
- Extra chopped strawberries: Folded in and sprinkled on top for that double strawberry effect.
Variations
I love that this Vegan Double Strawberry Muffins Recipe is a great canvas for tweaking — whether you want to swap berries, adjust sweetness, or make it gluten-free. Experimenting helps keep breakfast exciting!
- Gluten-Free Version: I tried swapping in King Arthur’s measure-for-measure gluten-free flour and while the texture shifts a bit, it still yielded delicious muffins; just keep an eye on baking times.
- Berry Medley: Once, I added blueberries along with strawberries — my family went crazy for that combo!
- Less Sweet: Simply cut back on sugar by a quarter to make these muffins a bit more breakfast-friendly.
- Food Coloring: I experimented with natural pink shades, like beetroot powder, but honestly, I prefer the subtle, natural pink from the strawberries themselves.
How to Make Vegan Double Strawberry Muffins Recipe
Step 1: Preparing the Strawberry Puree
Start by removing the stems from your strawberries and adding them to a large mixing bowl. I usually grab my trusty stick blender here — in seconds, those berries become a beautiful, juicy puree that’s the star of this recipe. If you don’t have one, a food processor or regular blender works just fine too! This puree forms a flavorful, moist base for the muffins.
Step 2: Mix the Wet Ingredients
To your strawberry puree, whisk in the sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), and the vanilla extract if you’re using it. I love this step because you can already smell those lovely vanilla and strawberry aromas coming together — it means you’re on the right track!
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. This pre-mixing helps your muffins rise evenly and have that light texture we all love. Then, add the dry mix to the wet ingredients and gently whisk — but don’t overdo it! You want a thick batter with a few small pockets of flour; overmixing risks tough muffins. You’ll notice the batter looks a bit bubbly — that’s the acid in strawberries activating the leavening agents, which is a great sign.
Step 4: Fold in Chopped Strawberries
Now for the “double” strawberry magic — fold in the chopped fresh strawberries just until evenly distributed. Be gentle so you don’t crush the pieces and turn your batter pinker than you want. These chunks add delightful texture and juicy surprises in every bite.
Step 5: Scooping & Baking
Using an ice cream scoop or a big spoon, mound heaped scoops of batter into your lined muffin pans. I’ve found that spacing the muffins apart by baking only 6 at a time in a 12-cup pan helps them rise higher and bake more evenly. Feel free to sprinkle extra chopped strawberries on top and gently press them down for a pretty, inviting look.
Bake at 180°C (350°F) for 22-25 minutes. Keep an eye on the timer and test with a toothpick — it should come out mostly clean with a few moist crumbs. Avoid overbaking, as those dry muffins aren’t fun for anyone!
Once baked, let them cool in the pan about 10 minutes, then transfer to a cooling rack to reach room temperature. These muffins are fantastic warm but also delicious once cooled.
Pro Tips for Making Vegan Double Strawberry Muffins Recipe
- Use a Kitchen Scale: I always weigh the strawberries and flour for consistent results. It’s a game changer!
- Don’t Overmix: Mixing until just combined keeps your muffins tender — I learned the hard way when I got dense, chewy muffins from over-stirring.
- Space Muffins While Baking: Bake fewer muffins at once for higher, fluffier tops. I love how professional mine look when I do this!
- Fresh Strawberries are Key: Use the ripest berries you can find — they bring natural sweetness and that gorgeous red tint.
How to Serve Vegan Double Strawberry Muffins Recipe
Garnishes
I love topping these muffins with a little extra fresh sliced strawberries or even a light dusting of powdered sugar when serving. It makes them look extra pretty for guests or Sunday brunch!
Side Dishes
Pair these muffins with a dollop of coconut yogurt or your favorite nut butter for a protein boost. Fresh fruit salad or a warm cup of tea also complement the fruity flavors really well in my opinion.
Creative Ways to Present
For a special occasion, try serving these muffins in a pretty basket lined with a strawberry-patterned napkin or build a cute muffin tower with toothpick flags. Kids especially love when I add little vegan “strawberry” food picks on top!
Make Ahead and Storage
Storing Leftovers
These muffins keep beautifully in an airtight container at room temperature for up to 3 days. I learned it helps to place a paper towel in the container to absorb any moisture so they stay fresh and don’t get soggy.
Freezing
I’ve frozen these muffins wrapped individually in plastic wrap and in a freezer bag for up to a month. When I want a quick breakfast, I just grab one out to thaw on the counter or gently warm in the microwave.
Reheating
Microwaving for 20-30 seconds works great if you’re in a hurry, but if you’ve got time, warming them gently in a 325°F oven for about 5-7 minutes revives that just-baked softness and flavor.
FAQs
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Can I use frozen strawberries in this Vegan Double Strawberry Muffins Recipe?
Absolutely! Just make sure to thaw and drain excess liquid before pureeing your strawberries. This prevents the batter from becoming too watery and helps maintain the right muffin texture.
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What can I substitute for apple cider vinegar?
You can use fresh lemon juice as a direct substitute, or simply add a bit more dairy-free milk if you prefer no acid. The vinegar helps the muffins rise by reacting with the baking soda, but you’ll still get nice results without it.
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Can I make these muffins gluten-free?
Yes! I recommend King Arthur’s measure-for-measure gluten-free flour. It slightly changes the texture but still produces tasty muffins. Just watch baking time closely as gluten-free flours sometimes bake faster.
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Why is my batter bubbly before baking?
That’s a natural reaction as the acids in strawberries react with your baking powder and soda. It actually means the leavening is working — your muffins will come out light and fluffy as a result!
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How do I avoid dry muffins?
Don’t overbake — start checking around 22 minutes with a toothpick. Also, measuring your flour accurately (ideally with a scale or spoon-and-level method) ensures your batter isn’t too dry to begin with.
Final Thoughts
This Vegan Double Strawberry Muffins Recipe is a true crowd-pleaser in my kitchen — it’s got that perfect balance of sweet and tangy strawberry goodness, with a texture that stays delightfully moist. I love making a batch on the weekend to enjoy throughout the week, and I’m pretty sure you’ll find yourself reaching for these muffins again and again. Give it a try and treat yourself to something special and wholesome that even non-vegans rave about!
Print
Vegan Double Strawberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 large muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Double Strawberry Muffins are moist, fluffy, and bursting with fresh strawberry flavor. Perfect for breakfast or a snack, they use ripe strawberries both in the batter and as fresh chunks folded in and sprinkled on top, making the muffins intensely fruity. Made without eggs or dairy, these muffins rely on apple cider vinegar and baking powder to rise, keeping them perfectly light and vegan-friendly.
Ingredients
Wet Ingredients
- 2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
- 1 cup (200g) granulated sugar
- 2 ½ tablespoons (40g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 2 teaspoons apple cider vinegar or lemon juice (or replace with more dairy-free milk)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon pink food coloring (optional)
Dry Ingredients
- 3 cups (375g) all-purpose plain flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 cup (120g) fresh strawberries, chopped
To Decorate (Optional)
- 1 cup (120g) fresh strawberries, chopped
Instructions
- Preheat and prepare pans: Preheat your oven to 180°C (350°F). Line 1 or 2 muffin pans with muffin liners. This recipe makes 12 large muffins or at least 14 regular-sized muffins.
- Puree strawberries: Place the ripe strawberries into a large mixing bowl and puree them using a stick blender. Alternatively, you can puree the strawberries in a blender or food processor, then transfer the puree to a large bowl.
- Combine wet ingredients: Add the granulated sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract, and optional pink food coloring to the strawberry puree. Whisk thoroughly until the mixture is well combined.
- Add dry ingredients: In the same bowl, add the all-purpose flour, baking powder, baking soda, and salt. Whisk gently until just combined; the batter should remain thick with some small flour pockets visible. Do not overmix as some bubbled texture is desired from the acid reacting with the leavening agents.
- Fold in chopped strawberries: Add the 1 cup of chopped fresh strawberries and gently fold them into the batter until evenly distributed.
- Portion batter: Using an ice cream scoop or large spoon, divide the thick batter into the prepared muffin liners, creating a heaped mound in each cup.
- Decorate muffins: Sprinkle extra chopped strawberries on top of the batter in each muffin cup, gently pressing them into the surface.
- Bake: Bake muffins in the preheated oven for 22-25 minutes or until a toothpick inserted into a muffin comes out mostly clean with a few moist crumbs. Avoid overbaking to prevent dryness.
- Cool down: Let the muffins cool in the muffin pan for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and store: Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.
Notes
- For best results, use a kitchen scale for precise ingredient measurements, especially for strawberries and flour. If using measuring cups, spoon the flour into the cup and level it off with a knife rather than scooping directly from the container.
- Food coloring intensity varies by brand; adjust amount as needed. Beetroot powder is an alternative but can cause browning during baking.
- This recipe works with King Arthur’s measure-for-measure gluten-free flour, although texture differs. For gluten-free muffins, consider using the gluten-free strawberry cake batter in muffin pans.
- You may add more chopped strawberries into the batter and on top, but be cautious as this can cause overflow. Use at least 14 muffin liners if adding extra fruit.
- For the tallest muffin tops, bake no more than 6 muffins at a time spaced apart in a 12-cup muffin tray. This allows hot air circulation for quicker, more even baking and higher rise.
Nutrition
- Serving Size: 1 large muffin
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
