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
Scale
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
