Description

These Vegan Double Strawberry Muffins are a delightful dairy-free and egg-free treat bursting with fresh strawberry flavor. Made with ripe strawberries both pureed and chopped, these muffins offer a moist and tender crumb with vibrant pink hues. Perfect for a wholesome breakfast or snack, they are easy to bake and store well for several days or even weeks in the freezer.

Ingredients

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Wet Ingredients

2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems 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 (see note for gluten-free alternatives)
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

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Instructions

Preheat and Prepare: Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners. This recipe yields 12 large muffins or at least 14 regular-sized muffins.
Puree Strawberries: Add the strawberries to a large mixing bowl and puree with a stick blender or use a blender/food processor to puree then transfer to a large bowl.
Mix Wet Ingredients: Add granulated sugar, dairy-free milk, neutral oil, apple cider vinegar or lemon juice, vanilla extract, and pink food coloring (if using) to the strawberry puree. Whisk together until fully combined.
Add Dry Ingredients: Sift or whisk together the all-purpose flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and whisk gently until just combined. Small pockets of flour remaining are fine—the batter should be thick and a bit bubbly due to the strawberry’s acid reacting with the leavening agents.
Fold in Chopped Strawberries: Carefully fold the chopped fresh strawberries into the thick batter until evenly distributed without over-mixing.
Scoop Batter into Muffin Pans: Use an ice cream scoop or large spoon to divide the batter evenly into the muffin liners. The batter should be thick enough to mound slightly over the top of each liner.
Add Strawberry Topping: Sprinkle the additional chopped strawberries on top of each muffin and gently press them into the surface to adhere during baking.
Bake the Muffins: Place the muffin pans in the preheated oven and bake for 22-25 minutes. Check doneness by inserting a toothpick into a muffin—it should come out mostly clean with a few moist crumbs. Avoid overbaking to keep the muffins moist.
Cool the Muffins: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a cooling 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 measurements, use a kitchen scale especially for the strawberries and flour. Use spoon and level method for flour if no scale is available to avoid dry muffins.
Food coloring intensity varies—adjust quantity as needed. Beetroot powder can be used but may turn muffins brown when baked.
Gluten-free option: King Arthur’s measure-for-measure flour works but texture varies. For best gluten-free results bake a dedicated gluten-free strawberry cake in muffin pans.
You may add extra chopped strawberries to batter and tops but beware of muffin overflow. Divide batter into at least 14 muffin liners to prevent spillage.
For highest muffin tops, bake 6 muffins at a time spaced apart in a 12-cup muffin pan allowing better oven air circulation, baking in 2-3 batches.

Nutrition

Serving Size: 1 large muffin
Calories: 290
Sugar: 19g
Sodium: 210mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg