Juicy Vegan Strawberry Muffins

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These vegan strawberry muffins are tender, moist, and bursting with fresh, fruity flavors. Each bite features juicy strawberries surrounded by a light, fluffy, and spiced muffin batter. Serve them as an on-the-go breakfast, a teatime snack, or a sweet treat to round off summertime meals.

Strawberry muffins bunched together on a cloth with a couple muffin liners filled with fresh strawberry fruit.

Why you’ll love this recipe

Summery: Make the most out of farm-fresh strawberries during the summer months by preparing a batch of vegan strawberry muffins!
Easy to make: Just stir, pour, and bake! This is a muffin recipe that even beginner bakers can master.
Customizable: Add in some chocolate chips, blueberries, nuts, or dried fruits. The possibilities are virtually endless!

What are vegan strawberry muffins?

I’ve been on a bit of a muffin kick lately! I’m not sure what my favorite is between vegan chocolate chip muffins, vegan blueberry muffins, vegan strawberry muffins, and these vegan savory muffins. But, I’ll let you be the judge!

This recipe is a healthier take on classic muffins, using plant-based ingredients without compromising any taste or texture. The fluffy, moist crumb is dotted with juicy strawberries and a hint of warm cinnamon.

Their golden-brown exterior encases a light and airy interior, creating a beautiful contrast in every bite. I love to serve mine fresh from the oven with a touch of vegan butter or jam. They pair perfectly with specialty beverages like Oat Milk Chai Latte, matcha chai lattes, or chai hot chocolates.

Ingredients & Substitutions

Vegan strawberry muffin ingredients laid out with labels.

All-purpose flour: Creates a light and fluffy texture while providing structure. You can also use whole wheat flour or a 1:1 gluten-free flour blend instead.
Sugar: Adds a delicately sweet touch to the muffins. Feel free to substitute regular granulated sugar with cane sugar or coconut sugar for a deeper flavor.
Baking powder: This is the leavening agent for this recipe that gives the muffins their rise. Ensure it's fresh for the best results.
Cinnamon powder: Adds a hint of warm spiciness. If you don’t have cinnamon, you can also try nutmeg, allspice, or cardamom.
Salt: Enhances the other flavors and gives the muffins depth. Don’t skip the salt!
Oat milk: Makes the muffins moist and tender. You can use any non-dairy milk you prefer. Some of my other go-to's are almond, soy, or cashew milk.
Coconut oil: Adds moisture and richness. You can use refined coconut oil, vegetable oil, or canola oil instead if you prefer a neutral taste.
Apple sauce: Works as a great vegan egg substitute and adds moisture. You can also use an equal amount of mashed bananas or yogurt if you prefer.
Vanilla extract: Adds a sweet, rich aroma. I highly suggest using pure vanilla extract.
Apple cider vinegar: Creates an even more tender muffin texture. Other acids like regular white vinegar, lemon juice, or white wine vinegar will all work as well.
Strawberries: If strawberries aren't in season, you can use frozen ones. Alternatively, substitute them with other berries like blueberries, blackberries, or raspberries.

How to make vegan strawberry muffins

Step 1: Start off by preheating your oven to 350F. While it’s warming, line your muffin tray with parchment muffin liners. Then in a small mixing bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, and salt. Once they're nicely combined, set the bowl aside.

Step 2: Grab a medium bowl and start mixing the lukewarm oat milk, melted coconut oil, apple sauce, and vanilla extract. Ensure everything is well blended.

Step 3: Slowly add your dry ingredients to the bowl with the wet ingredients. Mix them together until the batter comes together, but be careful not to overmix it.

Chopped strawberries over batter in a mixing bowl with wooden spatula in it.

Step 4: Stir the apple cider vinegar into your batter, then gently fold in bite-sized strawberry pieces. Make sure to save a few for the top of the muffins!

Muffin baking tray with tins filled with batter and strawberries.

Step 5: Grab a spoon and divide your batter evenly into the prepared muffin cups. Sprinkle the top of each muffin with the reserved strawberry pieces.

Strawberry muffins on a cooling rack with a couple muffin liners filled with whole strawberries.

Step 6: Pop the tray into the oven and bake your vegan strawberry muffins for 30 minutes. Let them cool for around 10 minutes before serving.

Storage & Reheating

If you end up with extra vegan strawberry muffins, here’s what to do:

Room temperature: Cool your muffins at room temperature, then transfer them to an airtight container for up to 3 days.
Freezer: For longer storage, I recommend freezing these vegan strawberry muffins in a freezer bag or airtight container for up to 3 months.
Reheating: Warm the muffins in the microwave for a few seconds until heated through. Or you can heat them up in an oven at 350F for about 4-5 minutes.

Variations

Nutty: Add chopped walnuts, pecans, pistachios, or almonds for a crunch.
Tropical: Use pineapple and coconut flakes instead of strawberries.
Apple cinnamon: Substitute strawberries with chopped apples and add extra cinnamon.
Banana: Replace apple sauce with mashed bananas and leave out the strawberries.
Pumpkin spice: Use pumpkin purée instead of apple sauce and add pumpkin spice.

Close up of a strawberry muffin on a cooling rack.

Top tips

Don't overmix: This can result in dense muffins. Mix the batter until the dry ingredients are just incorporated.
Fill the tins evenly: An ice cream scoop can help portion the batter for even baking.
Bake in the center: Baking on the center rack promotes an even heat distribution and a perfect rise for your vegan strawberry muffins.
Use ripe strawberries: The riper the berries, the sweeter the muffins!
Fold gently: Be gentle when folding in your strawberries to prevent the batter from turning pink.

FAQ

How can I make my muffins fluffier?

To make your muffins fluffier, ensure your baking powder is fresh, and don't overmix your batter. Both these factors contribute to a light texture in these vegan strawberry muffins.

Can I use frozen strawberries?

Yes, you can use frozen strawberries if fresh ones aren't available; however it's easier to chop fresh strawberries into bite size pieces. Also, remember to fold them into the batter straight from the freezer.

How can I tell when my muffins are done?

Your muffins are done when they're golden on top and a toothpick inserted into the center comes out clean or with a few crumbs left behind.

Half bite strawberry muffin over two stalked muffins.

More vegan desserts

If you enjoyed these vegan strawberry muffins, you need to try some more of my most popular desserts like these:

Vegan Blueberry Muffins: Sweet, tender, and fruity muffins.
Vegan Savory Muffins: Hearty, filling, and satisfying "eggless" muffins.
Vegan Chocolate Chip Muffins: Soft, tender, and fluffy mini muffins bursting with sweet chocolaty goodness.
Vegan Peach Ice Cream: Made with just a few ingredients and a blender.
Gluten Free Vegan Chocolate Chip Cookies: A simple small batch recipe that’s easy to make.
Carrot Pie: Quick and easy sweet potato pie alternative.