Vegan Double Strawberry Muffins Recipe

If you’ve ever dreamed of biting into a soft, moist muffin bursting with juicy fruit yet completely plant-based, you’re in for a treat. This Vegan Double Strawberry Muffins Recipe is hands down one of my favorite ways to celebrate fresh strawberries, whether it’s spring, summer, or anytime strawberries catch my eye at the market. Imagine muffins loaded with pureed and chopped strawberries—double the strawberry goodness in every bite. Trust me, you’ll want to keep these in your regular baking rotation!

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Ingredients You’ll Need

The combination of ripe strawberries in both pureed and chopped forms really makes this Vegan Double Strawberry Muffins Recipe shine. I always recommend using fresh strawberries when possible, but frozen works too if properly thawed. Let me walk you through what I use and why—it’ll help with your shopping list!

• Ripe Strawberries: Fresh is best, but if you use frozen, thaw and drain well so your batter isn’t too watery.
• Granulated Sugar: I use organic cane sugar to keep it refined sugar-free, but regular sugar works perfectly fine.
• Dairy-Free Milk: Almond, oat, or soy milk all work well—you’re just looking to add a little moisture and activate the leavening.
• Neutral Flavored Oil: Like canola or sunflower; olive oil can be overpowering here.
• Apple Cider Vinegar or Lemon Juice: This provides a “buttermilk effect” to help the muffins rise beautifully.
• Vanilla Extract (optional): For that cozy, sweet undertone I find irresistible.
• Food Coloring (optional): I sometimes add a tiny bit of pink food coloring to give a fun blush color—totally skip this if you prefer natural tones.
• All-Purpose Flour: Spoon and level for accuracy to avoid dry muffins, or see the notes below for gluten-free options.
• Baking Powder: The main leavening agent to get those muffins rising tall.
• Baking Soda: Works with the acid from strawberries and vinegar for an extra lift.
• Salt: Just a pinch to balance the sweetness and deepen flavor.
• Chopped Fresh Strawberries: For that delightful burst of juicy chunks in every bite.

Variations

Since I love playing with this recipe, I want to encourage you to make it your own! It’s flexible enough to handle tweaks for your preferences or what’s on hand without losing its magic.

• Gluten-Free Version: I experimented with King Arthur’s Measure for Measure flour and though the texture shifts a bit, it’s still delicious—just keep expectations that gluten-free muffins can be denser.
• Added Nuts or Seeds: I once tossed in chopped almonds for crunch, which my family absolutely adored, but be careful not to crowd the batter too much or it won’t rise as nicely.
• Swapped Fruit: You can replace some strawberries with fresh raspberries or blueberries for a mixed berry twist that’s equally delicious.
• Less Sweet Option: Cutting back the sugar by a quarter cup works fine if you prefer less sweetness, especially if your strawberries are very ripe and naturally sweet.

How to Make Vegan Double Strawberry Muffins Recipe

Step 1: Puree your strawberries into a luscious base

Start by removing stems from about 2 cups of fresh strawberries, then puree them using a stick blender or food processor. The puree creates a juicy, flavorful base that gives these muffins their signature strawberry kick. I always do this in a large bowl because we’ll be mixing everything together right after. If your strawberries are frozen, thaw and drain any excess water first so your batter doesn’t turn too runny.

Step 2: Whisk in the wet ingredients

Add the sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla extract, and food coloring if you’re using it, to the strawberry puree. Whisk everything together until well combined. I love how vibrant and irresistible this mixture looks already—it’s like a promise of sweet, strawberry bliss.

Step 3: Combine your dry ingredients but don’t over-mix

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Then gently add these dry ingredients to the wet strawberry mixture. Whisk just until it’s almost combined, leaving small pockets of flour here and there. That thick batter is exactly what you want—it means your muffins will be tender and rise well. I used to worry if the batter looked lumpy, but that’s perfectly normal!

Step 4: Fold in chopped strawberries and portion for baking

Gently fold in the chopped fresh strawberries, taking care not to overmix. The chunky fruit adds texture and extra strawberry bursts in every mouthful. Using an ice cream scoop or large spoon, dollop heaping mounds of batter into muffin liners—you want them fairly full for nicely domed tops. I recommend baking no more than 6 muffins at once in a 12-cup muffin tray for the best rise and highest tops.

Step 5: Top with extra strawberries and bake

Sprinkle chopped strawberries on top of each muffin and gently press into the batter. This not only looks pretty but adds an extra juicy finish. Bake at 180°C (350°F) for 22-25 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Don’t overbake or your muffins will dry out—that was a mistake I made the first time, but now I keep a close eye from 20 minutes onward.

Step 6: Cool and enjoy

Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. These muffins are delightful warm or at room temperature, though I have to admit I often snatch one fresh from the oven when they’re still soft and juicy!

How to Serve Vegan Double Strawberry Muffins Recipe

Garnishes

I usually add a few fresh strawberry slices or even a light dusting of powdered sugar for a sweet and pretty finish. Sometimes I slather a little vegan butter or jam on warm muffins too—gets me every time!

Side Dishes

These strawberry muffins pair so well with a hot cup of tea or coffee for a cozy morning. If you’re serving brunch, I love pairing them with creamy coconut yogurt or a mixed fruit salad for a colorful, fresh spread.

Creative Ways to Present

Once, for a birthday party, I arranged the muffins in a cake shape on a platter, adding extra strawberries and edible flowers on top. It was a total showstopper and super easy to do—your guests will think you went all out!

Make Ahead and Storage

Storing Leftovers

Wrap leftover muffins tightly in an airtight container at room temperature, and they’ll stay fresh for about three days. I like to keep them on the counter because refrigeration can dry them out a bit.

Freezing

I freeze any extras in a freezer-safe bag after wrapping individually in parchment paper to prevent sticking. They hold up wonderfully for up to a month without losing their strawberry flavor or texture.

Reheating

When you’re ready to enjoy frozen muffins, I pop them in the microwave for 20-30 seconds or warm them in a toaster oven. This brings back their fresh-baked softness and juiciness like magic.

FAQs

Final Thoughts

This Vegan Double Strawberry Muffins Recipe holds a special place in my heart because it combines comfort with the natural sweetness of fresh fruit, all while being plant-based and allergy-friendly. Every time I bake these, it feels like sharing a warm hug through food. I hope you’ll love making and eating them just as much as I do—these muffins are perfect for brightening up any morning or sweetening your day.

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