Description
These Vegan Double Strawberry Muffins are a delightful treat bursting with fresh strawberry flavor, made without any dairy or eggs. Using ripe strawberries both in the batter and as a topping, these muffins offer a moist, thick texture with a beautifully sweet and tangy taste. Perfect for breakfast, snack, or dessert, they are simple to prepare and bake into fluffy, fruit-filled delights that keep well at room temperature, refrigerated, or frozen.
Ingredients
Scale
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
- 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: Preheat your oven to 180°C (350°F) and 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 bowl and puree them using a stick blender, or puree in a blender/food processor and transfer to a large bowl.
- Combine Wet Ingredients: Add sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla extract, and food coloring to the strawberry puree. Whisk until well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt into the bowl. Whisk gently until just combined; the batter should be thick and may have some small pockets of flour remaining. Do not overmix.
- Fold in Chopped Strawberries: Gently fold in the chopped fresh strawberries until just incorporated, preserving the chunky texture.
- Fill Muffin Pans: Using an ice cream scoop or large spoon, divide the thick batter evenly among the muffin cups, creating heaped mounds.
- Decorate: Sprinkle additional chopped strawberries on top of each muffin and gently press them into the surface.
- Bake: Bake for 22-25 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs. Avoid overbaking to maintain moistness.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
- Serve and Store: Enjoy warm or at room temperature. Store leftover muffins airtight at room temperature or in the fridge for up to 3 days, or freeze for up to 1 month.
Notes
- Measure ingredients by weight using a kitchen scale for best accuracy, especially strawberries and flour. Use spoon and level method for flour if no scale is available.
- Food coloring intensity varies; adjust amount accordingly. Beetroot powder is an alternative but may cause browning when baked.
- This recipe can be made gluten-free by substituting with a gluten-free flour blend, but texture will vary. Consider baking a dedicated gluten-free strawberry cake for best results.
- Adding too many chopped strawberries can cause batter overflow; spread batter across more muffin liners if increasing strawberry quantity.
- For highest muffin tops, bake 6 muffins at a time in a 12-cup tray with space in between to allow hot air circulation for faster, taller rising. Bake in multiple batches if needed.
Nutrition
- Serving Size: 1 large muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
