I have been baking so many vegan muffin flavors for my family such as my Oatmeal Vegan Muffins, Vegan Raspberry Muffins, or Banana Almond Butter Muffins, and with the strawberry season coming up, it’s time to share with you this vegan strawberry muffin recipe.
Why You’ll Love Vegan Strawberry Muffins
If you have been vegan for a while or a vegan beginner baker, you will fall in love with this vegan strawberry muffin recipe. It’s so easy to prepare that even kids enjoy making it. All it requires is a good oven calibration, a quality muffin pan, and a few wholesome ingredients. You don’t need to be an expert baker to make these vegan strawberry muffins. I took care of testing the recipe over and over again, to make sure it’s easy to follow and a success every single time.
Tips For Baking The Best Vegan Muffins
It’s very easy to bake a batch of vegan muffins that taste like a classic muffin recipe. I know that you may wonder how you can make fluffy muffins without eggs or butter. But it is actually super simple because I’ve worked our for you the science of vegan baking.
Vegan Buttermilk
The first trick to making ultra-moist, fluffy muffin crumbs without eggs or dairy is to combine plant-based milk and acid ingredients. You can use lemon juice, vinegar, or orange juice. The acidity makes the milk texture creamy, very close to sour cream, adding the best moist texture to vegan muffin recipes.
Choice of Fat
You must use oil or melted vegan butter to make egg-free muffins fluffy. The latter is mainly made of oil. The best oils are low-flavored oils like canola oil, refined, melted coconut oil, or light olive oil. If you swap the oil for unsweetened apple sauce or mashed banana, the texture will be more dense and packed. It will work, but you can’t expect the same bakery-style crumb in your strawberry muffin.
Don’t Over-Stir The Batter
One of the common mistakes when baking without eggs is to stir the muffin batter for so long that you over-activate the gluten. As a result, the muffins won’t rise and stay packed, gummy, and dense.
Ingredients and Substitutions
Making these strawberry muffins is very easy and here are the simple ingredients you need to start:
All-Purpose Flour – Make sure you fill the measuring cups with a spoon-level method to avoid overpacking the cups with flour. Granulated Sugar – You can use any granulated sweetener you have on hand, white or caster sugar is the best option to keep the color of the muffin golden. But, coconut sugar is a great refined sugar-free option to make healthier vegan muffins. Baking Powder – Make sure you have fresh baking powder or the muffins won’t raise much. Salt – This is a must to make the sweet flavors pop in muffins. Melted Vegan Butter – Make sure you let it cool down before bringing it in contact with the remaining ingredients. You can also use light oils like canola oil or light olive oil for a better-for-you choice. Fresh Strawberries – Hull the top and discard their green part. Cut the strawberries into small pieces using a shape knife. If you are using frozen strawberries, thaw, cut them into pieces, and discard the juice released by frozen strawberries. Unsweetened Almond Milk – Or feel free to use soy milk, oat milk, or coconut milk. Apple Cider Vinegar – This ingredient is used to cuddle the plant-based milk and make the muffins soft and moist. Cinnamon – optional, I add some for extra flavors. Vanilla Extract – for flavor. Cornstarch – This is used to roll the diced strawberries and prevent them from sinking to the bottom of the muffin cups.
How To Make Vegan Strawberry Muffins
More Vegan Muffin Recipes
If you are a baking lover like me, you may want to try my:
