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Strawberry muffins piled on a wooden surface.

Strawberry Muffins

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There's not much better than a warm muffin in the morning, and these vegan strawberry muffins are top-notch. Tender, fluffy, and loaded with fresh fruit, they're the perfect way to start the day.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 216
Author Jessica Hylton

Ingredients

  • .5 cup soy milk 120ml
  • 2 tablespoons lemon juice 30ml
  • 2 cups strawberries chopped, 300g
  • 1 tablespoon all-purpose flour for coating strawberries, 8g
  • .33 cup melted vegan butter 66g
  • 1 cup light brown sugar 200g
  • 1.5 teaspoons vanilla extract 7.5ml
  • 2 cups all-purpose flour 240g
  • 2 teaspoons baking powder 8g
  • 1 teaspoon sea salt 6g
  • .75 teaspoon lemon zest 1.5g
  • 3 tablespoons demerara sugar for topping, 35g

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
  • In a small bowl, stir together the soy milk and lemon juice. Let it sit for 5-10 minutes, until it looks slightly curdled. This works as your vegan buttermilk.
  • Place the chopped strawberries in a bowl. Reserve about 1/2 cup (75g) for topping the muffins later. Toss the remaining strawberries with 1 tablespoon flour. This helps keep them from sinking too much into the batter.
  • In a large bowl, whisk together the melted vegan butter, brown sugar, and vanilla extract until smooth. Pour in the vegan buttermilk and whisk again until combined.
  • In a separate bowl, whisk together the 2 cups of flour, baking powder, sea salt, and lemon zest.
  • Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until you no longer see dry streaks of flour. Do not overmix.
  • Gently fold in the flour-coated strawberries.
  • Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full. Scatter the reserved strawberries over the tops. Sprinkle each muffin with demerara sugar.
  • Bake for 20-25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. A little moisture from the strawberries is normal, but there should not be wet batter.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

  • Stick to soy milk: Other plant milks don't work as well with the lemon for that buttermilk effect. 
  • Don't over-mix. When making the batter, mix just until you can't see any dry flour. Overmixing will overdevelop the glutens, resulting in tough, over-dense muffins.
  • Flour the strawberries: This will help ensure they don't sink in the batter!
  • Storing leftovers. Once fully cooled and stored in an airtight container, these will keep well on the counter for ~5 days and in the freezer for up to 3 months. To reheat, pop them in the oven at 350°F for ~5 minutes or microwave for ~30 seconds.

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 313mg | Potassium: 104mg | Fiber: 1g | Sugar: 22g | Vitamin A: 42IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 1mg