Berries are my favorite fruit, hands down. Strawberries sit at a very respectable number two on my list (sorry strawberries, blueberries will always be number one in my heart). But when strawberry season rolls around and those red beauties show up looking plump and juicy at the market, I can’t help myself.
That’s exactly how this vegan strawberry muffin recipe came to be. They’re soft, fluffy, bursting with fresh strawberries, and topped with a buttery crumble that makes them taste like something from a bakery window.
These muffins are perfect for breakfast, an afternoon snack with tea, or a sweet little treat tucked into a lunchbox. If you’ve tried our Vegan Blueberry Muffins and loved them, consider this their slightly pinker, equally delicious cousin.
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What Makes This Vegan Strawberry Muffin Recipe Special
A lot of vegan muffin recipes end up dense, gummy, or dry. Not these. The combination of soy milk with apple cider vinegar creates a quick vegan buttermilk that gives the muffins a tender crumb and beautiful rise. A little lemon zest brightens up the strawberry flavor so every bite tastes like summer. And the crumble topping adds the perfect crunchy, sugary contrast to the soft muffin underneath.
This recipe doesn’t require any unusual ingredients, and the muffins turn out with bakery-style domed tops every single time.
Shopping List
For the muffins
- soy milk (or any plant-based milk)
- apple cider vinegar
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- lemon zest
- coconut oil (or vegetable oil)
- vanilla extract
- lemon juice
- strawberries
For the crumble topping
- all-purpose flour
- brown sugar
- vegan butter
- cinnamon (optional)
How to Make Vegan Strawberry Muffins
Preheat and Prep
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly spray with non-stick spray.
Make the Vegan Buttermilk
In a small bowl, whisk together the soy milk and apple cider vinegar. Set it aside for about 5 minutes to curdle. This vegan buttermilk gives the muffins their soft, tender texture.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
Combine the Wet Ingredients
Add the melted coconut oil, vanilla extract, and lemon juice to your vegan buttermilk. Give it a quick whisk.
combine all ingredients
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Fold in the diced strawberries carefully so you don’t break them up too much.
Make the Crumble Topping
In a small bowl, combine the flour, brown sugar, melted vegan butter, and cinnamon. Use a fork to mix until it forms coarse crumbs.
Fill the Muffin Tin
Use an ice cream scoop to divide the batter evenly between the 12 muffin liners. Sprinkle a generous amount of crumble topping over each one.
Bake
Bake for 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool
Let the muffins rest in the pan for 5 minutes, then transfer them to a wire cooling rack to finish cooling.
Why This Vegan Strawberry Muffin Recipe Works
The magic here is in the balance. The apple cider vinegar reacts with the baking soda to create lift, giving you beautiful domed tops. The coconut oil adds richness without making the muffins greasy. Fresh strawberries bring natural sweetness and moisture, while the lemon zest keeps everything from tasting flat. And the crumble topping takes these from good to bakery-worthy.
Variations to Try
Go gluten-free Swap the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill Gluten-Free All-Purpose Flour or King Arthur’s Measure for Measure Flour. Add ¼ teaspoon xanthan gum if your blend doesn’t already include it.
Use frozen strawberries If fresh berries aren’t in season, frozen strawberries work well. Don’t thaw them first. Toss them with a tablespoon of flour before folding in to prevent the batter from turning pink.
Try a different flour. Whole wheat flour or spelt flour can replace up to half the all-purpose flour for a heartier muffin.
Add a lemon twist These naturally lean toward a vegan strawberry lemon muffin vibe. Add an extra tablespoon of lemon juice to the batter for a bolder citrus note.
Skip the crumble Sprinkle turbinado sugar on top instead for a simple sparkly finish.
Tips to Keep It Fresh
Store leftover muffins in an airtight storage container at room temperature for up to 2 days. After that, pop them in the fridge for up to 5 days. To freeze, let them cool completely, wrap individually in plastic wrap, and place in freezer bags for up to 3 months. Thaw at room temperature or warm in the microwave for about 20 seconds.
If you’re making these ahead for a brunch or gathering, they reheat beautifully. A quick 10 seconds in the microwave brings back that just-baked softness.
Vegan Strawberry Muffins
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl
- Small mixing bowl
- Whisk
- Ice cream scoop (optional)
- Wire cooling rack
Ingredients
For The Muffins
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1½ cups diced fresh strawberries
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 tablespoons melted vegan butter
- ¼ teaspoon cinnamon optional
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a small bowl, whisk together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle (makes vegan buttermilk).
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
- Add the melted coconut oil, vanilla extract, and lemon juice to the vegan buttermilk and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the diced strawberries, being careful not to overmix.
- In a small bowl, combine ½ cup flour, brown sugar, melted vegan butter, and cinnamon. Mix with a fork until coarse crumbs form.
- Divide the batter evenly among the 12 muffin liners using an ice cream scoop.
- Sprinkle the crumble topping generously over each muffin.
- Bake for 22 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
These vegan strawberry muffins prove that you don’t need dairy or eggs to bake something truly delicious. Whether you’re using peak-season berries or pulling a bag from the freezer, they come out tender, fruity, and perfectly sweet every time. Bake a batch this weekend and let us know how they turn out!
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
Can I use frozen strawberries in vegan Strawberry muffins?
Yes, frozen strawberries work well in this recipe. Don’t thaw them before adding to the batter. Toss them in a tablespoon of flour first to keep them from sinking and to prevent the muffin batter from turning pink.
Why are my vegan muffins dense or gummy?
Overmixing is usually the culprit. Once you combine the wet and dry ingredients, stir just until no dry streaks remain. A few lumps in the batter are perfectly fine and actually help keep the muffins light and fluffy.
What’s the best vegan milk for baking muffins?
Soy milk is my top pick because it has enough protein to mimic dairy milk and creates the best vegan buttermilk when combined with apple cider vinegar. Almond milk, oat milk, and cashew milk also work.
How do I keep strawberries from sinking in muffin batter?
Toss the diced strawberries with a tablespoon of flour before folding them into the batter. The flour coating helps them stay suspended throughout the muffin instead of sinking to the bottom.
Can I make these muffins without oil?
You can swap the coconut oil for unsweetened applesauce or mashed banana for an oil-free version. The texture will be slightly denser and the muffins won’t keep as long, but they’ll still taste great.
