Description

Delight in these Vegan Double Strawberry Muffins, bursting with fresh strawberry flavor both inside and on top. Made without dairy or eggs, these moist and fluffy muffins combine ripe strawberries, a touch of apple cider vinegar, and vanilla for a naturally sweet and colorful treat. Perfect for breakfast or a wholesome snack, they’re easy to prepare and bake to golden perfection.

Ingredients

Scale

Wet ingredients

2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been 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

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Instructions

Preheat the oven and prepare muffin pans: Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners to prevent sticking and facilitate easy removal of the muffins.
Puree the strawberries: Add the 2 cups of ripe strawberries to a large mixing bowl and puree using a stick blender, or puree them in a blender or food processor before transferring to the bowl.
Combine wet ingredients: Add the sugar, dairy-free milk, neutral oil, apple cider vinegar, vanilla extract, and optional pink food coloring to the strawberry puree. Whisk thoroughly until fully combined.
Mix dry ingredients: In the same bowl, add the all-purpose flour, baking powder, baking soda, and salt. Whisk gently until just combined, leaving some small pockets of flour for a thick batter with a slightly bubbly appearance from the acid-leavening reaction.
Add chopped strawberries: Fold in the 1 cup of chopped fresh strawberries carefully to avoid overmixing, ensuring even distribution throughout the batter.
Portion the batter: Use an ice cream scoop or large spoon to evenly distribute the thick batter into muffin cups, forming heaped mounds to encourage a high rise.
Decorate muffins: Sprinkle additional chopped strawberries on top of each muffin and gently press them into the batter surface for an attractive finish.
Bake the muffins: Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool the muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely to avoid sogginess from trapped steam.
Storage: Enjoy warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to 3 days, or freeze for up to 1 month.

Notes

For the best accuracy in measurement, use a kitchen scale, especially for strawberries and flour. If using measuring cups for flour, use the spoon and level method to avoid packing too much flour which results in dry muffins.
Food coloring intensity varies between brands; adjust quantity as needed. Beetroot powder is an alternative but may yield inconsistent results and cause browning when baked.
This recipe can be adapted with King Arthur’s measure-for-measure gluten-free flour, though texture will differ. For superior gluten-free muffins, consider my gluten-free strawberry cake baked in muffin pans.
You may add extra chopped strawberries to batter and tops, but be cautious as it can cause overflow. Using at least 14 muffin liners is recommended to distribute batter evenly.
For taller muffin tops, bake only 6 muffins at a time using a 12-cup muffin tray to ensure proper spacing and airflow, requiring 2-3 baking batches.

Nutrition

Serving Size: 1 muffin (based on 12 muffins)
Calories: 240 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg