Vegan Double Strawberry Muffins Recipe

If you’re craving a summer treat that’s bursting with fresh strawberry flavor but also 100% plant-based, I’ve got you covered with this absolutely delightful Vegan Double Strawberry Muffins Recipe. These muffins are so vibrant and moist, thanks to the double hit of strawberry puree and fresh strawberry chunks, you’ll find yourself coming back for more. Trust me, once you try these, they’ll be your go-to for breakfast, snacks, or even dessert!

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Ingredients You’ll Need

For these Vegan Double Strawberry Muffins, I love how the combination of strawberry puree and chopped berries gives you that natural fruit sweetness and texture, while the neutral oil keeps things moist without overpowering the flavor. Grab ripe, fragrant strawberries for the best impact!

• Ripe strawberries: Fresh or frozen work great; just defrost and drain any excess liquid if frozen.
• Granulated sugar: Gives just the right level of sweetness without masking the strawberry flavor.
• Dairy-free milk: Almond, oat, or soy milk are all good choices to keep it vegan and creamy.
• Neutral flavored oil: Use vegetable or sunflower oil so it won’t compete with the berries’ flavor.
• Apple cider vinegar or lemon juice: This acid reacts with the baking soda for a lovely crumb and a slight tang—don’t skip it!
• Vanilla extract (optional): Adds a subtle warmth that complements the strawberries beautifully.
• Pink food coloring (optional): Just for fun, if you want that bright, pretty pink hue.
• All-purpose flour: For a vegan recipe like this, it’s key to measure properly; spoon and level for best results.
• Baking powder and baking soda: Your rising agents to get those muffins nice and fluffy.
• Salt: A pinch enhances all the flavors.
• Fresh strawberries (chopped): The double strawberry effect—these get folded right into the batter.

Variations

I love playing around with this Vegan Double Strawberry Muffins Recipe to suit whatever mood or pantry I’m working with. You can easily add your creative flair here!

• Add-ins: I’ve tossed in some vegan chocolate chips or chopped nuts before for a little texture contrast—I highly recommend it.
• Gluten-free: While I recommend a different gluten-free strawberry cake recipe for the best texture, you can try a cup-for-cup gluten-free flour blend here—just expect a slightly different crumb.
• Lower sugar: If you prefer less sweetness, cut the sugar by a quarter or add a bit of maple syrup for a more complex flavor.
• Berry swaps: Sometimes I swap in fresh blueberries or raspberries to mix things up, but the strawberry duo is unbeatable.

How to Make Vegan Double Strawberry Muffins Recipe

Step 1: Puree the strawberries

Start by tossing your fresh or defrosted strawberries into a bowl and pureeing them until smooth with a hand blender—or use a regular blender if you don’t have one. I’ve found this step is key to getting that juicy strawberry flavor to infuse throughout the muffins evenly.

Step 2: Whisk together wet ingredients

Once your strawberries are pureed, add in the sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla extract, and food coloring if using. Whisk everything together until it’s smooth and well combined. This is when the magic starts—the acidity from the vinegar reacts with your leavening agents later to create that perfect muffin rise.

Step 3: Mix dry ingredients and combine

In a separate bowl, whisk your flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and whisk gently—but stop once you still see some small flour pockets. You want the batter thick and a bit lumpy, not overmixed. That thickness is absolutely normal and actually helps keep your muffins tender.

Step 4: Fold in fresh chopped strawberries

Now fold in the chopped strawberries gently to distribute those bursts of fresh fruit evenly without breaking them down too much. This is where that double strawberry effect shines; when you bite into these muffins, you get juicy puree plus delightful berry chunks.

Step 5: Scoop and top your muffins

Use an ice cream scoop or large spoon to spoon the thick batter into your muffin tin—heap it up so you get those lofty muffin tops. Sprinkle extra chopped strawberries on top and gently press them in. This not only looks pretty but adds a little fresh burst in every bite.

Step 6: Bake to perfection

Bake your muffins at 180°C (350°F) for 22 to 25 minutes. I always check with a toothpick around 22 minutes, and as soon as it comes out mostly clean with a couple of moist crumbs, I pull the muffins out. Overbaking is the biggest mistake—it’ll dry them out, so keep an eye!

Step 7: Cool and enjoy

Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. These are delicious warm or at room temp—I love sneaking one when they’re still a little warm and tender.

How to Serve Vegan Double Strawberry Muffins Recipe

Garnishes

I usually keep it simple and fresh by placing a few extra sliced strawberries on top, sometimes a light dusting of powdered sugar for a sweet touch. If I’m feeling fancy, a little vegan whipped cream on the side makes these muffins feel like a special treat.

Side Dishes

These muffins pair beautifully with a cup of plant-based yogurt or a creamy smoothie bowl for breakfast. I’ve also served them with a simple salad of mixed greens and citrus slices for an afternoon snack that’s light but satisfying.

Creative Ways to Present

For brunch gatherings, I like to arrange these muffins on a tiered fruit stand surrounded by fresh berries and edible flowers. It makes such a pretty presentation and really showcases those gorgeous strawberries in the muffins!

Make Ahead and Storage

Storing Leftovers

I store any leftover Vegan Double Strawberry Muffins in an airtight container at room temp for up to 3 days. If your kitchen is warm, popping them in the fridge keeps them fresh that same amount of time without drying out too much.

Freezing

Freezing is a game-changer for me—I place cooled muffins in a freezer bag with parchment paper between them so they don’t stick, and they keep well for up to a month. Just thaw overnight in the fridge or at room temperature before enjoying.

Reheating

To warm up muffins after freezing or storing, I pop them in a toaster oven or regular oven at 160°C (320°F) for about 5 minutes. It brings back the fresh-baked warmth and softness without drying them out like a microwave can.

FAQs

Final Thoughts

I absolutely love how this Vegan Double Strawberry Muffins Recipe comes together with such fresh flavor and tender texture—plus it’s so straightforward to make that I always feel confident baking it for family and friends. You’ll appreciate how the double dose of strawberries elevates each bite, making it feel special without any special effort. Please give this recipe a try; I’m sure these muffins will become just as beloved in your kitchen as they are in mine!

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