Description
These Vegan Double Strawberry Muffins are a delightful treat bursting with fresh strawberry flavor and a moist, tender crumb. Perfect as a breakfast snack or a sweet afternoon indulgence, they combine ripe strawberries in both the batter and as fresh toppings. Dairy-free and made with simple pantry staples, these muffins are easy to whip up and sure to please both vegan and non-vegan guests alike.
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
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners to prepare for the batter. This recipe yields 12 large muffins or at least 14 regular-sized muffins.
- Make the strawberry puree: Place the 2 cups of ripe strawberries in a large mixing bowl and puree them using a stick blender. Alternatively, puree the strawberries in a blender or food processor and then transfer the mixture to a large bowl.
- Combine wet ingredients: Add the sugar, dairy-free milk, neutral oil, apple cider vinegar (or lemon juice), vanilla extract (if using), and pink food coloring (optional) to the strawberry puree. Whisk thoroughly until well combined.
- Add dry ingredients: Incorporate the all-purpose flour, baking powder, baking soda, and salt into the wet mixture. Whisk just until the mixture is nearly combined; small pockets of flour should still be visible. The batter will be thick and slightly bubbly due to the reaction between the strawberry acids and leavening agents.
- Fold in chopped strawberries: Gently fold the 1 cup of chopped fresh strawberries into the batter until just combined. Avoid overmixing to keep the muffins tender.
- Portion the batter: Using an ice cream scoop or large spoon, divide the thick batter evenly into muffin liners, creating heaped mounds in each cup for a full muffin top.
- Add topping strawberries: Sprinkle the extra chopped strawberries on top of each muffin and press them lightly into the surface for decoration and added flavor.
- Bake the muffins: Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs. Be careful not to overbake to avoid dryness.
- Cool the muffins: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and store: Enjoy your muffins warm or at room temperature. Store 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 best accuracy, use a kitchen scale to measure ingredients, especially strawberries and flour. Alternatively, use the spoon and level method for flour measurement to avoid dry muffins.
- Food coloring intensity varies by brand; adjust as needed. Beetroot powder may be used but can cause browning when baked.
- For gluten-free options, King Arthur’s measure-for-measure flour can be used, although texture may vary; consider using a dedicated gluten-free strawberry cake recipe for similar results.
- Adding more chopped strawberries can increase moisture but may cause overflow; consider using more muffin liners (at least 14) to accommodate the volume.
- For higher muffin tops, bake 6 muffins at a time, spaced apart in a 12-cup muffin tray to allow air circulation and faster, more even baking. This may require baking in multiple batches.
Nutrition
- Serving Size: 1 large muffin
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
