1. Can I use frozen strawberries for this muffin recipe?

Yes, frozen strawberries work well for the puree component. Just make sure they are fully thawed and drained before blending. For best texture and aesthetics, use fresh strawberries for the chopped add-ins and muffin tops.

2. How do I store these Vegan Double Strawberry Muffins?

You can store them in an airtight container at room temperature for up to 3 days , or in the refrigerator for up to 4 days . For longer storage, freeze the muffins for up to 1 month . Reheat in the microwave or oven for a fresh-out-of-the-oven feel.

3. Why did my muffins come out dense or gummy?

Overmixing the batter or using too much strawberry puree can cause dense, soggy muffins. Always measure ingredients precisely, ideally using a kitchen scale, and mix until just combined. A thick batter ensures better muffin rise and texture.

4. Can I make these muffins oil-free or lower in sugar?

Yes! You can replace the oil with unsweetened applesauce for a lower-fat option. To reduce sugar, try using coconut sugar or a natural alternative like monk fruit, though results may vary slightly in texture and sweetness. Always taste-test and adjust based on your preferences.

Vegan Double Strawberry Muffins – Easy Recipe

Name: Vegan Double Strawberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (240g) ripe strawberries, fresh or frozen then defrosted – for pureeing; 1 cup (200g) granulated sugar – for sweetness and structure; 2 ½ tablespoons (40g) dairy-free milk – to adjust batter consistency; ½ cup (125g) neutral flavored oil – provides moisture and softness; 2 teaspoons apple cider vinegar – helps muffins rise and stay tender; 1 teaspoon vanilla extract (optional) – enhances flavor; ½ teaspoon pink food coloring (optional) – boosts natural pink color; 3 cups (375g) all-purpose flour – provides structure; 3 teaspoons baking powder – leavening agent for rise; ¼ teaspoon baking soda – works with vinegar to leaven; Pinch of salt – enhances flavor; 1 cup (120g) fresh strawberries, chopped – folded into the batter; 1 cup (120g) fresh strawberries, chopped – for topping (optional)

Description

These Vegan Double Strawberry Muffins are bursting with flavor, featuring both pureed and chopped strawberries for a rich, fruity taste. They’re moist, fluffy, and made in just one bowl with simple plant-based ingredients. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2 cups (240g) ripe strawberries, fresh or frozen then defrosted – for pureeing
1 cup (200g) granulated sugar – for sweetness and structure
2 ½ tablespoons (40g) dairy-free milk – to adjust batter consistency
½ cup (125g) neutral flavored oil – provides moisture and softness
2 teaspoons apple cider vinegar – helps muffins rise and stay tender
1 teaspoon vanilla extract (optional) – enhances flavor
½ teaspoon pink food coloring (optional) – boosts natural pink color
3 cups (375g) all-purpose flour – provides structure
3 teaspoons baking powder – leavening agent for rise
¼ teaspoon baking soda – works with vinegar to leaven
Pinch of salt – enhances flavor
1 cup (120g) fresh strawberries, chopped – folded into the batter
1 cup (120g) fresh strawberries, chopped – for topping (optional)

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Instructions

Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
Puree 2 cups of strawberries in a bowl using a stick blender or food processor.
Add sugar, dairy-free milk, oil, vinegar, vanilla, and optional food coloring to the puree and whisk until combined.
Sift in flour, baking powder, baking soda, and salt. Mix until just combined.
Fold in 1 cup of chopped strawberries into the thick batter.
Scoop the batter into muffin liners, mounding slightly for domed tops.
Press additional chopped strawberries into the tops of each muffin (optional).
Bake for 22–25 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use a kitchen scale for best accuracy in measuring flour and strawberries.
Do not overmix the batter to avoid dense muffins.
To create higher muffin tops, bake only 6 muffins at a time in a 12-cup tray.
Optional: Add lemon zest, chocolate chips, or swap strawberries for raspberries or blueberries.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 110mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg