This vegan strawberry muffin recipe is easy to make in one bowl with fresh summer strawberries and simple baking staples. But the best part is the sweet and buttery crumble on top! Made from vegan butter, sugar, and flour, it’s a melt-in-your-mouth treat that takes every strawberry-loaded bite over the top. Want to put your own spin on the muffins? It’s a very versatile recipe! Easily make the batch of muffins with gluten free flour or with oil free substitutes. Or spruce it up with even more fruit in the batter, like berries, rhubarb, or bananas. The possibilities are endless! For a fancier summer breakfast treat, consider whipping up a batch of these incredible Strawberry Rolls.
Ingredients needed (with substitutions)
All purpose flour – This yields the fluffiest, most tender muffins. A good quality gluten free all purpose flour will also work, or whole wheat pastry flour or even spelt flour. Sugar – You need granulated sugar for structure and sweetness in the muffin batter. Both granulated sugar and brown sugar are needed for a rich, caramel-like sweetness in the crumbly streusel topping. Baking powder Cornstarch – Did you know that cornstarch can make baked goods light and chewy? It’s true! Arrowroot or tapioca starch will also work. It’s especially helpful since there are no eggs in vegan baking. Salt Vegan butter – Or use a neutral vegetable oil instead, like canola oil. The crumb topping can be made with melted coconut oil instead of butter as well. Soy milk – Make sure it’s unsweetened so your muffins aren’t overly sweet. Use any plant milk instead of soy. Vanilla extract Strawberries – Fresh strawberries are best! When you’re shopping, look for bright red strawberries without blemishes and with bright green tops. If needed, you could probably use frozen strawberries or even freeze dried strawberries.
How to make vegan strawberry muffins
Find the complete recipe with measurements in the recipe card below. Whisk all of the dry ingredients together in a large mixing bowl. Pour the melted butter, soy milk, and vanilla over the dry mix, then gently stir until everything is just combined together. To finish the batter, gently fold in the chopped strawberries. Pour the batter into a lined muffin tin. To make the crumb topping, stir the melted butter, sugars, and flour together with a fork until the mixture is crumbly. Sprinkle the crumble over the muffin tops. Bake the strawberry muffins until they’re golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool for a few minutes in the muffin tin before transferring them to a cooling rack to cool completely. Store them away once they’re cool or enjoy them right away!
Tips for success
Only stir the wet ingredients into the dry mix until you have a smooth batter and no dry flour streaks remain. Overmixing will lead to dry and dense muffins. Spray the muffin liners with a light layer of cooking oil to prevent the batter from sticking. Fill the muffin tin ¾ of the way full with batter. You want to leave enough room for the crumble topping and for the muffins to rise. You can skip the crumb topping if you need the muffins in a hurry. If you skip the crumb topping, press a few extra strawberries into the tops of the muffins before baking. Stir 1 to 2 tablespoons of fresh lemon zest into the muffin batter for a pop of zesty brightness!
Flavor variations
Strawberries pair so well with all kinds of ingredients, making this recipe easy to play with when it comes to more add-ins. Put your own spin on it by substituting up to 1 cup of the chopped strawberries for any of these add-ins:
Blueberries Raspberries Rhubarb Peaches Slivered almonds Chocolate chips Blackberries Cherries Walnuts Sliced bananas
Frequently asked questions
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