Vegan Strawberry Muffins

Name: Vegan Strawberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 250 g self-raising flour (see notes); 1/2 tsp baking soda; 90 ml light olive oil (or another neutral oil - cold-pressed rapeseed oil, sunflower oil); 150 g plain vegan yogurt; 100 ml soya milk (or any other neutral plant milk); 135 g caster (fine) sugar; grated zest of one lemon; 1 tsp vanilla extract; 250 g fresh strawberries (washed, hulled and roughly chopped); 50 g vegan white chocolate chips (optional); extra strawberries for garnish (optional); few fresh mint leaves for garnish (optional)

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Vegan Strawberry Muffins are all about summer! Packed full of fresh strawberries with a hint of lemon & white chocolate drizzle, they're a real treat.

Vegan strawberry muffins with white chocolate drizzle on a cooling rack.

Don't you just love summer and all the berry goodness it brings!

I absolutely adore baking with berries and once we're full to the brim with fresh strawberries and fancy a little change, it is time to get baking.

My vegan strawberry muffins are made with vegan yogurt for extra moisture and fluffiness, a touch of lemon zest (it goes soo well with strawberries) and infamous white chocolate drizzle.

Soo good!

If you're more of a cake person check out my Vegan Strawberry Yogurt Cake.

Jump to:

✔️ Why you'll love this recipe
📝 Ingredients and substitutes
🔪 Instructions
🥡 Storing
💭 Pro Tips
❓ FAQ
😋 More fresh strawberry recipes
📋 Recipe
💬 Comments

✔️ Why you'll love this recipe

Easy summer bake, perfect for using up that glut of strawberries.
No mixer, one bowl recipe.
Egg, dairy and nut free.
Simple, easily accessible ingredients.
Vegan strawberry muffins are super light and fluffy.
Perfect treat for summer picnics, end of school year bake sales, coffee mornings, as a snack or even cheeky breakfast.
Quick and easy to make and portable too!

📝 Ingredients and substitutes

Here's what you will need to make my Vegan Strawberry Muffins:

Ingredients for making vegan strawberry muffins.

Fresh Strawberries - For me these muffins are a seasonal treat so I would only recommend using fresh berries when they are in season.

Self-Raising Flour - I use it here for ease but when I run out I use plain (all-purpose) flour with 2 teaspoons of baking powder.

Baking Soda - For extra boost and help in rising. It's all about chemical reaction with the acid in yogurt.

Caster Sugar - Either regular or golden caster sugar are fine. Granulated sugar should work too although I prefer and would recommend fine caster here.

Vegan Yogurt - Use your favourite plain vegan yogurt. It will make these muffins nice and fluffy and moist. It will also help them raise in the absence of eggs.

Soya Milk - Another substitute for eggs here. I love using soya milk in baking due to its high protein content but any other neutral plant milk will be fine.

Olive Oil - I like using light olive oil in baking but any neutral oil like cold-pressed rapeseed or sunflower will be fine.

Vanilla Extract - Flavour.

Lemon Zest - Flavour. I try and use organic lemons whenever I can especially when using their zest. If you can't make sure to give them a good scrub first.

***Quick Tip*** I pour some freshly boiled water over my lemons whether organic or not and give them a scrub. Not only does it get rid of impurities but at the heat "gets the juices flowing" and you're likely to get more juice out of your lemon this way.

Vegan White chocolate Chips - You might have different options wherever you are but in the UK I like Moo Free White Baking Drops. You can of course forgo the drizzle if you want to or use different type of chocolate if you prefer.

Decorated vegan strawberry muffin on a plate with more muffins in the background.

🔪 Instructions

Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

Preheat the oven to 180C/350F/Gas Mark 4 and line muffin tin with 12 paper cases.

Wash and hull the strawberries. Dry them gently with kitchen towel and chop roughly, set aside.

Hulled and chopped strawberries on a wooden board.

Put flour, sugar, baking soda and lemon zest in a large bowl and whisk gently with a balloon whisk or mix with the fork.

In a jug whisk together oil, yogurt, soya milk and vanilla extract until smooth.

Make a well in the centre of your dry ingredients and pour in your wet mixture.

Mix it in gently and only until all the ingredients are combined and you can no longer see the flour. Take care not to overmix.

Add chopped strawberries and fold them in gently.

Divide muffin batter between 12 muffin cases and bake in pre-heated oven for approx. 25 min or until toothpick inserted in the centre comes out clean.

Let the muffins cool in the tin for 5 minutes before taking them out and onto the wire rack to cool completely.

While muffins are cooling melt some white chocolate chips for the drizzle (optional), details in a recipe card.

Once muffins are cool, drizzle over melted chocolate.

Decorate with slices of strawberries and mint leaves if desired.

Enjoy!

Mixing strawberries into the batter, muffins before and after baking.

Strawberry muffin on a plate decorated with a slice of strawberry and mint leaves.

🥡 Storing

Store: Vegan strawberry muffins can be kept in the airtight container on the kitchen counter for up to 2 or in the fridge for up to 4 days.

If you've got a hot kitchen (and in the summer most of us do), I would put them in the fridge at the end of the day they're baked (if not already eaten).

Freeze: They freeze well (without chocolate drizzle) and other garnishes. Simply let them cool and freeze int he freezer proof bag or container for up to 3 months.

Defrost: Take them out of the freezer and defrost overnight in the fridge or on the kitchen counter in couple of hours.

💭 Pro Tips

There is no need to sieve the flour. I usually pop all the dry ingredients in a large bowl and give them a good mix with a baloon whisk or a fork to make sure that they are all nicely combined.

Make your own self-raising flour by adding 2 teaspoons of baking powder to 250g of plain (all-purpose) flour.

Do not overmix the batter. Mix gently and only until there is no visible sign of dry ingredients.

Use kitchen scales to measure out your ingredients. They're much more accurate than cup measurements.

Use oven thermometer for consistent baking results as oven thermostats temperature vary a lot!

❓ FAQ

Can I use frozen strawberries to make these muffins?

I have only ever baked these using fresh strawberries during strawberry season and so would recommend going with fresh.

Can I use different fruit with this recipe?

I don't see why not! You can go with equal quantity of other berries or try small chunks of apricots, peaches, plums, apples or pears instead.

Would vegan strawberry muffins work with gluten-free flour?

I haven't tried them with gluten-free flour but don't see why you couldn't use your favourite gluten-free flour to adjust them to your needs.

Also make sure to use certified gluten-free raising agents if required.

How to melt white chocolate?

My favourite way of melting white chocolate is by putting it in a heatproof bowl placed over a pan with simmering water (bain-marie).

Make sure the bowl doesn't touch the water. Let the chocolate melt slowly giving it a gentle stir from time to time with silicone spatula. Once melted, remove the chocolate from the heat and drizzle over the muffins.

Alternatively, you can melt it in short, few seconds bursts in the microwave.

Strawberry muffins on a rack, fresh strawberries, mint leaves, white chocolate chips.

Have you tried my Vegan Strawberry Muffins?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

😋 More fresh strawberry recipes

Strawberry & Banana Ice Lollies

Easy Strawberry Coulis

Strawberry Overnight Oats

Strawberry Chocolate Brownies

📋 Recipe

Vegan strawberry muffins on a rack, bowl with white chocolate chips and 2 fresh strawberries.

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5 from 9 votes