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.
250 g fresh strawberries
Put flour, sugar, baking soda and lemon zest in a large bowl and whisk gently with a balloon whisk or mix with the fork.
250 g self-raising flour, ½ teaspoon baking soda, 135 g caster (fine) sugar, grated zest of one lemon
In a jug whisk together oil, yogurt, soya milk and vanilla extract until smooth.
90 ml light olive oil, 150 g plain vegan yogurt, 100 ml soya milk, 1 teaspoon vanilla extract
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.
250 g fresh strawberries
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). Melt it in short, few seconds bursts in the microwave or in a bowl set over the pan with simmering water (Bain-Marie) - see notes below. 50 g vegan white chocolate chips
Once muffins are cool, drizzle over melted chocolate.
Decorate with slices of strawberries and mint leaves if desired and enjoy!
extra strawberries for garnish, few fresh mint leaves for garnish