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Vegan strawberry muffins on a rack, bowl with white chocolate chips and 2 fresh strawberries.
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5 from 9 votes

Vegan Strawberry Muffins

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.
Course Afternoon Tea, Dessert, Muffins, Treat
Cuisine American, British, International
Keyword vegan strawberry muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 199kcal
Author Jo Allison


  • 250 g self-raising flour see notes
  • ½ teaspoon 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 teaspoon 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


  • 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


  • Nutritional information is approximate, per muffin (without white chocolate drizzle) and should be treated as a rough guideline only.
  • In the absence of self-raising flour use plain (all-purpose) flour and 2 teaspoon baking powder. 
  • To melt white chocolate using Bain-Marie - Put white chocolate in a heatproof bowl placed over a pan with simmering water. 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. 
  • 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).
  • Freezer friendly (without chocolate and garnishes)for up to 3 months. 
  • 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!


Serving: 0g | Calories: 199kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 52mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 36IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 0.4mg