These fluffy vegan strawberry muffins are bursting with real strawberry flavor from two layers of fruit: a fresh strawberry puree blended into the batter and juicy chopped strawberries folded throughout. The result is a soft, moist crumb, a naturally sweet berry taste, and pretty pink muffins that feel bakery-worthy but come together in one bowl.

Why You’ll Love This Recipe

Big strawberry flavor: You get strawberry in the batter and in chunks, so every bite tastes like fruit.
One-bowl and simple: Blend the strawberries, whisk in the rest, fold, and bake.
Soft and moist: Pureed strawberries plus oil keep the muffins tender without eggs or dairy.
Great for sharing: Makes a generous batch of large muffins (or more standard-size muffins).
Freezer-friendly: Bake once, stash extras, and enjoy later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet ingredients

2 cups (240 g) ripe strawberries, fresh or frozen then defrosted, weighed after stems are removed
1 cup (200 g) granulated sugar
2 1/2 tablespoons (40 g) dairy-free milk
1/2 cup (125 g) neutral-flavored oil
2 teaspoons apple cider vinegar or lemon juice
1 teaspoon vanilla extract (optional)
1/2 teaspoon pink food coloring (optional)

Dry ingredients

3 cups (375 g) all-purpose plain flour
3 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of salt
1 cup (120 g) fresh strawberries, chopped

To decorate (optional)

1 cup (120 g) fresh strawberries, chopped

Directions

Preheat the oven to 180°C (350°F). Line a muffin pan (or two pans) with muffin liners.
Puree the strawberries: Add the 2 cups (240 g) strawberries to a large mixing bowl and puree using a stick blender. If using a blender or food processor, puree first, then pour the puree into a large bowl.
Mix the wet ingredients: Add the sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla (if using), and pink food coloring (if using). Whisk until smooth and well combined.
Add the dry ingredients: Add the flour, baking powder, baking soda, and salt. Whisk gently until almost combined and you still see a few small streaks or pockets of flour. The batter should be very thick.
Fold in strawberries: Add the chopped fresh strawberries (1 cup / 120 g) and fold just until evenly distributed. Avoid overmixing.
Fill the muffin cups: Spoon or scoop the batter into the lined muffin cups, creating a heaped mound in each cup.
Top (optional): Sprinkle chopped strawberries on top and gently press them into the surface so they stay in place while baking.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Servings and timing

Servings: 12 large muffins (or at least 14 regular-size muffins)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Lemon strawberry: Add 1–2 teaspoons lemon zest to the batter for a brighter flavor.
Berry mix: Replace up to 1/2 cup of the chopped strawberries with blueberries or raspberries.
Extra-tall bakery style: Bake 6 muffins at a time in a 12-cup tray (fill every other cup) so heat circulates better and the tops rise higher. Bake in batches.
Crunchy topping: Add sliced almonds or a sprinkle of oats on top before baking.
Different sugar: Use coconut sugar for a deeper flavor, but expect a darker color and slightly more moisture.
Different flour: Whole wheat or spelt flour can work, but add a small splash more dairy-free milk if the batter seems too thick.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Store in an airtight container for up to 3 days (warm slightly before eating for the best texture).
Freezer: Freeze for up to 1 month. Wrap muffins individually or store with parchment between layers.
Reheating:
- Microwave: Warm 15–25 seconds for one muffin (a bit longer from frozen).
- Oven: Warm at 160°C (320°F) for 6–10 minutes until softened and heated through.

FAQs

Why is my batter so thick?

It’s supposed to be thick. A thicker batter helps the muffins rise higher and keeps the fruit from sinking too much.

Can I use frozen strawberries?

Yes. Frozen strawberries work well for the puree (defrost them first). For folding into the batter and topping, fresh strawberries are better because frozen pieces can leak extra moisture.

Do I have to add food coloring?

No. Without it, the muffins will be a lighter, more subtle pink. The flavor stays the same.

Can I replace the apple cider vinegar?

Yes. Lemon juice works the same way. It helps react with the baking soda for a tender, fluffy texture.

How do I keep the strawberries on top from sliding off?

Use chopped pieces (not thin slices) and gently press them into the batter before baking so they anchor in place.

What’s the best way to measure the flour?

If possible, use a kitchen scale for accuracy. If using cups, spoon flour into the measuring cup and level it off—don’t scoop directly from the bag.

Can I make these muffins less sweet?

You can reduce the sugar slightly, but too much reduction can change the texture and moisture. If you want to try, reduce by 2–3 tablespoons (25–35 g) first.

Can I make these gluten-free?

A reliable 1:1 gluten-free all-purpose blend can work, but textures vary by brand. Expect a slightly different crumb than wheat flour.

Why did my muffins turn out dry?

Overbaking is the most common reason. Pull them when a toothpick shows a few moist crumbs. Too much flour can also dry them out.

How do I know when the muffins are done?

Gently press the center—if it springs back, they’re ready. A toothpick should come out mostly clean with a few moist crumbs.

Conclusion

These vegan double strawberry muffins are the kind of bake that feels special but stays easy: one bowl, simple pantry ingredients, and a big payoff in flavor and texture. With puree for moisture and chopped berries for juicy bites, they’re perfect for breakfast, snack time, or sharing with friends—especially when strawberries are in season.