Description
Vegan Double Strawberry Muffins are soft, moist, bakery-style muffins made in one bowl with strawberry puree blended into the batter and juicy chopped strawberries folded throughout for big berry flavor in every bite.
Ingredients
- Wet: 2 cups (240 g) ripe strawberries, fresh or frozen then defrosted (weighed after stems removed)
- Wet: 1 cup (200 g) granulated sugar
- Wet: 2 1/2 tablespoons (40 g) dairy-free milk
- Wet: 1/2 cup (125 g) neutral-flavored oil
- Wet: 2 teaspoons apple cider vinegar or lemon juice
- Wet: 1 teaspoon vanilla extract (optional)
- Wet: 1/2 teaspoon pink food coloring (optional)
- Dry: 3 cups (375 g) all-purpose plain flour
- Dry: 3 teaspoons baking powder
- Dry: 1/4 teaspoon baking soda
- Dry: Pinch of salt
- Mix-in: 1 cup (120 g) fresh strawberries, chopped
- Optional topping: 1 cup (120 g) fresh strawberries, chopped
Instructions
- Preheat oven to 180°C (350°F). Line a 12-cup muffin pan (or two pans) with muffin liners.
- Puree strawberries: Add 2 cups (240 g) strawberries to a large mixing bowl and puree with a stick blender (or puree in a blender/processor, then pour into the bowl).
- Mix wet ingredients: Whisk in sugar, dairy-free milk, oil, apple cider vinegar (or lemon juice), vanilla (if using), and pink food coloring (if using) until smooth.
- Add dry ingredients: Add flour, baking powder, baking soda, and salt. Whisk gently until almost combined (a few small streaks of flour are fine). The batter should be very thick.
- Fold in fruit: Fold in the chopped strawberries (1 cup / 120 g) just until evenly distributed. Avoid overmixing.
- Fill muffin cups: Scoop batter into liners, filling them generously to form a heaped mound in each cup.
- Top (optional): Sprinkle chopped strawberries on top and gently press them into the batter to help them stick.
- Bake 22–25 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- The batter is meant to be very thick—this helps the muffins rise taller and keeps fruit from sinking.
- Frozen strawberries work great for the puree (defrost first). Fresh strawberries are best for folding in and topping to avoid extra moisture.
- Food coloring is optional; without it the muffins will be a lighter, natural pink.
- Don’t overbake—pull muffins when a toothpick shows a few moist crumbs to prevent dryness.
- For extra-tall bakery tops, bake 6 muffins at a time in a 12-cup tray (fill every other cup) and bake in batches.
- Storage: keep airtight at room temp up to 3 days (or in the fridge up to 3 days; warm slightly before eating).
- Freezer: freeze up to 1 month; wrap individually or separate layers with parchment.
- Reheat: microwave 15–25 seconds (longer from frozen) or warm at 160°C (320°F) for 6–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/12 batch)
- Calories: 330
- Sugar: 23 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
