Vegan Strawberry Muffins – Easy!

These vegan strawberry muffins are soft, fluffy, beautifully moist muffins packed with juicy strawberries folded right through the batter, topped with even more fresh strawberry pieces and a golden, buttery crumble! They’re bright, fruity, and completely irresistible and plant-based, egg-free, and dairy-free! These easy muffins are perfect for breakfast, brunch, afternoon tea, or any time the strawberries are looking particularly good, and you know they need to go straight into a bake.

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If strawberries are your thing (and honestly, how could they not be), these vegan strawberry muffins are about to become your most baked recipe of the season! Trust me, they are really, really good. Big, beautiful, and absolutely packed with fresh strawberries, these are the kind of muffins that look stunning on a plate and taste even better than they look.

The thing I love most about these is that they taste like proper bakery muffins, the kind you queue up for on a Saturday morning. But they’re made in your own kitchen, with 8 simple ingredients, and they happen to be completely dairy-free and egg-free. Nobody needs to know that bit unless you want them to. Trust me, this is the recipe you need to bake right now.

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: Plain flour is the base for these vegan strawberry muffins and gives them their soft, tender crumb. Standard all-purpose plain flour works perfectly if you are in the US. For a gluten-free version, swap for a 1:1 gluten-free flour blend, I like the one from King Arthur. The muffins might be slightly denser but still deliciously moist and fruity.

Soy milk: Soy milk is combined with apple cider vinegar to make a vegan buttermilk, which is key to the light, fluffy texture of these muffins! Soy milk curdles most effectively with the vinegar because of the protein content, making it the best choice for baking. Any other unsweetened plant milk can be used as a substitute, though soy gives the best result.

Caster sugar: Caster sugar dissolves quickly and evenly into the batter because it’s finer than granulated sugar. So I like using caster sugar for my recipes over other sugars. Coconut sugar works as a less refined alternative and adds a subtle caramel note, though it might give the muffins a slightly deeper colour and flavour.

Vegetable oil: Fat is very important in baking as it’s what keeps these muffins wonderfully moist and soft for days after baking, as oil doesn’t solidify when cool like the way butter does. Any neutral-flavoured oil is ideal, sunflower or rapeseed oil is both a great choice.

Vegan Greek yoghurt: Vegan Greek yoghurt is one of the key ingredients behind these muffins’ wonderfully moist, tender crumb! It adds richness and moisture to the muffins, perfect for the sweet strawberries. Use plain, unsweetened vegan Greek-style yoghurt, not the added sugar kind. Coconut or soy-based varieties both work brilliantly. Avoid flavoured yoghurt, as this will affect the overall taste.

Strawberries: Fresh, ripe strawberries are the star of these muffins! I quartered and folded them through the batter, with more pieces pressed on top before baking. The riper and more fragrant your strawberries, the more intensely flavoured your muffins will be. 

Vegan butter: Melted vegan butter binds the crumble together and gives it a rich, buttery flavour and crisp texture after baking. Use a good-quality block-style vegan butter for the best result, a spreadable variety can make the crumble too soft and wet, affecting the final texture. I love Flora.

Other ingredients: Baking powder, baking soda, vanilla extract, cornflour, and apple cider vinegar.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

12-hole muffin tray: A standard 12-hole muffin tray is essential for giving these vegan strawberry muffins their shape and ensuring even baking. Line it with paper muffin cases or tulip-style liners. The tulip liners give a beautiful, tall, bakery-style look that really shows off the crumble topping and strawberry pieces on top!

Large mixing bowl: A large mixing bowl is needed for whisking together the dry ingredients and bringing the full muffin batter together. A wide, stable bowl gives you plenty of room to fold in the quartered strawberries without squashing them.

Measuring jug: A measuring jug is ideal for making the vegan buttermilk and combining all the wet ingredients before adding them to the dry mix. The spout makes pouring into the dry mixture easy and controlled.

Ice cream scoop or large spoon: An ice cream scoop is brilliant for dividing the muffin batter evenly between the cases, giving you a consistent size of muffins that all bake at the same rate. A large dessert spoon works perfectly well too, but a scoop makes the job much neater.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan strawberry muffins

Step 1: Make the crumble topping and chill

Start by making the crumble topping first so it has time to firm up in the fridge. In your medium bowl, combine the plain flour, caster sugar, and salt, then pour in the melted vegan butter and vanilla extract. 

Mix until the ingredients just come together into a rough, sandy, clumpy crumble. Cover and place in the fridge while you make the muffin batter, chilling the crumble is key to it holding its shape during baking and giving you those beautiful, distinct golden chunks on top of each muffin rather than melting flat.

Also, hull your strawberries and cut them into quarters at this time. Cut some extra to put on top of the cake. 

Step 2: Preheat the oven and make the vegan buttermilk

Preheat your oven to 180°C (350°F) and line your 12-hole muffin tray with muffin cases. In your measuring jug, combine the soy milk and apple cider vinegar, stir briefly, and leave to sit for a couple of minutes until it curdles and thickens into a vegan buttermilk. This is what gives the muffins their wonderfully light, fluffy texture.

Step 3: Mix the dry ingredients

In your large mixing bowl, whisk together the plain flour, caster sugar, cornflour, baking powder, and baking soda until fully combined and lump-free. Whisking the dry ingredients thoroughly ensures even distribution of the raising agents throughout the batter, which means consistently well-risen, even muffins.

Step 4: Combine the wet ingredients and make the batter

Add the vegetable oil, vegan Greek yoghurt, and vanilla extract to your jug of vegan buttermilk and whisk until smooth and well combined. Pour the wet mixture into the bowl of dry ingredients and fold together gently with your silicone spatula until just combined. Stop as soon as there are no streaks of dry flour remaining. Do not over-mix; a few small lumps are completely fine and will bake out perfectly. The batter will be thick, soft, and beautifully fragrant.

Step 5: Fold in the strawberries, fill the cases, and top with crumble

Gently fold the strawberry pieces into the batter, keeping a handful back for the tops. Using your ice cream scoop or large spoon, divide the batter evenly between the muffin cases, filling each one full to the top for a tall, risen muffin top. If you want to make medium-sized muffins, fill about 3/4 full.

If you have time, rest the muffin batter in the fridge for at least 30 mins for tall beautiful muffin top before pouring the batter into the muffin cups! Resting the batter relaxes the gluten, and the muffins rise better. I found this trick when I had a much smaller oven and realised the second batches always came out looking better than the first one!

Press a few strawberry pieces onto the top of each muffin, then take your chilled crumble from the fridge, break it into rough chunks with your fingertips, and scatter generously over every muffin. Bake in the preheated oven for 30-35 minutes, until well risen, golden, and a skewer inserted into the centre of one comes out clean. Cool in the tray for 5-10 minutes before transferring to a wire rack. Enjoy!

Serving tips and ideas

• Split and spread with a little vegan butter or vegan cream cheese for a dessert breakfast.
• Serve as part of a summer brunch spread alongside fresh fruit, vegan yoghurt, and other bakes.
• Drizzle with a simple vanilla or lemon glaze once cooled for a beautiful bakery-style finish.
• Serve warm with a scoop of vegan vanilla ice cream and a few extra fresh strawberries as a simple, gorgeous summer dessert.
• Frost with some vanilla buttercream frosting to make it a gorgeous strawberry muffin cupcake!

Expert tips and tricks

Don’t over-mix the batter

The golden rule of muffin making – fold the wet and dry ingredients together until just combined, and then stop. Over-mixing develops the gluten in the plain flour and gives you tough, dense muffins rather than the soft, fluffy, tender ones we’re after. A few small lumps in the batter are completely fine and will bake out during cooking.

Chill the crumble topping

Making the crumble first and chilling it in the fridge for at least 30 mins while you prepare the batter is a simple step that makes a big difference. A cold, firm crumble holds its shape during baking and gives you those gorgeous distinct golden chunks on top. If the crumble goes on warm and soft, it tends to melt flat and lose that lovely crisp, textured finish.

Fill the cases generously

For those big, beautiful, bakery-style domed muffin tops, fill each case full. Don’t worry, it will give you the most gorgeous tall muffin tops. A well-filled case is the difference between a flat, modest muffin and the kind of showstopper that makes people reach for one immediately.

Use ripe, fragrant strawberries

The quality and ripeness of your strawberries will directly affect the flavour of your muffins. Deeply red, fragrant, ripe strawberries will give you the most intensely fruity, flavourful result. Pale, or out-of-season strawberries simply won’t deliver the same punch. Strawberries that are at the height of summer are absolutely perfect for this recipe and worth waiting for.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Push a small spoonful of vegan cream cheese into the centre of each muffin before baking for a hidden creamy surprise that works beautifully with the sweet strawberry!
• Turn these into strawberry and lemon muffins by adding the zest of a lemon. The citrus lifts the strawberry flavour and makes everything taste even brighter and fresher.
• Fancy a chocolate twist? Fold a handful of dairy-free white chocolate chips into the batter alongside the strawberries for a gorgeous strawberry and white chocolate combination that’s absolutely dreamy!
• Swap the crumble topping for a simple strawberry glaze made from icing sugar and a bit of plant milk! Pink, glossy, and completely beautiful.
• Make a mixed berry version by replacing some of the strawberries with blueberries, raspberries, or blackberries for a colourful, jammy, mixed summer berry muffin.

How to store

• Room temperature: Once completely cooled, store your vegan strawberry muffins in an airtight container at room temperature for up to 1 day. The crumble topping is at its crispest on the day of baking, but the muffins themselves stay beautifully soft and moist. Keep them away from direct sunlight or heat sources. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave the muffins out at room temperature, as they can spoil quickly.

• Refrigerator: Store in an airtight container in the fridge for up to 2-3 days. The muffins will firm up slightly when cold, so allow them to come back to room temperature before eating, or warm briefly in the microwave or the oven to revive that soft, fluffy texture and bring out the strawberry flavour beautifully.

• Freezer: These muffins freeze for up to 2-3 months. Allow to cool completely, then wrap individually in cling film and put in a freezer bag. Defrost at room temperature for a couple of hours, or warm from frozen in the microwave or the oven.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use frozen strawberries?

I haven’t used frozen ones, but I think they should work okay. When using frozen strawberries, thaw them completely first and drain off all the excess liquid, then pat them dry thoroughly with kitchen paper before folding them into the batter and adding them to the tops. Skipping this step can make the batter too wet and result in soggy or sunken muffins, so it’s worth taking the time to do it properly.

Why are my muffins tough and dense?

Dense, tough muffins are almost always the result of over-mixing the batter. Once the wet and dry ingredients come together, stop folding immediately. Working the batter too much develops the gluten and gives you a heavy, chewy crumb rather than a light, fluffy one. Also, check that your baking powder and baking soda are fresh.

Can I make these muffins ahead of time?

Yes! These are a great make-ahead bake. Bake them a day in advance and store in an airtight container at room temperature or in the fridge if your kitchen is hot. They’ll still be soft and moist the following day. 

Rest the muffin batter for 30 mins, if you have time

This is something I do every time I bake muffins, resting the batter in the fridge for at least 30 mins before baking. I discovered this trick when I had a much smaller oven in my first flat in Tokyo. I used to have to bake in 2 batches because I could only bake 9 muffins at a time in my then oven, and every single time, the second batch came out of the oven looking better than the first batch!

They were always taller, fluffier, and overall just better. Turns out resting the batter relaxes the gluten in the batter and makes the muffins’ texture so much better than the ones that are not rested. Having said that, you can absolutely bake straight away if you don’t have time. 

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these strawberry muffins because they are:

• so simple and easy to make
• full of juicy strawberries
• kids’ favourites
• great for picnics and home parties

Want more recipes like this?

Try my other delicious strawberry and dessert recipes you might enjoy!

• Strawberry Blueberry Pie
• Strawberry Coffee Cake
• Strawberry Cream Cheese
• Strawberry Cookies
• Strawberry Cupcakes
• Apple Banana Muffins
• Banana Chocolate Chip Muffins
• Apple Crumble Muffins
• Peach Muffins
• Strawberry Loaf Cake

Visit the muffins page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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