Vegan Strawberry Muffins
These vegan strawberry muffins are soft, lightly sweet, and studded with juicy chunks of fresh strawberry — and they come together in one bowl with pantry staples. There are no eggs and no dairy, just flour, sugar, olive oil, soy milk, baking powder, vanilla, and a cup of chopped strawberries. If you want a fuss-free summer bake that tastes like the season, this is the one to make.
Few things are more characteristic of summer than strawberries, and I believe we can all agree on that. They’re a symbol of hot weather, childhood, and summer vacations, so that’s why I chose them as the main star of today’s dessert. For me, these muffins scream “summer” and “childhood” — and I love them so much, for a bunch of reasons. They’re one of those easy-to-prepare recipes, and I think kids would love helping out with this one too.
The Simple Ingredients You’ll Need
This is a short, honest list, and each item earns its place. Here’s what matters when you gather them:
- Fresh strawberries — one cup, chopped. Pick berries that are fully red and fragrant; a strawberry that smells sweet at the stem will taste sweet in the muffin. Chop them into small pieces so they distribute evenly rather than sinking in big clumps.
- Flour — 200 g of plain all-purpose flour gives the muffins their structure.
- Sugar — 200 g, for sweetness and a tender crumb.
- Olive oil — 100 ml. Using oil instead of butter is what keeps these dairy-free and moist. A milder olive oil keeps the flavor from competing with the berries.
- Soy milk — 200 ml. It brings the batter together and keeps everything plant-based.
- Baking powder — 1 tsp, the lift that makes them rise.
- Pure vanilla extract — 1 tsp, which rounds out and warms the strawberry flavor.
How to Make Them Turn Out Right
The method is simple: whisk the dry ingredients, add the wet ones, fold in the strawberries, and bake at 180C for about 25 minutes. A few small habits make the difference between good muffins and great ones.
- Mix until just smooth, then stop. Once you add the oil, vanilla, and soy milk, mix only until the batter comes together. Overmixing develops the flour’s gluten and gives you dense, tough muffins instead of a light crumb.
- Fold the strawberries in last. Adding them at the very end, with a gentle stir, keeps them intact and stops them from bleeding too much color into the batter.
- Fill the liners, don’t overfill. About three-quarters full gives each muffin a nice domed top with room to rise.
- Use the toothpick test. Insert a toothpick into the middle of a muffin at the 25-minute mark. If it comes out clean, they’re done; if there’s wet batter, give them a couple more minutes. Fresh strawberries release moisture as they bake, so an extra minute or two is normal.
- Let them rest before you move them. Cool the muffins in the tin for 10 minutes, then transfer them to a rack. Warm muffins are fragile, and this short rest lets them set so they don’t crumble when you lift them out.
Why Olive Oil and Soy Milk Work Here
Swapping butter and eggs for olive oil and soy milk isn’t just about keeping the recipe vegan — it also changes the texture in a good way. Oil stays liquid at room temperature, so unlike butter it keeps the crumb soft and moist even after the muffins have cooled, and there’s no creaming step to fuss with. The soy milk adds enough liquid and a little protein to bind the batter, so the muffins hold together without any egg. It’s a reliable combination, and it’s part of why these come out tender every time.
Storing and Freezing Your Muffins
Another thing I really love about this recipe is how well it preserves. You can keep these muffins in the fridge for a few days, though I doubt they’re going to last that long, or you can bake a bigger batch and stash them in the freezer for months. To freeze, let them cool completely, then wrap them individually or store them in a sealed container so they don’t dry out. Thaw at room temperature, or warm a frozen one for a few seconds in the microwave when you want that just-baked softness back.
Because they keep and travel so well, they’re a natural for breakfast meal prep and one of my go-to vegan picnic recipes. And since they’re so easy, they slot right in with my other vegan recipes for kids — perfect for little hands to help stir the batter.
More Vegan Muffins and Sweet Treats to Try
If these disappear as fast as they do in my kitchen, you’ll want a few more in your rotation. For another fruity-meets-chocolate bake, try my vegan carrot muffins with chocolate chips or these cozy chocolate chip coconut muffins. And if strawberries have you hooked, my vegan strawberry cheesecake and this collection of vegan no-bake desserts are the obvious next stops.
So, are you going to try out my vegan strawberry muffins? If yes, I hope you have fun making them — and once they’ve cooled, please come back to rate the recipe and leave a comment telling me how they turned out. You know I love to hear your opinions when it comes to my recipes, especially whether you added an extra handful of strawberries.
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Vegan Strawberry Muffins
Ingredients
- 200 g flour
- 100 ml olive oil
- 200 ml soy milk
- 200 g sugar
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 cup strawberries chopped
Instructions
- Heat the oven to 180C.
- Add the muffin liners into the muffin tin and set aside.
- In a bowl, mix the flour, sugar, baking powder. Add the oil, vanilla, and soy milk, then mix until smooth.
- Add chopped strawberries and mix to incorporate.
- Pour the mixture into the tin, in each muffin liner.
- Bake for 25 minutes. Test with a toothpick. Insert it in the middle of a muffin and if it comes out clean, they’re ready. Otherwise, let them bake for a couple more minutes.
- Let them cool in the tin for 10 minutes, then remove and transfer the muffins on a rack to cool.
Frequently Asked Questions
Yes. They contain no eggs and no dairy. The recipe uses olive oil in place of butter and soy milk in place of cow’s milk, so every ingredient is plant-based. The rest is flour, sugar, baking powder, vanilla, and fresh strawberries.
You can, but frozen strawberries release more liquid as they bake, which can make the batter wetter and the muffins slightly denser. If you use them, keep them frozen and fold them in without thawing, and expect to add a few extra minutes to the bake time. Test with a toothpick to be sure the centers are set.
Bake at 180C for about 25 minutes, then insert a toothpick into the middle of a muffin. If it comes out clean, they’re ready; if there’s wet batter on it, give them a couple more minutes and test again. Because fresh strawberries add moisture, a little extra time in the oven is normal.
Yes, any unsweetened plant milk such as almond, oat, or rice milk works in place of soy milk in the same amount. Soy milk has a bit more protein, so other milks may give a marginally lighter crumb, but the muffins will still bake up well.
Keep them in the fridge for a few days in a sealed container. They also freeze beautifully for months: cool them completely, wrap them individually or seal them in a container, then thaw at room temperature or warm one briefly in the microwave when you want them soft again.
The most common cause is overmixing. Once you add the wet ingredients, stir only until the batter is smooth, because mixing too much develops the flour’s gluten and toughens the crumb. Folding the strawberries in gently at the very end also helps keep the texture light.
love them, perfect for summer!