Strawberry Muffins w/ Streusel Topping (Vegan).
A mouthwatering vegan version of strawberry muffins with a streusel topping.
Recipe
Vegan Strawberry Muffins (Vegan)
A mouthwatering vegan version of strawberry muffins with a streusel topping.
Ingredient batch: 3× original. Base yield: 12 muffins.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 36 muffins
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Additional Time
- 20 minutes
Ingredients
Wet Mix
- 532 mL oat milk (volume measure)
- 237 mL coconut oil vegetable oil okay too (volume measure)
- 177 mL aquafaba (volume measure)
- 7.4 mL apple cider vinegar (volume measure)
Dry Mix
- 1242 mL flour (volume measure)
- 355 mL sugar (volume measure)
- 37 mL baking powder (volume measure)
- 7.4 mL salt (volume measure)
- 710 mL strawberries, plus more for good measure chopped (fresh or frozen) (volume measure)
Streusel Topping
- 133 mL vegan butter melted (volume measure)
- 355 mL sugar (volume measure)
- 177 mL flour (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 12 muffins.
- 3/4 cup oat milk
- 1/3 cup coconut oil vegetable oil okay too
- 1/4 cup aquafaba
- 1/2 tsp apple cider vinegar
- 1 3/4 cup flour
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup strawberries, plus more for good measure chopped (fresh or frozen)
- 3 Tbsp vegan butter melted
- 1/2 cup sugar
- 1/4 cup flour
Instructions
- Preheat oven to 400 degrees. Mix wet ingredients in one bowl, and dry ingredients in another.
- Mix the streusel ingredients in a small bowl until a crumbly mixture is formed.
- Combine wet and dry ingredients until just moistened. Gently fold in strawberries.
- Spoon muffin batter into muffin cups, then sprinkle an even layer of the streusel crumbs over the top of each muffin.
- Bake for 30-35 minutes. Allow to cool for 20 minutes before eating.
Notes
If using silicone muffin cups, place them on a glass casserole dish to prevent the bottoms from burning.
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These are the yummiest strawberry muffins ever – light & fluffy inside with a satisfying crumbly streusel top! No one will ever guess they're vegan, too!
My kids were asking me to make strawberry muffins for weeks, ever since I had promised to make muffins for every weekend. So far I've made blueberry muffins, lemon poppy seed muffins, and a few others, but they kept on asking for strawberry muffins.
After much anticipation, these vegan strawberry muffins were a total knockout and we ate all 12 of them in one day!
You can use fresh or frozen strawberries in this recipe. I find that fresh strawberries are the best in the summertime, and the rest of the year I like to use frozen.
If using frozen berries, you can make them easier to slice by running them in water for a little bit. They thaw quickly and you can slice them and be on your way.
Also, the streusel topping in this recipe is totally optional – although I highly recommend it. I used Miyoko's butter, which is mostly made of coconut oil, so I think coconut oil would work as well.
Want more vegan muffins? Try these:
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