Vegan Strawberry Muffins With Streusel Topping

Name: Vegan Strawberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 1/4 cups plant milk (warmed to about 100°F); 1/2 cup brown sugar (packed); 1/4 cup vegan butter (melted); 1 teaspoon vanilla extract; 2 cups strawberries (chopped); 2/3 cups all purpose flour; 1/3 cup brown sugar; 1/4 cup vegan butter (melted); 1/8 teaspoon salt

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Vegan Strawberry Muffins | These fluffy strawberry streusel muffins are completely plant based and delicious. Sweet vanilla flavoured muffin batter packed with strawberries and topped with a crumbly streusel topping. Serve warm with vegan butter!

Strawberry muffin cut in half with butter.

These plant based strawberry muffins with streusel topping are the best muffins ever! They are best served warm with a bit of vegan butter. The warm and moist muffin with the jammy strawberries goes so well with the crumbly streusel topping.

Strawberry muffins for breakfast are a must! These muffins offer a sweet and light breakfast or snack option for any day! They also freeze well, so you can have strawberry muffins whenever you crave them.

If you’re crazy for strawberries, try my Vegan Strawberry Milk too.

The eggless strawberry muffin batter is light and smooth, making the perfect fluffy muffin. The batter is super versatile too, meaning you can add your favourite add-ins like nuts, other fruit, cinnamon, etc.

How to make vegan strawberry muffins

Making strawberry muffins only takes about 30 minutes from start to finish, and they’re super easy.

First, preheat the oven to 350°F and grease a 12 count muffin tin, or line it with muffin cups.

Make the streusel topping by combining flour, butter and brown sugar. Mix with a fork until a crumbly mixture forms. Don’t overmix or it’ll turn into a paste.

Then whisk the wet ingredients together. Add the dry ingredients and whisk until a smooth thick batter forms. Then fold in the strawberries. Divide the batter between your muffin cups and top with the streusel topping.

Bake for 20-22 minutes. Stick a toothpick into the muffin to see if it’s ready. If the toothpick comes out mostly clean, it’s ready.

Tips for baking the best vegan muffins

These are the best tips for making delicious and fluffy vegan muffins!

Resist opening the oven door to check on the muffins, no matter how tempting it is. Keep the heat inside the oven.

Use room temperature ingredients. If using frozen strawberries, thaw them first! This will ensure even baking.

Preheat the oven so the muffins start baking at the right temperature.

Do the toothpick test. Check if the muffins are finished baking by sticking a toothpick into the center of a muffin. If it comes out mostly clean, the muffins are ready.

Substituting dairy and eggs in vegan muffin recipes

Making light and fluffy dairy free and eggless muffins is easy when you make the right substitutions!

A leavening agent like baking powder helps the muffins rise. For dairy, choose a non dairy milk like oat milk or almond milk.

Fat is essential in muffins. Olive oil, coconut oil or vegan butter are often used in vegan muffin recipes.

Eggs aren’t strictly necessary in muffin recipes. Egg provides binding, moisture, and leavening. But there are already ingredients in muffin batter to get the job done. Liquid like plant milk and butter bind ingredients and add moisture. For leavening, butter and baking powder work.

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

All purpose flour, baking powder, and salt- The dry ingredients. Baking powder is the leavening agent that makes the muffins fluffy and salt enhances all flavours.
Brown sugar and vanilla extract- For sweetness and flavour.
Plant milk- I used oat milk but you can use any kind.
Vegan butter- Adds moisture to the batter and helps it rise.
Strawberries- You can use fresh or frozen. I used frozen strawberries and thawed them slightly so I could easily chop them.

Instructions

You can use fresh or frozen strawberries. If using frozen, thaw them slightly to make chopping them easier.

Preheat the oven to 350°F. In a bowl, mix the streusel toppings together with a fork until crumbly. Don’t overmix or it’ll turn into a paste.

Mixing wet ingredients for vegan muffins.

In a bowl, mix the flour, baking powder and salt. In a large mixing bowl, whisk the plant milk, brown sugar, melted butter, and vanilla extract.

Add the dry ingredients to the wet ingredients and whisk until a thick batter forms. Make sure there are no lumps.

Folding strawberries into muffin batter.

Gently fold in the strawberries.

Putting muffin batter into a muffin tin.

Divide the batter between the muffin cups.

Topping strawberry muffins with streusel topping.

Top with the streusel topping. Bake for 20-22 minutes. Poke a toothpick into a muffin, if it comes out clean, they’re ready!

Let the muffins cool for 10 minutes before removing them from the muffin tin. Slice them open and spread with vegan butter!

Strawberry muffin cut in half on parchment paper.

Tips for making strawberry muffins

Don’t overmix the batter. Mix until the ingredients are just combined, and fold in the strawberries, for fluffy and tender muffins.
Keep the oven door shut! Turn the oven light on to check on the muffins. When you suspect they’re done, or the timer is up, do the toothpick test.
Use muffin liners or grease the muffin tin.

What to serve with muffins

Fresh fruit and non dairy yogurt make a delicious breakfast paired with a strawberry muffin!

Warm muffins make a great snack with a little bit of vegan butter. If you love muffins, try my Vegan Gingerbread Muffins.

For a light breakfast, pair a strawberry muffin with an Oat Latte, smoothie, or my Vegan Strawberry Milk.

Substitutions

Instead of vegan butter, you can use oil.
Any plant milk will work for this muffin recipe!
White sugar works instead of brown sugar.
Fresh or frozen strawberries work.
You don’t need muffin liners, you can just grease the muffin tin with oil or butter.
Blueberries or chocolate chips make great muffins too!

Storage

Store the muffins in a container at room temperature for up to 4 days. Or store in the freezer in a freezer bag or container for up to 3 months. Thaw at room temperature.

Heat in the microwave for 15-20 seconds to enjoy a warm muffin.

FAQ’s

How do I make vegan muffins rise without eggs?

Vegan muffins can rise without eggs by leavening agents like baking powder. Fat like oil or vegan butter also contribute to leavening.

How can I make vegan muffins moist?

To keep vegan muffins moist, use non dairy milk and oil in the batter to retain moisture. You can also add apple sauce or mashed banana.

Can I adjust the sweetness of vegan muffins?

Yes, you can adjust the sweetness by adding more or less sugar to the batter. You can also skip the streusel topping if you don’t want the added sweetness.

Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.

Vegan strawberry muffin pin with black text.

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