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Strawberry Muffins are a light muffin recipe filled with fresh strawberries and baked to perfection. They’re delicious yet light, making them a suitable grab-and-go breakfast option.
These strawberry muffins were inspired by my favorite vegan blueberry muffins recipe. They’re golden with the perfect muffin top, and just sweet enough.
If you find yourself with too many strawberries, you can (and should) make these muffins, along with my strawberry crisp or this vegan strawberry cake. Because can you ever really have too many strawberry-flavored recipes?
Recipe features
- An easy muffin recipe that features fresh strawberries.
- This recipe does not use butter and instead uses oil and applesauce to help keep them nice and moist.
- Not too sweet but still so delicious!
Ingredients
Flour – All purpose flour or gluten free 1:1 all purpose flour; I haven’t tested these muffins with any other kind of flour. I’m guessing white whole wheat flour would be ok, but I don’t know for certain.
Sugar – Granulated sugar or cane sugar; you could also use coconut sugar if you want these muffins to be less sweet tasting.
Eggs – Do not use flax eggs! I tested it and the consistency wasn’t the same. Sometimes eggs and flax eggs are interchangeable, but not in this case.
Milk – I used almond milk, but feel free to use whatever you have on hand (cow’s, oat, soy, etc.)
Applesauce – No substitution; To make it easier, try to get the applesauce to be as close to room temperature as you can before incorporating it.
Oil – I used coconut oil, as I tend to do with many of my baked goods because it adds a hint of sweetness. If you find coconut oil to be a too finicky (understandable), I recommend using avocado oil instead.
Vanilla extract – No substitution.
Strawberries – Fresh strawberries work best, and be sure to dice them into bite-sized pieces. If you want to use frozen strawberries, be sure to thaw them and pat them dry first.
Instructions
Step 1: Melt the oil and line the muffin tin. Start by melting the coconut oil in the microwave, then set it aside and allow it to come to room temperature. At this point, you should also line your muffin tin with muffin liners and preheat the oven.
Step 2: Mix dry ingredients. In a large mixing bowl, stir the flour, sugar, baking powder, baking soda, and salt together.
Step 3: Whisk wet ingredients and combine. Next, whisk the eggs, milk, applesauce, and vanilla together, then stir in the room temperature coconut oil (or avocado oil). Pour the wet ingredients into the dry, then gently fold together with a rubber spatula. Last, fold in the strawberries.
Step 4: Divide the batter. Using a spoon, scoop the batter into the muffin liners — you should end up with approximately 14 muffins.
Step 5: Bake. Place the tin in the oven and bake the muffins for 20-25 minutes, or until a toothpick comes out clean. Leave the muffins in the pan for at least 5 minutes, then remove and transfer to a wire rack to cool. Enjoy!
Tips
- Make these muffins gluten free by using gluten free 1:1 baking flour.
- I didn’t do this the first time I made these, but if I were baking these for a crowd, I’d sprinkle a little bit of sugar overtop of each muffin before baking.
Tip
If you really want to take these up a notch, add a crumb topping. To do so, stir ⅓ cup brown sugar, ⅓ cup all purpose flour and ½ teaspoon of cinnamon together in a small bowl, then pour 3 tablespoons of melted butter overtop and mix together. Sprinkle over the muffins before baking and viola! You have yourself strawberry crumb muffins.
Add-ins: If you want to jazz these up, stir in ⅓ cup of chopped walnuts, chopped pecans or chocolate chips. Or, use ¾ cup diced strawberries and ¾ cup of your favorite kind of berries (think: blueberries, raspberries).
Storage
Room temperature: Line a container with a paper towel, then place the muffins on top. Set another paper towel on top of the muffins then place a lid on the container. Keep it on the kitchen counter for up to 3 days.
Freezer: Wait for the muffins to cool completely, then wrap then individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
More muffin recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Strawberry Muffins
Strawberry Muffins are a light muffin recipe filled with fresh strawberries and baked to perfection. They’re delicious yet light, making them a suitable grab-and-go breakfast option.
Servings:
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Instructions
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Preheat the oven to 350° F. Line a muffin tin with muffin liners and set aside.
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Next, melt the coconut oil and set it aside — allow it to come to room temperature before using it.
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In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt together.
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In a separate bowl, whisk the eggs, milk, applesauce and vanilla together; then, add in the coconut oil.
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Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir until combined; last, stir in the strawberries.
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Spoon the mixture into your muffin tin then top each muffin with a few extra strawberries and a sprinkle of sugar (optional).
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Bake the muffins for 20-25 minutes or until a toothpick comes out clean. Remove them from the oven and allow them to sit for 5 minutes before carefully transferring them to a cooling rack. Enjoy!
Notes
**Can use avocado oil or any neutral tasting oil
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 38IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg
