These fun vegan strawberry muffins are packed with 4 cups of strawberries and lots of strawberry flavor! They come together in one bowl, are fluffy and perfectly moist from the pureed strawberries.

Close up of pink-colored strawberry muffin with chunks of strawberries baked into top of muffin.

What to expect from this recipe

TASTE/TEXTURE: Moist and fluffy but, typical of muffins, denser than vegan strawberry cupcakes or strawberry cake.

EASY TO MAKE: These homemade muffins use only common pantry ingredients!

Simple ingredients you’ll need

Flat-lay of ingredients for eggless double strawberry muffins.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Strawberries. Fresh or frozen strawberries work well in the strawberry puree. However, it’s better to use fresh chopped strawberries for folding through the muffin batter and decorating.

Dairy-free milk. We’re using a very small amount of milk as we replaced most of it with pureed strawberries. I prefer using soy milk or oat milk, but any will work!

Pink food color (optional) enhances the color of these vegan strawberry muffins. Without food color, these muffins are a pale and slightly dull pink. You can use beetroot powder however, the results are very inconsistent. Older beetroot powder and some brands tend to fade and turn brown when baked.

Apple cider vinegar (not pictured) reacts with the other ingredients to create tender muffins.

Close up of one double strawberry muffin with bite taken out showing fluffy texture and chunks of strawberries.

How to make these muffins

These vegan strawberry muffins are easy to make! It’s a simple process where you just stir the wet ingredients with the dry ingredients until combined. The final batter should be thick, as it encourages the muffins to rise taller.

Here are my top tips for the best fluffy muffins:

  • Measure the strawberries and flour using a kitchen scale. It is difficult to accurately measure these ingredients using cups. Too much strawberry puree can make the muffins too moist and overflow. Too much flour will make these muffins dense. If you don’t have a scale, I recommend using the spoon and level method to measure your flour.
  • Avoid overmixing your batter. Overmixing any cake batter encourages gluten development. In this case, overmixing will result in chewy and tough muffins.
Four image collage showing step-by-step how to make the pink-colored muffin batter.

Tips for baking the muffins

These vegan strawberry muffins are easy to bake! However, here are some extra tips.

I topped each muffin with roughly chopped strawberries. However, I had to press them into the batter otherwise they slid to the edges of the muffins. I also tried to press sliced strawberries into the muffins but they still slid away when baked.

For higher muffin tops, I recommend baking the muffins spaced apart in your muffin tin, in every other cup. This encourages more hot oven heat to circulate each muffin so they bake taller.

Also, make sure you don’t overbake your muffins otherwise they’ll be dry. The muffins are ready when you can gently press the middle and it bounces back. If you insert a toothpick in the middle, it should be mostly clean with a few moist crumbs.

Two image collage showing pink strawberry muffins in muffin tin before and after baking.

Decoration tips

These vegan strawberry muffins are beautiful as they are, with strawberries baked into the tops!

However, you can also top each muffin with a small amount of plain or strawberry frosting and fresh strawberries. To decorate the muffins as pictured, you’ll need about 1 cup of frosting.

Close up of one pink muffin with a small amount of piped frosting and strawberry on top.

Customizing these muffins

Can I make these vegan strawberry muffins gluten-free?

For the easiest gluten-free strawberry muffins, I recommend baking my gluten-free strawberry cake in a muffin pan. They dome well and stay moist for a few days.

These vegan strawberry muffins work with King Arthur’s measure for measure flour, although the texture is different. I don’t recommend using Bob Red Mills 1:1 gluten-free flour for this recipe.

Can I use another sugar or another flour?

Coconut sugar will work the most similar to granulated sugar, but it will make the muffins brown and add more moisture.

Whole wheat flour and spelt flour should also work. However, I recommend adding an extra dash of non-dairy milk as those flours are more absorbent.

Can I add other ingredients to the muffins?

Yes of course. For depth of flavor, add 1-2 teaspoons of lemon zest. Keep in mind that if you add an extra 1/2 cup of ingredients (such as more strawberries), you’ll likely have 1-2 extra muffins or 12 overflowed muffins.

To the batter, you can also add blueberries or raspberries (or see my vegan blueberry muffins recipe). To top the muffins, you can add sliced almonds, oats or even a crumble topping (see my raspberry muffin recipe).

Plate of pink-colored strawberry muffins.

More vegan strawberry desserts

Small strawberry cake on plate with slices cut out revealing the cake layers and jammy filling.

Small-batch Vegan Strawberry Cake
Vegan strawberry cupcakes with pink base and pink vegan buttercream. Cupcakes are decorated with freeze dried raspberries and fresh strawberries

Vegan Strawberry Cupcakes
Vegan strawberry cake on plate with slice of cake lifted out revealing fluffy pink texture.

Vegan Strawberry Cake

Vegan Strawberry Cake (gluten-free + 6 ingredients)

Or see my roundup of 15+ vegan muffin recipes.

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Close up of pink-colored strawberry muffin with chunks of strawberries baked into top of muffin.
4.94 from 31 reviews

Vegan Double Strawberry Muffins

Yield: 12 large muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Anthea
These fun vegan strawberry muffins are packed with 4 cups of strawberries! They come together in one bowl, are fluffy and perfectly moist from the pureed strawberries.
Print Leave a Review Pin Recipe

Ingredients

Wet ingredients (note 1)

  • 2 cups (240g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
  • 1 cup (200g) granulated sugar
  • 2 ½ tablespoons (40g) dairy-free milk
  • ½ cup (125g) neutral flavored oil
  • 2 teaspoons apple cider vinegar, or lemon juice (or replace with more dairy-free milk)
  • 1 teaspoon vanilla extract, (optional)
  • ½ teaspoon pink food coloring, (optional, note 2)

Dry ingredients

To decorate (optional)

  • 1 cup (120g) fresh strawberries, chopped

Instructions 

  • Preheat your oven to 180°C (350°F). Line 1-2 muffin pans with muffin liners. This recipe makes 12 large muffins or at least 14 regular-sized muffins.

Preparing the vegan strawberry muffins:

  • Add the strawberries to a large mixing bowl and puree with a stick blender. Or puree the strawberries in a blender or food processor then transfer the strawberry puree to a large bowl.
  • Add the rest of the wet ingredients to the bowl. Whisk until combined.
  • Add the dry ingredients (only the all-purpose flour, baking powder, soda and salt) to the bowl. Whisk until just before it's combined and there are still some small pockets of flour. The batter should be very thick. Don't worry if the batter looks a little bubbly – the acid from the strawberries is reacting with the leavening agents.
  • Add the chopped strawberries to the bowl and fold until just combined.
  • Use an ice cream scoop or a large spoon to divide the batter into your muffin pan (note 5). The batter should be thick enough for you to create a 'heaped mound' in each muffin cup (see step-by-step images above).
  • Sprinkle additional strawberry pieces to the tops of the muffins, and press them into the surface.

Baking and storing the muffins:

  • Bake the muffins for 22-25 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean (a few moist crumbs are fine). Avoid overbaking the muffins as it'll make them dry.
  • Allow the muffins to cool in the muffin pan for 10 minutes. Remove the muffins and allow them to completely cool on a cooling rack.
  • Enjoy the muffins warm or at room temperature.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

  1. Note: For the best results, I recommend using a kitchen scale to measure the ingredients, especially the strawberries and flour. Alternatively, use the spoon and level method to measure the flour. Use a spoon to add flour to a measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in dry muffins.
  2. All brands of food color vary in intensity, so you may need to add more or less, as needed. Beetroot powder can work but the results are very inconsistent and the muffins can turn brown when baked.
  3. This recipe works with King Arthur’s measure for measure flour, although the texture is different. For the best gluten-free strawberry muffins, I recommend baking my gluten-free strawberry cake in a muffin pan. They dome well and stay moist for a few days.
  4. You’re welcome to add more chopped strawberries to the batter and on top of the muffins. However, this can make the muffins overflow so it’s better to divide the batter across at least 14 muffin liners.
  5. For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you’ll need to bake the muffins in 2-3 lots.
Nutrition Information
Serving: 1 muffin, Calories: 286kcal, Carbohydrates: 44g, Protein: 4g, Fat: 11g, Sodium: 135mg, Potassium: 104mg, Fiber: 2g, Sugar: 19g, Vitamin A: 5IU, Vitamin C: 26mg, Calcium: 75mg, Iron: 2mg
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