These vegan strawberry muffins are made with fresh strawberries and are bursting with summer flavor. With just 1 bowl and a few basic ingredients, you can have the best plant-based strawberry muffins ever!

Vegan strawberry muffins on a countertop with strawberries around them.

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Are you ready for a mouthwatering treat that combines the juicy goodness of strawberries with the irresistible crunch of streusel topping? Look no further because I have just the recipe for you.

Why make this recipe

These vegan strawberry muffins are the perfect grab-and-go summer breakfast! They’re dairy-free, egg-free, and easily made gluten-free, so everyone can enjoy them.

My family can’t get enough of these strawberry streusel muffins! I have to fight them off just to allow the muffins to cool enough so they don’t burn their mouths.

I make a lot of muffins in my house like chocolate chip banana muffins, raspberry muffins, and mint chocolate chip spinach muffins, but these are my kid’s favorite!

Ingredients and substitutions

  • Flour – I usually use all-purpose white flour for these muffins, but you can also use whole wheat flour or a grain-based gluten-free flour mix.
  • Sugar – any vegan sugar that you want will work. I usually use organic cane sugar. Darker sugar like coconut sugar will make the muffins darker. If you want to use liquid sweeteners like agave nectar or maple syrup, reduce the plant milk by 2 tablespoons.
  • Baking Powder – to make the muffins rise.
  • Baking Soda – to make the muffins rise.
  • Plant-Based Milk – you can use almond milk, soy milk, oat milk, or whatever vegan milk you want.
  • Lemon Juice – to curdle the milk and activate the baking soda. You can use white vinegar or apple cider vinegar instead.
  • Applesauce – this repaces the egg in traditional muffins. If you don’t have apple sauce you can use a mashed banana instead.
  • Cooking Oil – any neutral-flavored cooking oil will work. I usually use canola oil, but you can also use light olive oil, coconut oil, or even melted vegan butter.
  • Vanilla Extract – for flavor.
  • Strawberries – fresh strawberries work best, but you can also use frozen strawberries.

Helpful tools

  • Muffin Tins – to bake the muffins in. You can use cupcake liners or simply spray the muffin tins with oil.
Someone reaching for a vegan strawberry strudel muffin.

How to make vegan strawberry muffins

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat and Prepare Strawberries

Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners or lightly grease the cups. Wash the strawberries, cut off the stems, and chop them into small pieces, then sprinkle them with a tablespoon of lemon juice to preserve their color.

Step 2: Prepare the Streusel Topping

In a small bowl, combine the all-purpose flour, rolled oats, brown sugar, softened vegan butter, salt, baking soda, and ground cinnamon. Mix everything together until crumbly. Set the streusel topping aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the plant milk, oil, apple sauce, lemon juice, and vanilla extract.

Pour the wet ingredients into the dry ingredients to make strawberry muffins.
Add the wet to the dry ingredients
Strawberry muffin batter mixed.
Mix the batter.

Step 5: Bring it All Together

Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in 1 1/2 cups chopped strawberries, ensuring they are evenly distributed throughout the batter.

Adding chopped strawberries to the muffin batter.
Add chopped fresh strawberries.
Stirring the strawberries into the muffin batter.
Carefully stir in the strawberries.

Step 6: Fill the Muffin Cups

Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters full. Leave some space for extra strawberries and the streusel topping.

Step 7: Add the Streusel Topping

Add a 1/2 tablespoon of chopped strawberries to the tops of each muffin then Sprinkle the prepared streusel topping generously over each muffin.

Topping muffins with fresh strawberries before baking.
Adding extra strawberries to the tops
Adding strudel topping to strawberry muffins.
Sprinkling streusel topping on the muffins.

Step 8: Bake and Enjoy

Turn down the heat in the oven to 375° F (190° C) then place the muffin tin in the preheated oven and bake for 18-20 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Baked vegan strawberry muffins in a muffin tin.

Pro Tips

  • Be sure to spoon-measure your flour, so you have an accurate measurement. 
  • Make sure to preheat your oven to 400 °F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
  • If using cupcake liners, be sure to spray them will a little oil so that the muffin doesn’t stick to the paper.

Storage

Refrigerate: Vegan strawberry muffins will keep well on the countertop for about 24 hours, but since they are fairly wet, store them in the fridge if they won’t be eaten on the first day.

Freeze: These strawberry streusel muffins freeze well and can be stored in an airtight container in the freezer for up to 3 months.

A top view of strawberry muffins cooling on a counter top.

If you have lots of fresh strawberries on hand and need some more great vegan recipes, try my vegan strawberry shortcake, strawberry chia seed jam, strawberry pie, vegan strawberry cream cheese, or a strawberry spinach salad.

More vegan muffins

Vegan strawberry muffin recipe

Vegan strawberry muffins cooling on a countertop with fresh strawberries around them.
Diet
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5 from 4 rating

Vegan Strawberry Muffins

Yield: 16 muffins
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Author: Monica Davis
Delicious strawberry muffins made without eggs or dairy with a streusel topping.
Print Leave a Review Pin Recipe

Ingredients

Dry ingredients

  • 2 cups flour, (I like 1 cup white and 1 cup whole wheat flour) use GF flour if needed
  • 2/3 cup vegan sugar, or sweetener of choice
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients

  • 3/4 cup plant milk , or any plant-based milk of choice
  • 1/2 cup applesauce
  • 1/3 cup oil, (any neutral flavored oil will work) or sub with 1/3 cup more applesauce
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Berries

  • 2 cups fresh strawberries, chopped
  • 1 tablespoon lemon juice

For the streusel topping (optional)

  • 1/4 cup flour, (gluten-free works well too)
  • 1/4 cup whole oats
  • 2 tablespoons vegan butter, (room temperature)
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda

Equipment

Instructions
 

  • Preheat and Prepare Strawberries – Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners (spray the inside of the paper liners with oil) or lightly grease the cups.
  • Prepare the Strawberries – Wash the strawberries, cut off the stems, and chop them into small pieces, then sprinkle them with a tablespoon of lemon juice to preserve their color.
  • Prepare the Streusel Topping – In a small bowl, combine the all-purpose flour, rolled oats, brown sugar, softened vegan butter, salt, baking soda, and ground cinnamon. Mix everything together until crumbly. Set the streusel topping aside.
  • Mix the Dry Ingredients – In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • Combine the Wet Ingredients – In a separate bowl, whisk together the plant milk, oil, apple sauce, lemon juice, and vanilla extract.
  • Bring it All Together – Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in 1 1/2 cups chopped strawberries, ensuring they are evenly distributed throughout the batter.
  • Fill the Muffin Cups – Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters full. Leave some space for extra strawberries and the streusel topping.
  • Add the Streusel Topping – Add a 1/2 tablespoon of chopped strawberries to the tops of each muffin then Sprinkle the prepared streusel topping generously over each muffin.
  • Bake and Enjoy – Turn down the heat in the oven to 375° F (190° C) then place the muffin tin in the preheated oven and bake for 18-20 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Be sure to spoon-measure your flour, so you have an accurate measurement. 
Make sure to preheat your oven to 400° F (200°C) and that it has reached that temperature before putting your muffins in the oven or they will not rise as much.
  •  
If using cupcake liners, be sure to spray them will a little oil so that the muffin doesn’t stick to the paper.
Serving: 1muffin, Calories: 212kcal, Carbohydrates: 30g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 397mg, Potassium: 162mg, Fiber: 2g, Sugar: 13g, Vitamin A: 115IU, Vitamin C: 12mg, Calcium: 97mg, Iron: 1mg
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