These vegan Strawberry Lemon Muffins are ultra tender, packed with sweet strawberry flavor and perfect for breakfast or a snack. The best part? They are ready in about 30 minutes!
I know spring hasn’t arrived yet, but who can really say no strawberries and lemon? There’s something delicious about a muffin that’s sweet, fruity, and tender, no matter the time of year.
I don’t have a sweet tooth, but I love muffins. That’s why I already have vegan pumpkin muffins, savory muffins (they’re a thing!), and banana muffins on the blog. Now for something even better: strawberry muffins with a hint of lemon!
These vegan strawberry muffins have a hint of tangy lemon that complements the slight sweetness of the strawberries. The muffins themselves aren’t overly sweet, but the strawberries add a little extra sweetness.
- Easy and fast: ready in just 30 minutes in a bowl
- Made with classic ingredients: no tofu, bananas or apple puree here!
- Great for breakfast or as a snack slathered with a scoop of peanut butter
If you like my vegan strawberry cake recipe, you’ll love these strawberry muffins. They have the same moist and tender texture, but are a little healthier and easier to make too!
- Strawberries: I use fresh strawberries when they’re in season, but frozen strawberries are a great option year-round.
- Lemon: We use lemon juice, lemon zest and lemon extract. If you don’t have the lemon extract you can omit it, but it adds an extra strong lemon flavor.
- Dry ingredients include all-purpose flour, baking powder, baking soda, and salt. I add cinnamon for more depth and heat, but feel free to omit it for a more neutral flavor.
- white sugar: I only use granulated white sugar. These aren’t super sweet muffins because the strawberries also add sweetness to the batter.
- I am milk it’s my favorite non-dairy milk, but you could also use oat milk, almond milk, or any other type of milk.
- Flax egg it is made with ground flaxseed and water.
- Olive oil it’s the main fat in these muffins. You can use melted vegan butter for a richer result. Neutral oils like canola also work.
Step by step instructions
I originally shared this recipe in 2019 and just folded raw strawberries into muffin batter. I have since started simmering strawberries with lemon juice and a little sugar.
This helps the strawberries spread more evenly throughout the batter and makes the muffins look a bit pink. Simmer the strawberries for 3-4 minutes, until they are juicy and softened.
- Once the strawberries are prepared, mix all the dry ingredients in a medium bowl.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients. Mix until just combined. Be careful not to over mix the batter.
- Fold in the boiled strawberries until just combined. I use a spatula to fold in the ingredients, which makes it more difficult to over mix the batter.
- This recipe makes 12 small or medium muffins or 9 larger muffins. I lightly grease my muffin pan, but you can use muffin paper if you prefer.
Bake at 350F for just 20 to 23 minutes, or until a toothpick inserted into the centermost muffin comes out clean.
Expert tips and recipe FAQs
- Be careful not to over mix the batter. Muffin batter should be lumpy, just like pancake batter. I use a spatula to fold the batter in instead of beating or mixing it.
- You can use fresh or frozen strawberries.
- The most consistent way to measure flour is the spoon and level method. To do this, simply pour the flour into a measuring cup to overflowing. Use the back of a knife to scrape off the excess flour. Do not push the flour into the measuring cup or pour the measuring cup directly into the bag of flour.
- Let the muffins rest in the muffin pan for at least 5 minutes before inverting onto a wire rack to cool. Before and they might stick to the tin.
YES! Cool your muffins to room temperature, then store them in a freezer-safe container or bag. They should keep for up to 3 months. Heat up in the oven or microwave.
No, I don’t recommend refrigerating the muffins as they dry them out. They keep well in a closed container at room temperature for 3-4 days.
I don’t see why not! This recipe works well as a standard muffin recipe. I think blueberries or raspberries could be fine instead of strawberries!
I have not tested a gluten-free version of these muffins, but I would recommend trying a 1:1 all-purpose gluten-free flour mix.
Looking for more vegan treats?
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
Vegan Strawberry Lemon Muffins
These vegan Strawberry Lemon Muffins are ultra tender, packed with sweet strawberry flavor and perfect for breakfast or a snack.
Portions: 9 medium muffins
Preheat the oven to 350 degrees F. Line a muffin pan or lining with muffin paper.
Combine 1 tablespoon of ground flax with 3 tablespoons of water to make one flax egg. Leave to rest for 5 minutes before using.
Meanwhile, add the diced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice to a small saucepan. Cook over medium heat until the strawberries are juicy and softened, about 3 to 4 minutes.
In a medium mixing bowl combine the dry ingredients: all-purpose flour, the remaining ⅔ cup sugar, baking powder, ground cinnamon, baking soda, salt, and lemon zest.
Make a well in the center of the dry ingredients. Stir in the flax egg, non-dairy milk, olive oil, remaining 1 tablespoon lemon juice, vanilla extract, and optional lemon extract. Mix until just combined. A few lumps is fine.
Fold the strawberries into the batter until just combined.
For smaller muffins, divide the batter between 12 greased or paper-lined muffin cups. For slightly larger muffins, divide dough among 9 ramekins.
Bake at 350 F for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let rest in the muffin tins for 5 minutes before inverting onto a wire rack to cool. Enjoy!
- Strawberries: Three-quarters of a 16-ounce container of strawberries (about 12 ounces) will make 1 1/2 cups of diced strawberries. You can use an equal amount of frozen strawberries.
- Flour: Use the spoon and level method to measure flour. Take a spoon and pour the flour into the measuring cup until it overflows. Use the back of a knife to remove excess flour from the top. Don’t put the flour in the cup.
- Store the muffins in a closed container at room temperature for 3-4 days. The muffins freeze well and can be frozen in an airtight freezer container for up to 3 months. Reheat in the microwave or let thaw at room temperature.
Author’s note: This recipe was originally shared in February of 2019. The recipe and blog post was updated in February of 2022 to improve the overall flavor and texture.
Serving: 1muffinCalories: 242kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated fats: 1gPolyunsaturated fats: 1gMonounsaturated fat: 5gSodium: 135mgPotassium: 148mgFiber: 2gSugar: 19gVitamin A: 46UIC vitamin: 16mgSoccer: 58mgIron: 2mg