Imagine biting into a warm, fluffy muffin bursting with juicy strawberries, the aroma of vanilla wafting through your kitchen. These Delicious Vegan Double Strawberry Muffins are like a sweet hug for your taste buds, perfect for breakfast or a snack anytime. Each bite is a delightful combination of sweetness and tartness, making them irresistible to both vegans and non-vegans alike. For more inspiration, check out this easy breakfast ideas recipe.
I remember the first time I made these muffins; my friends were skeptical about vegan baking. Their surprised faces turned into smiles as they devoured the muffins, asking for seconds and thirds. It was one of those magical moments that made me realize just how delicious vegan treats can be! Perfect for brunches, lazy weekends, or even as a sneaky late-night treat, this recipe promises to elevate any occasion. For more inspiration, check out this more breakfast recipes recipe.
Why You'll Love This Recipe
- These muffins are incredibly easy to whip up, requiring minimal ingredients and effort
- The flavor profile is a heavenly blend of strawberries and vanilla that’s hard to resist
- Visually, they are stunning with their vibrant pink hues and fluffy texture that beckons you in
- Versatile enough to adapt with different fruits or add-ins, you can make them your own!
I’ll never forget how my family couldn’t believe these muffins were vegan—they gobbled them up in minutes!
Essential Ingredients
Here’s what you’ll need to make these delicious muffins:
- All-Purpose Flour: This is the base of your muffins; it gives them structure and fluffiness.
- Fresh Strawberries: Use ripe strawberries for the best flavor; frozen ones work too if you’re in a pinch!
- Maple Syrup: A natural sweetener that adds depth and pairs beautifully with strawberries.
- Plant-Based Milk: Almond milk or oat milk are great choices for moisture without dairy.
- Baking Powder: This helps the muffins rise; make sure it’s fresh for maximum fluffiness.
- Vanilla Extract: A splash adds an aromatic touch that enhances the strawberry flavor.
- Vegetable Oil: This keeps your muffins moist; feel free to use coconut oil for extra flavor!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners so your muffins won’t stick.
Mix Dry Ingredients: In a large bowl, whisk together flour and baking powder until combined. This will ensure even rising when you bake.
Add Wet Ingredients: In another bowl, combine plant-based milk, maple syrup, vegetable oil, and vanilla extract. Stir until smooth—this mixture will bring everything together!
Combine Mixtures Gently: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; you want fluffy muffins!
Add Strawberries**: Fold in chopped fresh strawberries gently into the batter. You’ll want their juices to mingle without turning everything pink!
Bake & Enjoy**: Spoon the batter into prepared muffin tins until about 3/4 full. Bake for 18-20 minutes or until golden brown. Let cool slightly before indulging!
With each step infused with love and laughter, you’ll find yourself not just making muffins but creating memories that last longer than any leftover crumbs! Enjoy baking—and more importantly—enjoy eating these marvelous vegan delights!
You Must Know
- These delicious vegan double strawberry muffins are not only heartwarming but also incredibly easy to whip up
- The sweet aroma fills your kitchen, instantly making it feel like a cozy bakery
- Remember to use ripe strawberries for the best flavor and texture!
Perfecting the Cooking Process
Start by mixing your dry ingredients first, then incorporate wet ingredients smoothly to ensure even distribution of flavors. Bake at 350°F until golden brown, enjoying the delightful aroma wafting through your home.
Add Your Touch
Feel free to swap out strawberries for blueberries or raspberries based on personal preference. Add a sprinkle of cinnamon or a dash of vanilla extract for an extra layer of flavor that will wow taste buds.
Storing & Reheating
Store muffins in an airtight container at room temperature for about three days. For longer freshness, freeze them and reheat in the oven at 350°F for about 10 minutes when ready to enjoy.
Chef's Helpful Tips
- When baking these muffins, make sure not to overmix the batter; this keeps them light and fluffy
- Always check your oven temperature with a thermometer for accuracy; every oven can be different!
- Using parchment paper liners ensures easy removal and cleanup
Baking these muffins brings back memories of rainy mornings spent in the kitchen with my kids. Their laughter mixed with the sweet scent of strawberries was simply priceless.
FAQ
Can I use frozen strawberries in this recipe?
Absolutely! Just thaw and drain excess moisture before adding them to the batter.
How can I make these muffins gluten-free?
Use a gluten-free flour blend available at most grocery stores for perfect results.
What’s the best way to serve these muffins?
Serve warm with a spread of vegan butter or jam for an extra treat!
Delicious Vegan Double Strawberry Muffins
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
Description
Experience the joy of these soft, fluffy vegan muffins filled with fresh strawberries and a hint of vanilla. Perfect for breakfast or a sweet snack, they are sure to impress both vegans and non-vegans alike. With their delightful combination of sweetness and tartness, these muffins are easy to make and will fill your kitchen with a comforting aroma.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup fresh strawberries, chopped
- ⅓ cup maple syrup
- 1 cup plant-based milk (e.g., almond or oat)
- ⅓ cup vegetable oil (or coconut oil)
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour and baking powder until combined.
- In another bowl, mix the plant-based milk, maple syrup, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chopped strawberries without overmixing.
- Spoon the batter into the muffin tins, filling them about ¾ full.
- Bake for 18-20 minutes or until golden brown. Allow to cool slightly before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 170
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg