Name: Vegan Strawberry Lemon Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (240ml) unsweetened almond milk; 2 teaspoons vanilla extract; 2 tablespoons lemon juice; 1 teaspoon lemon zest; ½ cup sunflower oil; ¼ cup sugar; ¼ cup brown sugar; 2 cups (260g) all-purpose flour; 1 tablespoon cornstarch; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 cups (250g) fresh strawberries, chopped; 1-2 strawberries, hulled and mashed; 1 cup powdered sugar; ½ teaspoon lemon juice

Jump to Recipe· 4.2 from 55 reviews

There is something truly magical about these Vegan Strawberry Lemon Muffins Recipe that instantly brightens up your kitchen and your day. The perfect balance of juicy strawberries and zesty lemon gives these muffins a fresh, tangy sweetness, making them light yet delightfully moist. Whether you’re craving a breakfast treat, a midday snack, or a party dessert, these muffins bring a burst of sunshine with every bite. Plus, they’re entirely plant-based, proving that vegan baking can be just as indulgent and satisfying as any traditional recipe.

Ingredients You’ll Need

The image shows various ingredients for a recipe arranged on a white marbled surface. In the center, there is a white bowl filled with chopped bright red strawberries. To the top right, a white juicer holds freshly squeezed yellow lemon juice with a halved lemon and a squeezed lemon rind nearby. Surrounding these are small white bowls containing white granulated sugar, yellow lemon zest, and brown sugar. A clear measuring jug with white milk is placed at the bottom right, next to a small white bowl of white flour and another bowl with white baking powder or cornstarch. A small glass pitcher holds light yellow liquid, likely oil. Several whole strawberries are scattered around the bowls. The image is bright and clean, with all items clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is straightforward, yet each plays an essential role in creating the perfect texture and flavor harmony. The combination of almond milk and sunflower oil ensures moistness, while the lemon zest and juice deliver a vibrant citrus kick that beautifully complements the sweetness of fresh strawberries.

1 cup (240ml) almond milk, unsweetened: Provides a creamy, dairy-free base while adding moisture and subtle nuttiness.
2 teaspoons vanilla extract: Adds warmth and depth to the flavor without overpowering the lemon and strawberry notes.
2 tablespoons lemon juice: Offers fresh citrus tang that brightens the muffins’ overall taste.
1 teaspoon lemon zest: Intensifies the lemon flavor with aromatic oils from the peel.
½ cup sunflower oil: Keeps muffins tender and soft with a neutral flavor that won’t compete with the fruit.
¼ cup sugar: Provides balanced sweetness for a light touch.
¼ cup brown sugar: Adds a hint of richness and depth thanks to its molasses content.
2 cups (260g) all-purpose flour: The main structure-maker, ensuring these muffins rise with a perfect crumb.
1 tablespoon cornstarch: Helps create a light, fluffy texture by softening the gluten in the flour.
1 ½ teaspoon baking powder: A leavening agent that makes your muffins rise beautifully.
½ teaspoon baking soda: Works in tandem with the acidic lemon juice to give extra lift.
¼ teaspoon salt: Enhances all the flavors, balancing the sweetness.
2 cups (250g) fresh strawberries, chopped: The star ingredient, bursting with juicy sweetness and natural color.
Strawberry Icing (optional): For a sweet, tangy finishing touch that elevates these muffins from delicious to irresistible.
1-2 strawberries, hulled and mashed: Creates fresh strawberry flavor in the icing.
1 cup powdered sugar: Adds sweetness and smooth texture to the icing.
½ tsp lemon juice: Gives the icing a slight tang to complement the muffins.

How to Make Vegan Strawberry Lemon Muffins Recipe

Step 1: Prepare the Wet Ingredients

Begin by whisking together the almond milk, vanilla extract, lemon juice, and lemon zest in a large mixing bowl. Next, slowly pour in the sunflower oil while stirring, followed by the sugar and brown sugar. This mixture will form the flavorful, moist base of your muffins, ensuring they are tender and slightly sweet with fresh citrus hints.

Step 2: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps evenly distribute the raising agents and eliminates lumps, which is key for an even rise and a tender crumb.

Step 3: Mix Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, stirring gently just enough to combine. Overmixing can lead to dense muffins, so take care to keep the batter light with some small lumps remaining—it’s completely okay!

Step 4: Fold in the Fresh Strawberries

Gently fold the chopped strawberries into the batter, distributing them evenly without bruising or crushing. This step ensures each muffin gets beautiful pockets of juicy fruit that bring bursts of fresh flavor and a lovely pinkish hue once baked.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it. Spoon the batter evenly into the cups, filling about two-thirds full. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. The smell of berries and lemon filling your kitchen is a guaranteed sign of deliciousness ahead!

Step 6: Optional Strawberry Icing

While the muffins cool, mix mashed strawberries with powdered sugar and lemon juice to form a smooth, tangy icing. Drizzle this over the muffins for a spectacular finish that adds both sweetness and extra strawberry zing.

How to Serve Vegan Strawberry Lemon Muffins Recipe

The image shows four light golden brown strawberry muffins on a round white plate with a rustic edge, each muffin in a pink paper liner. Every muffin has pieces of red strawberries baked in and is drizzled with a smooth pink strawberry glaze on top. Around the muffins on the plate are fresh shiny red whole strawberries with green leaves and one half-cut strawberry showing its bright red inside. To the upper right side, there is a white bowl filled with more pink strawberry glaze with some glaze dripping over the edge. A white marbled surface holds everything, with a slice of lemon and a pink cloth in the corners adding color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberry slices or a light dusting of powdered sugar can elevate these muffins visually and add extra fruity brightness. A small sprig of mint complements the citrusy strawberry flavors beautifully for that extra touch of elegance.

Side Dishes

These muffins pair wonderfully with a cup of freshly brewed coffee or herbal tea. For a wholesome brunch, serve alongside a fresh green salad or creamy avocado toast to balance the sweet and tangy notes of the muffins.

Creative Ways to Present

Serve these muffins in rustic wicker baskets lined with colorful napkins for a charming picnic-style presentation. You could also use them as an unexpected breakfast treat at your next brunch gathering or even top small plates of vegan yogurt parfaits with crumbled muffin pieces for an inventive dessert!

Make Ahead and Storage

Storing Leftovers

Keep your leftovers fresh by storing the muffins in an airtight container at room temperature for up to 3 days. This preserves their moistness and flavor without them becoming soggy or stale.

Freezing

To enjoy these muffins later, freeze them after they have completely cooled by wrapping each muffin individually in plastic wrap and placing them in a zip-top freezer bag. Frozen muffins stay fresh for up to 3 months, making it easy to have a quick snack on hand.

Reheating

To reheat, simply unwrap and place the muffin in a toaster oven or conventional oven at 325°F (160°C) for about 10 minutes. This will warm them through and restore their soft texture. Microwave reheating works too, but be mindful it can sometimes make muffins rubbery if overdone.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for maintaining the muffins’ texture and preventing excess moisture. However, if using frozen strawberries, thaw and drain them well before folding into the batter to avoid sogginess.

What is a good substitute for sunflower oil?

Neutral oils like canola oil or vegetable oil work perfectly as substitutes. You could also use light olive oil if you prefer a slightly fruity note, though stick to mild flavors to let the lemon and strawberry shine.

Can I make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend and increase the cornstarch to 2 tablespoons to help with the texture. Make sure your baking powder is gluten-free too.

How ripe should the strawberries be?

Choose ripe but firm strawberries to avoid overly mushy muffins. Strawberries that are too soft may release too much juice into the batter, affecting the crumb and baking time.

Is the lemon zest essential in this Vegan Strawberry Lemon Muffins Recipe?

While optional, lemon zest adds a concentrated burst of citrus aroma and flavor that brightens the muffins wonderfully. It’s definitely worth including for that extra zing!

Final Thoughts

Whipping up this Vegan Strawberry Lemon Muffins Recipe is like capturing a little taste of springanytime. The combination of fresh strawberries and zesty lemon wrapped in tender, airy muffins is pure joy with every bite. I hope you try this recipe soon and find it as delightful and comforting as I do. After all, baking should always bring happiness to both the heart and palate!