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Vegan Strawberry Lemon Muffins Recipe

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4.2 from 55 reviews

These vegan strawberry lemon muffins are a delightful treat combining zesty lemon and fresh strawberries for a moist, flavorful bite perfect for breakfast or an afternoon snack. Made with almond milk and sunflower oil, these muffins are dairy-free and packed with fresh fruit, topped optionally with a tangy strawberry lemon icing for an extra burst of sweetness.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Muffin 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

Strawberry Icing (Optional)

  • 1-2 strawberries, hulled and mashed
  • 1 cup powdered sugar
  • ½ teaspoon lemon juice

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix wet ingredients: In a large mixing bowl, combine the unsweetened almond milk, vanilla extract, lemon juice, lemon zest, sunflower oil, sugar, and brown sugar. Whisk until the sugars are dissolved and the mixture is smooth.
  3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
  4. Blend wet and dry mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix to keep the muffins light and fluffy.
  5. Add fresh strawberries: Gently fold the chopped strawberries into the batter, distributing them evenly without crushing them too much.
  6. Fill muffin tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow room for rising.
  7. Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and spring back lightly to the touch.
  8. Prepare strawberry icing (optional): While the muffins bake, mash the hulled strawberries in a small bowl. Mix in the powdered sugar and lemon juice until smooth to create a thin glaze-like icing.
  9. Cool and ice muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Drizzle the optional strawberry lemon icing over the cooled muffins before serving.

Notes

  • For a nuttier flavor, substitute sunflower oil with light olive oil or avocado oil.
  • You can freeze leftover muffins wrapped tightly in plastic for up to 2 months.
  • Ensure not to overmix the batter to avoid dense muffins.
  • Adjust sugar amount if you prefer a sweeter or less sweet muffin.
  • Fresh strawberries give best texture; frozen can be used but may add more moisture and require a slight baking time adjustment.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-strawberry-lemon-muffins-recipe/