Spring is right around the corner, and these vegan strawberry muffins are the perfect way to celebrate! Sweet and fluffy with a lemon glaze, they’ll be sure to put a smile on your face.

In 2017, I completed my school’s leadership program for juniors. To celebrate, everyone in the program brought in food, and we all had a big breakfast together. I signed up to bring blueberry muffins since I knew I had a bag of blueberries in my freezer. But when I went to make the muffins, I realized that they weren’t blueberries, but rather strawberries. This was a problem because it was the night before the event and all the grocery stores were already closed. So, rather than giving up, I just went with it and decided to make strawberry muffins instead!

I wasn’t really sure how strawberry muffins would taste. In fact, I mostly just expected the strawberries to be soggy and flavorless. I even made a backup plan to go buy vegan muffins in the morning! However, when I pulled the muffins out of the oven,  they actually looked really good, so I recruited my dad to be a taste-tester. After taking a bite, my dad said thoughtfully, “It’s good, but missing something. How about a glaze?”

Taking his suggestion, I whipped up a simple lemon glaze that I often use to top my blueberry muffins. This time my dad said, “They’re perfect.” I boxed up the muffins, and the following morning, I brought them to the leadership event. Everybody thoroughly enjoyed them!

Even though I never intended to make strawberry lemon muffins, I’m happy that I did. I will be making this recipe again for Easter!

How To Make Vegan Strawberry Muffins

Ingredients

For the Muffins:

• 1 1/4 cup unsweetened soy milk
• 1 tsp apple cider vinegar
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp cornstarch
• 1/3 cup vegetable or canola oil
• 1 tsp pure vanilla extract
• 1 1/2 cups chopped strawberries fresh or frozen

For the Glaze:

• 1 cup confectioners sugar
• 1 1/2 tbsp lemon juice

Instructions

For the Muffins:

1. Preheat oven to 400°F. Line a standard muffin tin with cupcake liners and spray lightly with oil.
2. Combine soy milk and apple cider vinegar in a measuring cup or other container and set aside to curdle.
3. Whisk together flour, sugar, baking powder, salt, and cornstarch in a large mixing bowl.
4. Add the curdled soy milk, oil, and vanilla to the dry ingredients. Stir just until combined.
5. Gently fold the strawberries into the batter.
6. Fill each cupcake liner in the muffin pan almost full and top with extra strawberries.
7. Bake for 25-30 minutes, or until a toothpick inserted into the muffins comes out clean, and the tops are golden brown.
8. Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

For the Glaze:

1. In a small bowl, combine the powdered sugar and lemon juice. Stir until smooth. If the glaze is too thick, add a teaspoon of lemon juice at a time until the desired consistency is reached. If the glaze is too thin, add a bit of powdered sugar.
2. Drizzle glaze over cooled muffins as desired.
3. Eat and enjoy!

Additional Tips for Vegan Strawberry Muffins

• Frozen Strawberries: If using frozen strawberries, make sure to thaw and drain them before folding into the batter. Excess moisture from frozen berries can affect the muffin texture.
• Room Temperature Ingredients: To achieve a consistent texture, ensure that ingredients like soy milk, oil, and any refrigerated items are at room temperature before mixing the batter. This promotes better incorporation of ingredients.
• Glaze Variations: Customize the glaze by adding a touch of strawberry flavor. Puree a few strawberries and incorporate the juice into the glaze for a fruity twist that complements the strawberry muffins.
• Storage Tips: Store leftover muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them, and when ready to enjoy again, warm them briefly in the oven or microwave for that freshly baked taste.

FAQ

Can I use other non-dairy milk in place of soy milk?

• Absolutely! Feel free to substitute soy milk with almond milk, oat milk, or any preferred non-dairy milk.

How do I adjust the glaze consistency?

• If the glaze is too thick, add a little more lemon juice. Conversely, if it’s too thin, gradually incorporate extra powdered sugar until reaching the desired thickness.

Can I use fresh or frozen strawberries?

• Certainly! Both fresh and frozen strawberries work well. If opting for frozen, be sure to thaw and drain them to prevent excess moisture in the muffins.

Can I make these muffins gluten-free?

• You can experiment with gluten-free flour blends, but keep in mind that the texture may vary. Look for a gluten-free baking powder and ensure other ingredients are gluten-free.

Vegan Strawberry Muffins With Lemon Glaze

Recipe by Food by AyakaCourse: Breakfast, DessertCuisine: American, VeganDifficulty: Easy

Servings

12

muffins

Prep time

15

minutes

Cooking time

30

minutes

Calories

251.2

kcal

Spring is right around the corner, and these vegan strawberry muffins are the perfect way to celebrate! Sweet and fluffy with a lemon glaze, they’ll be sure to put a smile on your face.

Ingredients

• For the Muffins

• 1 1/4 cup unsweetened soy milk

• 1 tsp apple cider vinegar

• 2 cups all purpose flour

• 1 cup granulated sugar

• 2 tsp baking powder

• 1/4 tsp salt

• 1 tbsp cornstarch

• 1/3 cup vegetable or canola oil

• 1 tsp pure vanilla extract

• 1 1/2 cups chopped strawberries fresh or frozen

• For the Glaze

• 1 cup confectioners sugar

• 1 1/2 tbsp lemon juice

Directions

• For the Muffins
• Preheat oven to 400°F. Line a standard muffin tin with cupcake liners and spray lightly with oil.
• Combine soy milk and apple cider vinegar in a measuring cup or other container and set aside to curdle.
• Whisk together flour, sugar, baking powder, salt, and cornstarch in a large mixing bowl.
• Add the curdled soy milk, oil, and vanilla to the dry ingredients. Stir just until combined.
• Gently fold the strawberries into the batter.
• Fill each cupcake liner in the muffin pan almost full and top with extra strawberries.
• Bake for 25-30 minutes, or until a toothpick inserted into the muffins comes out clean, and the tops are golden brown.
• Allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• For the Glaze
• In a small bowl, combine the powdered sugar and lemon juice. Stir until smooth. If glaze is too thick, add an addition teaspoon of lemon juice at a time until desired consistency is reached. If glaze is too thin, add a bit of powdered sugar.
• Drizzle glaze over cooled muffins as desired.
• Eat and enjoy!