Last week, 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 back-up 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 actually happy that I did. I will definitely be making this recipe again for Easter!
Vegan Strawberry Muffins With Lemon Glaze
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.
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
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!