Vegan Strawberry Muffins

4.54 from 13 votes

Author - Gena Hamshaw

Print Recipe Pin Recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Yields: muffins

2 cups unbleached, all-purpose flour (240g)
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegan buttermilk (1 cup non-dairy milk + 1 T lemon juice, allowed to sit and mingle for 5 minutes or longer; 240mL)
6 tablespoons vegan butter, melted (85g)
3/4 cup cane sugar (145g)
1 teaspoon vanilla extract
1 1/2 cups diced, fresh strawberries (205g)
1/4 cup sparkling sugar (optional, for topping; substitute demerara sugar)

Preheat your oven to 350F and oil or line a muffin baking pan with liners.
In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.
In another, medium mixing bowl, whisk together the buttermilk, melted butter, cane sugar, and vanilla extract.
Make a well in the center of the dry ingredients. Pour in the wet mixture. Use a spatula to fold the ingredients together, until you have a batter and no visible streaks of flours remain in the bowl. It's OK if the batter has small lumps—don't over-mix!
Set aside 1/4 cup of the diced strawberries. Fold the rest of the strawberries into the batter gently, until they're just distributed.
Use a muffin scoop or 1/2 cup measure to fill the muffin pan (each muffin container should be about 2/3 or 3/4 of the way full). Dot the tops of the muffins with the remaining strawberry pieces. Sprinkle each top with 1 teaspoon sparkling sugar, if using.
Bake for 25 minutes, or until the tops of the muffins are puffy, set, and turning golden at their edges. As soon as the muffins are cool enough to handle, remove them from the pan and transfer them to a cooling rack. Cool for 10-15 more minutes before enjoying.