Vegan Strawberry Muffins with Streusel Topping

Lower Inflammation Fast with our Tumeric 100

These vegan strawberry muffins are soft, fluffy, bursting with sweet summer strawberries, and feature a buttery brown sugar crumble topping. They’re absolutely perfect for a sweet breakfast or snack with a cup of tea!

Stack of three Vegan Strawberry Muffins with fresh strawberries in the background.

You can’t beat summer when it comes to muffin baking!

I generally reserve most of my baking projects for the cooler months, because who wants to turn on the oven when it’s a million billion degrees outside? But muffins are worth it, because summer gives you so many delicious muffin filling options. I don’t care how hot it is outside, nothing will keep me from baking my vegan blueberry muffins, zucchini muffins, corn muffins or blackberry muffins.

This year I have a new favorite though. These vegan strawberry muffins are absolutely amazing! Big chunks of strawberries add delicious bursts of fruity sweetness to these delectable streusel-topped muffins.

Fresh summer strawberries are SO JUICY — and they release lots of their sweet juices while baking, making for an extra moist and tender muffin.

The result is absolutely scrumptious, and your house will smell absolutely heavenly while they’re baking.

Jump to:

Ingredients You’ll Need

Flour. The recipe calls for all-purpose flour, also known as plain old white flour. Whole wheat pastry flour or spelt flour could be substituted if you’d like. I can’t promise results with any other varieties.
Brown sugar. Use organic sugar in order to keep the recipe vegan. Conventional sugar may be processed using animal bone char.
Cinnamon.
Vegan butter. This is often sold near the regular butter at the supermarket. Melt, Miyoko’s and Earth Balance are some popular brands to look out for.
Sugar. This, just like the brown sugar, needs to be organic to keep the recipe vegan.
Baking powder.
Baking soda.
Salt.
Non-dairy milk. You can use almond milk, soy milk, cashew milk, or oat milk, just to name a few! The only variety I’d avoid is canned coconut milk, which could mess with the texture of your muffins due to it’s high fat content.
Vegetable oil. Use your favorite baking oil here. Melted coconut oil, corn oil, and canola oil will all work just fine.
Lemon juice.
Vanilla extract.
Fresh strawberries. Fresh strawberries are available year-round, but they might not be as sweet during the colder months. You can substitute frozen berries when good fresh ones aren’t available. They’ll need to be chopped according to the recipe, which can be done before they’re frozen, or after you’ve thawed them slightly so they can be cut.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Start by mixing the streusel topping. Stir together flour, brown sugar, cinnamon and some softened vegan butter. Place the mixture in the fridge to chill while you make the muffin batter.

Chopped fresh strawberries in a glass bowl.

Prep your strawberries so that they’re ready to go when you need to add them to your muffin batter. Wash and dry them, hull them, and cut them into ½-inch pieces.

Tip: This recipe is a great way to use strawberries that are a bit past their prime. You don’t want to use berries that are rotten or moldy, but if they’re just starting to fade, go for it!

Dry ingredients for muffins in a mixing bowl with whisk.

Whisk together the dry ingredients for your batter: flour, sugar, baking powder, baking soda, salt, and cinnamon.

Liquid ingredients for muffins in a liquid measuring cup with spoon.

Stir together your dry ingredients in a small container: non-dairy milk, oil, lemon juice, and vanilla.

Tip: All of your wet ingredients should be at room temperature when you use them. This goes for all baked goods, unless the recipe specifies otherwise.

Muffin batter in a mixing bowl with wooden spoon.

Pour the wet ingredients into the bowl with your dry ingredients, and stir everything up just until blended. Don’t overmix the batter.

Muffin batter and strawberries in a mixing bowl with spoon.

Gently fold in your chopped strawberries, being careful not to disrupt your batter too much when you do this.

Vegan Strawberry Muffin batter in a muffin tin.

Divide the batter among paper-lined cups of a muffin tin, then sprinkle each muffin with your streusel topping.

Pop the muffins into the oven to bake. You’ll be starting them out at 425°F, then lowering the temperature to 350°F after 8 minutes, so stay close to the oven.

Vegan Strawberry Muffins in a muffin tin.

Your muffins are done when the tops are lightly browned and domed. You can test them by inserting a toothpick into the center of one. If it comes out clean, they’re finished baking!

Place the muffin tin on a cooling rack and let them cool partially before removing them and transferring them directly to the rack to finish cooling. You can enjoy one while they’re still warm if you’d like — it might just be a bit extra crumbly!

Vegan Strawberry Muffins and fresh strawberries on a white wooden surface.

Leftovers & Storage

Because these vegan strawberry muffins are so moist, I don’t recommend leaving them at room temperature for more than 24 hours. After that, you can keep them in the fridge for another 3 or 4 days, or in the freezer for up to 3 months. However you chose to store them, make sure they’re in an airtight container.

More Vegan Strawberry Sweets

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!