VEGAN STRAWBERRY MUFFINS WITH LEMON CRUMBLE
Whip up these Vegan Strawberry Muffins with Lemon Crumble for a delightful treat! Soft, fluffy, and bursting with fruity flavors.
INGREDIENTS
Batter
- 165 g all-purpose flour, (1 cup + 6 tbsp)
- 23 g cornstarch, (2 ½ tbsp)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 145 g dairy-free milk, (½ cup + 2 tbsp)
- 50 g firm or extra firm tofu*, (¼ cup)
- 100 g sugar, (½ cup)
- 1 ½ tablespoon apple cider vinegar
- 78 g oil*, (¼ cup + 2 tbsp)
- 2 teaspoon vanilla extract
- 170 g strawberries, cubed, (1 cup)
Lemon Crumble
- ⅔ cup all-purpose flour, (80 g)
- 3 tablespoon sugar, (42 g)
- 4 tablespoon vegan butter or coconut oil, (56 g)
- Pinch of salt
- Zest of 1 large lemon, (~1 tbsp)
INSTRUCTIONS
- Preheat the oven: Preheat your oven to 350°F (176°C) and line a muffin pan.
- Prepare the lemon crumble: In a small bowl, mix the all-purpose flour, sugar, vegan butter or coconut oil, salt, and lemon zest until the mixture resembles coarse crumbs. Keep in the fridge.
- Prepare the dry ingredients: Save 2 tablespoon of the flour and set aside. In a large bowl, mix the remaining flour, corn starch, baking powder, and salt.
- Blend the wet ingredients: In a blender, combine the dairy-free milk, tofu, sugar, apple cider vinegar, oil, and vanilla extract. Blend until smooth and well combined.
- Combine wet and dry ingredients: Add the blended wet ingredients to the dry ingredients and mix until just combined (don’t overmix).
- Prepare the strawberries: Toss the cubed strawberries with the reserved 2 tablespoon of flour. This helps prevent the strawberries from sinking in the batter and ensures even distribution.
- Fold in the strawberries: Gently fold the flour-coated strawberries into the batter. Be careful not to overmix.
- Bake: Divide the batter evenly among the muffin liners filling them to the top. Sprinkle the lemon crumble evenly over the muffins. Bake for 28-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Note: If you decide to divide the batter into more than 6 muffins, the baking time may be shorter.
- Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
NOTES
- Any type of oil works just fine. My recommendations are: canola, olive or coconut.
- You can substitute the tofu for vegan yogurt or applesauce.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
Serving: 1 large muffin | Calories: 454 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 23 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Sodium: 74 mg | Potassium: 57 mg | Fiber: 2 g | Sugar: 24 g
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