Savor the ultimate combination of softness and fruitiness with our Vegan Strawberry Muffins with Lemon Crumble. These muffins perfectly blend the fluffy texture of the batter with the sweet juiciness of strawberries, while the lemon crumble adds a refreshing crunch. They're an easy-to-make, delicious treat that will brighten up any breakfast or snack time.
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Why you’ll love this recipe
- Vibrant flavor: Bursting with the fresh taste of strawberries and zesty lemon.
- Easy to make: Simple steps and common ingredients for a hassle-free baking experience.
- Perfect texture: Soft, fluffy muffins with a crisp lemon crumble topping.
- Vegan-friendly: Completely plant-based and dairy-free for all to enjoy.
Tools
- Muffin Pan: Essential for shaping the muffins. Can be substituted with silicone molds or ramekins.
- Blender or Food Processor: To blend the wet ingredients smoothly.
- Mixing Bowls: For combining ingredients.
- Whisk and Spatula: For mixing the batter and folding ingredients together.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
BATTER
- All-purpose flour — Provides structure and texture to the muffins.
- Cornstarch — Helps create a light and airy crumb.
- Baking powder — Acts as a leavening agent for rise and fluffiness.
- Salt — Enhances the flavors and balances sweetness.
- Dairy-free milk — Binds the ingredients together and adds moisture.
- Tofu — Substitutes for eggs, adding moisture and protein.
- Sugar — Sweetens the batter and balances the tartness of the strawberries.
- Apple cider vinegar — Reacts with baking powder for extra lift.
- Oil — Adds richness and ensures a moist texture.
- Vanilla extract — Enhances the overall flavor profile.
- Strawberries — Fresh cubed strawberries for bursts of fruity goodness.
LEMON CRUMBLE
- All-purpose flour — Forms the base of the crumble topping.
- Sugar — Sweetens and caramelizes during baking.
- Vegan butter or Coconut oil — Binds the crumble together and adds richness.
- Salt — Balances flavors.
- Lemon zest — Infuses the crumble with zesty citrus flavor.
How to make these Vegan Strawberry Muffins with Lemon Crumble
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.
Substitutions & Variations
- Oil: Canola, olive, coconut oil or a neutral-flavored oil can be used.
- Tofu: Substitute with vegan yogurt or applesauce.
- Flour: Try whole wheat flour, oat flour or gluten-free flour for variation.
Storage & Freezing
Store muffins in an airtight container at room temperature for optimal freshness, lasting up to 3-4 days. Alternatively, refrigerate for extended shelf life, up to 7-8 days. If refrigerated, gently warm in the microwave for 10-15 seconds to restore their softness.
For prolonged storage, freeze muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They maintain quality for up to three months in the freezer.
To enjoy, simply thaw muffins at room temperature or warm them in the oven for a couple of minutes.
Tips for success
- Gentle folding: When incorporating the strawberries into the batter, fold them in gently to avoid crushing them. Also, this ensures even distribution throughout the muffins.
- Precise measuring: Accurate measurement of ingredients is crucial for achieving the perfect texture in your muffins. Use a kitchen scale for precision.
- Don't overmix: Overmixing the batter can result in tough muffins. Mix until the ingredients are just combined for tender, fluffy results.
- Check for doneness: Use the toothpick test to check if the muffins are done. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they're ready.
- Serve Fresh: While these muffins can be stored, they're best enjoyed fresh out of the oven when the crumble is still crispy and the berries are warm and juicy.
Frequently Asked Questions
Yes, feel free to experiment with your favorite fruits like blueberries or raspberries.
Absolutely, the muffins will still be delicious without it.
Yes, by substituting gluten-free flour for all-purpose flour.
Yes, adjust the baking time accordingly and keep an eye on them to prevent overcooking.
While tofu adds moisture and structure, you can substitute with vegan yogurt or applesauce for similar results.
More Vegan Dessert recipes to try
Recipe
VEGAN STRAWBERRY MUFFINS WITH LEMON CRUMBLE
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
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