These vegan strawberry lemon muffins are packed with flavor and perfect for breakfast or a snack. They are made with fresh strawberries and taste like a glass of strawberry lemonade. They are the perfect vegan treat for summer!
There's nothing better than ripe, sweet strawberries from the farmer's market. They taste just amazing and we go through pounds of them during the summer. It's also fun to go to a pick-your-own farm to get your own!
Fresh strawberries are also great to bake with. Just strawberry muffins can taste a little plain. But adding lemon makes them flavor-packed! These are perfect to bring on a picnic or summer get together.
Love baking with lemon? Try out my vegan lemon donuts, vegan lemon blueberry cake and vegan lemon crinkle cookies.
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Why You'll Love These Vegan Strawberry Lemon Muffins
- Summer flavors: Nothing says summer like lemon and strawberries.
- No flax: These vegan muffins aren't made with flax which often makes baked goods dense.
Variations
- Switch up your fruit. I love the combination of blueberries and lemon but any berry could work. Just sub in an even amount.
- Add some poppy seeds for some texture and nutty flavor.
- Add in some coconut flakes for a tropical twist.
Ingredient Notes
- Lemon: You’ll need 1 lemon for both the zest and the juice.
- Non-dairy milk: I use unsweetened soy milk but use your favorite plant-based milk.
- Strawberries: Make sure they are ripe and sweet.
- Vegetable oil: You can also use canola or another neutral tasting oil.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Strawberry Lemon Muffins
Step 1: Preheat oven to 375°. Line a muffin pan with cupcake liners or lightly coat with a non-stick oil spray.
Step 2: Zest your lemon and squeeze for the juice. Stir the lemon juice into the non-dairy milk and set aside. This will make a vegan buttermilk.
Step 3: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 4: Stir in the milk/lemon juice mixture, vegetable oil, lemon zest and lemon extract until combined. Do not overmix.
Step 5: Fold in the strawberry pieces. Fill the muffin tin about ⅔ full.
Step 6: Baked in the preheated oven for about 22 minutes. Remove from the oven and let rest for 5 minutes.
Step 7: Transfer the muffins to a wire rack to cool completely.
Expert Tips
- Make sure your strawberries are ripe and sweet to make sure the muffins are flavor packed.
- Cut your strawberries into small pieces to ensure even baking. Large pieces won't bake through well and could leave parts of your muffins soggy.
If you have more sweet, ripe strawberries around, try my strawberry chocolate chip cupcakes.
If you want more delicious muffin recipes, try my Grape Nuts muffins and pumpkin chocolate chip muffins.
Recipe FAQs
Store these muffins at room temperature in an airtight container. They are best within 3-4 days.
Yes. Cool the muffins to room temperature and then store in an airtight, freezer-safe bag or container. They are best if used within 3 months. Just thaw overnight in the fridge before consuming.
No, lemon juice doesn’t work as an even substitute as it won’t give the same amount of lemon flavor.
Yes, frozen strawberries can work which makes these muffins great to make all year long. Just make sure they are thawed before using.
Vegan Dessert Recipes
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Recipe
Vegan Strawberry Lemon Muffins
Equipment
- Muffin pan
- cooling rack
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon lemon juice
- 2 cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 tablespoon lemon zest amount from 1 lemon
- 1 teaspoon lemon extract
- 1 cup finely chopped strawberries
Instructions
- Preheat oven to 375°. Line a muffin pan with cupcake liners or lightly coat with a non-stick oil spray.
- Stir the lemon juice into the non-dairy milk and set aside. This will make a vegan buttermilk.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the milk/lemon juice mixture, vegetable oil, lemon zest and lemon extract until combined.
- Fold in the strawberry pieces. Fill the muffin tin about ⅔ full.
- Baked in the preheated oven for about 22 minutes. Remove from the oven and let rest for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
Notes
- Use ripe, sweet strawberries for best flavor.
- You'll need 1 whole lemon for both the zest and the lemon juice.
- Make sure your strawberries are cut into very small pieces for even baking.
- Store muffins in an airtight container at room temperature for up to 3 days.
Jen says
We love these muffins. Just like strawberry lemonade.