Strawberry Muffins
Celebrate the arrival of spring with these light, airy strawberry muffins that feature jammy pockets of fresh fruit and a hint of bright lemon zest!
Servings: 12 Muffins
Equipment
- Muffin Tin
- Stand or Electric Mixer Optional
- Mixing Bowls
Ingredients
Muffins
- ½ cup Plain Unsweetened Plant-Based Milk At room temperature
- ½ tsp Apple Cidar Vinegar
- 1 tbsp Ground Flaxseed
- 3 tbsp Water
- ½ cup Cane Sugar
- 1 tbsp Lemon Zest
- ¼ cup Plant-Based Butter At room temperature
- 1 tsp Vanilla Bean Paste or Vanilla Extract
- 1½ cups All-Purpose Flour or 1:1 Gluten-Free Flour
- 2 tsp Baking Powder
- ¼ tsp Sea Salt
- 2 cups Fresh Strawberries Diced into 1 to 2" pieces and coated in flour
Crumble
- 3 tbsp All-Purpose Flour, or 1:1 Gluten-Free Flour
- 3 tbsp Brown Sugar
- 3 tbsp Cane Sugar
- 3 tbsp Plant-Based Butter Cold and cut into cubes
Instructions
- Preheat your oven to 425℉ and either grease or line your muffin tin with muffin liners, parchment paper, or silicone muffin liners.
- Add the apple cider vinegar to the plant-based milk and let it sit for 10 minutes to create a plant-based buttermilk. Also, combine your ground flaxseed and water. Mix and set aside for 5 to 10 minutes to gel to create a flax egg.
- In a mixing bowl or your stand mixer, add the cane sugar and lemon zest. Massage the lemon zest into the sugar for about 1 minute until the sugar takes on a yellow color and smells of lemon. Next, add in the softened butter and cream together with the sugar and butter. This should take about 3 minutes.
- Next, add in the plant-based buttermilk, flaxseed egg, and vanilla. Mix until just combined.
- In a separate bowl, mix the flour, baking powder, and salt. Slowly add the dry mix to the wet ingredients. Beat on low speed until combined.
- Toss the cut strawberries with 1 to 2 tbsp of flour. This stops the strawberries from sinking to the bottom of the muffins. Add the strawberries to the batter and gently mix them in with a spoon or rubber spatula.
- Fill the prepared muffin tin about ¾ of the way full.
- In a separate mixing bowl, add in brown sugar, cane sugar, flour, and chilled butter. Mix or cut in the butter with a fork or pastry blender until the mixture looks crumbly or like a crumble. Sprinkle over the top of the muffins.
- Bake the muffins at 425℉ for 5 minutes, then drop the oven temperature to 350℉ and bake for another 23 to 25 minutes. This will help to give the bakery muffin rise! The muffin tops should be lightly browned, and a toothpick inserted in the center of the muffin should come out clean or with only a few crumbs.
- Take out the muffins and allow them to cool before storing or enjoy one warm!
- Storage Instructions: Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, or freeze them for up to 3 months—just be sure to wrap them individually to maintain freshness.