Vegan Strawberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

These bakery-style muffins get their lift from a flax egg and a splash of apple cider vinegar, keeping the crumb soft and tender without any eggs in sight. Fresh strawberries get tossed in flour before folding in, so they stay suspended throughout each muffin instead of sinking to the bottom. Plant-based milk and a neutral oil keep the batter rich and moist, while a sugared top adds a little sparkle and crunch as it bakes. The edges turn deep gold and the centers stay soft, with pockets of juicy strawberry in every bite. It's an easy one-bowl-plus-one bake that fits neatly into a vegan kitchen, no special equipment or hard-to-find ingredients required. Great for breakfast, an afternoon snack, or a batch to freeze for later.

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Ingredients

12 servings

For the flax egg

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola oil or sunflower oil)
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 ½ cups fresh strawberries, hulled and diced into ½-inch pieces
1 tbsp all-purpose flour

For serving

1 tbsp organic cane sugar, for topping (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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