Vegan Strawberry Muffins

Step 1

Preheat and Prepare Strawberries - Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners (spray the inside of the paper liners with oil) or lightly grease the cups.

Step 2

Prepare the Strawberries - Wash the strawberries, cut off the stems, and chop them into small pieces, then sprinkle them with a tablespoon of lemon juice to preserve their color.

Step 3

Prepare the Streusel Topping - In a small bowl, combine the all-purpose flour, rolled oats, brown sugar, softened vegan butter, salt, baking soda, and ground cinnamon. Mix everything together until crumbly. Set the streusel topping aside.

Step 4

Mix the Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 5

Combine the Wet Ingredients - In a separate bowl, whisk together the plant milk, oil, apple sauce, lemon juice, and vanilla extract.

Step 6

Bring it All Together - Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in 1 1/2 cups chopped strawberries, ensuring they are evenly distributed throughout the batter.

Step 7

Fill the Muffin Cups - Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters full. Leave some space for extra strawberries and the streusel topping.

Step 8

Add the Streusel Topping - Add a 1/2 tablespoon of chopped strawberries to the tops of each muffin then Sprinkle the prepared streusel topping generously over each muffin.

Step 9

Bake and Enjoy - Turn down the heat in the oven to 375° F (190° C) then place the muffin tin in the preheated oven and bake for 18-20 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.