My kids were asking me to make strawberry muffins for weeks, ever since I had promised to make muffins for every weekend. So far I’ve made blueberry muffins, lemon poppy seed muffins, and a few others, but they kept on asking for strawberry muffins.

After much anticipation, these vegan strawberry muffins were a total knockout and we ate all 12 of them in one day!

You can use fresh or frozen strawberries in this recipe. I find that fresh strawberries are the best in the summertime, and the rest of the year I like to use frozen.

If using frozen berries, you can make them easier to slice by running them in water for a little bit. They thaw quickly and you can slice them and be on your way.

Also, the streusel topping in this recipe is totally optional – although I highly recommend it. I used Miyoko’s butter, which is mostly made of coconut oil, so I think coconut oil would work as well.

This is what the streusel topping will look like once you have mixed the ingredients.
Strawberries should be about 1/2″ or 1 cm chopped. Gently fold them into the batter.
I fill my silicone muffin cups about 3/4 of the way full. Then spoon on the streusel crumbs.
All ready to go into the oven.
Bake the strawberry muffins for about 30-35 minutes at 400 degrees Fahrenheit.
These strawberry muffins have a light, soft texture. The crumbly topping adds that little extra bit of crunch to make them totally irresistible!
Vegan strawberry muffins

Vegan Strawberry Muffins (Vegan)

A mouthwatering vegan version of strawberry muffins with a streusel topping.
Prep Time 10 mins
Cook Time 30 mins
Additional Time 20 mins
Total Time 55 mins
Servings 12 muffins
Calories 225 kcal


Wet Mix

  • 3/4 cup oat milk
  • 1/3 cup coconut oil vegetable oil okay too
  • 1/4 cup aquafaba
  • 1/2 tsp apple cider vinegar

Dry Mix

  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup strawberries, plus more for good measure chopped (fresh or frozen)

Streusel Topping

  • 3 Tbsp vegan butter melted
  • 1/2 cup sugar
  • 1/4 cup flour


  • Preheat oven to 400 degrees. Mix wet ingredients in one bowl, and dry ingredients in another.
  • Mix the streusel ingredients in a small bowl until a crumbly mixture is formed.
  • Combine wet and dry ingredients until just moistened. Gently fold in strawberries.
  • Spoon muffin batter into muffin cups, then sprinkle an even layer of the streusel crumbs over the top of each muffin.
  • Bake for 30-35 minutes. Allow to cool for 20 minutes before eating.


If using silicone muffin cups, place them on a glass casserole dish to prevent the bottoms from burning.
Course: Vegan Breakfast Recipes
Cuisine: American


Calories: 225kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Sodium: 229mg | Potassium: 45mg | Fiber: 1g | Sugar: 18g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases.

Want more vegan muffins? Try these:

vegan blueberry muffins | vegan lemon poppy seed muffins

Leave a Reply

Recipe Rating

About the Author

Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

View All Articles