Bakery-Style Vegan Strawberry Vanilla Muffins
Prep time
Cook time
Total time
These sweet, special muffins are delicious with fresh strawberries. But if you don't have any on hand, you can thaw and dice frozen strawberries.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 2 cups all-purpose flour or white-wheat flour
  • 1½ teaspoons baking powder (reduce to 1 teaspoon over 3000 feet altitude)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 (5.3-ounce) dairy-free strawberry yogurt alternative
  • ⅓ cup oil
  • ¾ cup + 2 tablespoons unsweetened vanilla dairy-free milk beverage
  • 1½ teaspoons vanilla extract
  • 1½ cup diced strawberries
  1. Preheat your oven to 425ºF and line 12 muffin cups with cupcake liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another large bowl, whisk together the sugar, dairy-free yogurt, oil, dairy-free milk beverage, and vanilla. Stir in the flour mixture until just combined; do not over mix. Fold in the diced strawberries.
  4. Scrape the thick batter into your prepared muffin cups, filling them nearly up to the top. It’s okay to mound the batter a little.
  5. Bake for 10 minutes. (Do not open the oven!). Reduce the oven temperature to 350ºF and bake for 20 minutes more, or until the muffins are firm to the touch, lightly golden around the edges, and a toothpick inserted in a muffin comes out clean.
  6. Remove the muffins from the pan and let cool on a wire rack. Store leftovers in an airtight container for up to 2 days. Individually wrap and freeze for longer keeping.
Recipe by Go Dairy Free at