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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Bakery-Style Strawberry Vanilla Muffins that Just Happen to be Vegan

    Bakery-Style Strawberry Vanilla Muffins that Just Happen to be Vegan

    0
    By Alisa Fleming on July 28, 2020 Alisa's Favorite Dairy-Free Recipes, Bread, Breakfast, Dairy-Free Recipes

    These light and fluffy vegan strawberry vanilla muffins have a tender, moist crumb and a double infusion of strawberry. I adapted the recipe from my Bakery-Style Blueberry Muffins recipe in Go Dairy Free: The Guide and Cookbook (2nd edition), and am sharing it with you here today!

    Bakery-Style Vegan Strawberry Vanilla Muffins Recipe - dairy-free, egg-free, soy-free, nut-free, with light, fluffy, moist and tender crumb.

    Bakery-Style Strawberry Vanilla Muffins that Just Happen to be Vegan

    It can be hard to get that perfect rise when baking muffins at home, especially if you remove the dairy and eggs! But the ingredients in this recipe, combined with the baking technique I use, help to achieve more boisterous muffins and a cake-like crumb.

    I don’t usually like to use dairy alternatives in recipes. In fact, the Bakery-Style Blueberry Muffins in Go Dairy Free: The Guide and Cookbook don’t use any dairy alternatives. But I wanted to make these vegan strawberry vanilla muffins a little different, and dairy-free yogurt is becoming very common in stores.

    In the strawberry muffin recipe below, dairy-free yogurt provides the necessary acid to react with baking soda, and a good texture in place of eggs. Here are some FAQs for using dairy-free yogurt in this recipe.

    • Do I need to use a specific dairy-free yogurt? I originally baked these strawberry vanilla muffins to feature a new Ripple product, but the recipe isn’t brand specific. You can use any dairy-free yogurt alternative and milk beverage. In fact, it’s a great way to use up a dairy-free yogurt that you aren’t too fond of. Yes, it happens – more than we’d like it to!
    • Does it have to be strawberry yogurt? If you don’t have access to a strawberry dairy-free yogurt, you can substitute plain or vanilla – or even another fruit flavor that pairs well with strawberries. The results won’t be quite as strawberry infused, but should still be delicious.
    • How much is 5.3 ounces of yogurt? Most single-serve yogurts come in 5.3-ounce cups. If you are using yogurt from a tub, I believe 5.3 ounces is about 3/4 cup (based on my prior measurements).

    Bakery-Style Vegan Strawberry Vanilla Muffins Recipe - dairy-free, egg-free, soy-free, nut-free, with light, fluffy, moist and tender crumb.Bunny cake stand is this one from La Jolie Muse.

    Special Diet Notes: Strawberry Vanilla Muffins

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Bakery-Style Vegan Strawberry Vanilla Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    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.
    Author: Alisa Fleming
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 muffins
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

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    Alisa Fleming
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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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