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 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).
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.
- 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
- Preheat your oven to 425ºF and line 12 muffin cups with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- 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.