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Vegan Strawberry Shortcake Muffins

Fluffy and moist, strawberry shortcake muffins with a strawberry streusel topping made vegan, dairy free and egg free.
Prep Time20 minutes
Cook Time27 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: stawberry shortcake, strawberry bars, strawberry muffins, vegan muffins
Servings: 6 muffins
Author: Ciarra Siller

Equipment

  • Muffin Pan

Ingredients

streusel topping

  • ⅓ cup organic sugar
  • ⅓ cup organic all purpose flour
  • 2 tbsp vegan butter melted
  • 2 tbsp crushed freeze dried strawberries

strawberry muffins

  • 1 cup organic all purpose flour
  • ½ cup organic cane sugar
  • 1 ½ tsp baking powder
  • pinch finely ground sea salt
  • ½ cup almond milk or plant milk of choice
  • ¼ cup unsweetened applesauce
  • 2 tbsp vegan butter melted
  • 1 tbsp lemon juice
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • 1 cup strawberries fresh

Instructions

  • Preheat your oven to 400 F and prepare a standard size muffin pan with 6 liners and then set it aside.
  • For the streusel, in a bowl, stir together the flour and sugar and use a fork to stir in the melted butter until crumbles form. Add in the freeze dried strawberries and stir until evenly distributed. Place in the freezer until ready to use.
  • For the muffins, in a large mixing bowl, stir together the flour, sugar, baking powder and salt and then set it aside. In another bowl, whisk together the milk, applesauce, vegan butter, lemon juice, vinegar and vanilla until well comined.
  • Remove stems of the strawberries and chop them into small peices. Separate half of the strawberries and then blend the other half using an immersion blender (or regular blender).
  • Add the wet ingredients to the dry and stir just until the batter starts to come together, it's okay if there's still a few dry streaks.
  • Add in the strawberries and the strawberry sauce and stir until incorporated.
    vegan strawberry shortcake muffin batter
  • Use a cookie scooper to batter into the cavities of the muffin tin. They will fill up exactly 6.
    vegan strawberry shortcake muffin batter in liners
  • Top each one with crumbles (be generous). You will more than likely have extra crumbles, save those! Place the muffin try on a larger baking sheet and bake the muffins for 7 minutes, remove from the oven and then add the remaining crumbles. Create a "tent" for the muffins using a large peice of tinfoil to keep the crumbles from burning and then return to the over for an additional 15-20 minutes and a tootpick comes out clean.

Notes

These muffins are best enjoyed the day they are made or within 24 hours. Store the muffins at room temperature, lightly covered.