Vegan Strawberry Streusel Muffins Recipe

Introduction

These Vegan Strawberry Streusel Muffins are a delightful treat perfect for breakfast or a snack. Bursting with fresh strawberries and a crunchy pecan streusel topping, they combine moist, fruity flavor with a satisfying texture.

Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 2/3 cup almond flour*
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup (60 mL) almond milk or other plant-based milk
• 3/4 cup (170g) plant-based yogurt**
• 1/2 cup (120 mL) pure maple syrup***
• 1 large ripe banana, mashed
• 2 tablespoons melted coconut oil (or neutral oil of choice)
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup old-fashioned rolled oats (for streusel)
• 1/4 cup organic coconut sugar or brown sugar (for streusel)
• 3/4 cup pecans or walnuts, roughly chopped (for streusel)
• 1/2 cup fresh strawberries, diced
• 3 tablespoons melted coconut oil (or melted vegan butter, for streusel)
• 1/4 teaspoon sea salt (for streusel)

Instructions

1. Step 1: Preheat the oven to 425°F (218°C) and line a standard 12-cup muffin tin with liners.
2. Step 2: Zest the lemon and then juice it. Mix the almond milk with the tablespoon of lemon juice and set aside to curdle.
3. Step 3: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Make a well in the center and add the lemon zest, almond milk-lemon juice mixture, plant-based yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract.
4. Step 4: Stir the wet ingredients into the dry ingredients using a wooden spoon, mixing just until combined with about 10 to 12 strokes. The batter should remain lumpy and not be overly smooth to keep the muffins light and tender.
5. Step 5: In a small bowl, combine the flour, rolled oats, coconut sugar, chopped nuts, diced strawberries, melted coconut oil, and sea salt for the streusel topping. Stir with a fork until well combined and slightly sticky.
6. Step 6: Evenly scoop the muffin batter into the lined muffin cups. Generously top each muffin with the prepared streusel mixture.
7. Step 7: Place the muffin pan in the oven and immediately reduce the temperature to 350°F (177°C). Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.
8. Step 8: Remove from the oven and cool muffins on a wire rack for 10-15 minutes before serving.

Tips & Variations

• Use any plant-based yogurt you prefer—coconut or almond-based yogurts work well.
• To make it nut-free, substitute the almond flour with additional all-purpose flour and omit the pecans or walnuts in the streusel.
• For extra zing, add a teaspoon of cinnamon or cardamom to the streusel topping.
• Make sure not to overmix the batter to keep the muffins light and fluffy.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm gently in a microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture, which can make the muffins soggy.

Is it necessary to let the almond milk curdle with lemon juice?

While not essential, this step helps mimic buttermilk, adding a slight tang and reacting with the baking powder to create lighter muffins.

Vegan Strawberry Streusel Muffins Recipe

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★★★★★

4.7 from 90 reviews

These Vegan Strawberry Streusel Muffins are a delightful treat featuring a tender, moist crumb bursting with fresh strawberries and topped with a crunchy, nutty streusel. Made without eggs or dairy, they use wholesome ingredients like almond flour, plant-based yogurt, and mashed banana for natural sweetness and moisture, delivering a perfect balance of flavors and textures for a healthy snack or breakfast option.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 1/2 cups (180g) all-purpose flour
• 2/3 cup almond flour*
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/4 cup (60 mL) almond milk or other plant-based milk
• 3/4 cup (170g) plant-based yogurt**
• 1/2 cup (120 mL) pure maple syrup***
• 1 large ripe banana, mashed
• 2 tablespoons melted coconut oil (or neutral oil of choice)
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, diced

Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned rolled oats
• 1/4 cup organic coconut sugar (or brown sugar)
• 3/4 cup pecans or walnuts, roughly chopped
• 3 tablespoons melted coconut oil (or melted vegan butter or neutral oil of choice)
• 1/4 teaspoon sea salt

Instructions

1. Preheat the oven: Preheat your oven to 425°F (218°C) and line a standard 12-cup muffin tin with paper liners to prepare for baking.
2. Prepare lemon milk mixture: Zest the lemon and then juice it. Mix the almond milk with 1 tablespoon of the fresh lemon juice and let it sit aside to curdle, which will add a slight tang and help with leavening.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and sea salt to evenly distribute the leavening agents and salt.
4. Add wet ingredients: Create a well in the center of the dry ingredients and add the lemon zest, lemon-juice almond milk mixture, plant-based yogurt, maple syrup, mashed banana, melted coconut oil, and vanilla extract.
5. Combine batter: Gently fold the wet ingredients into the dry using a wooden spoon, stirring just until combined with about 10-12 strokes. The batter should remain lumpy and not smooth — overmixing will cause dense muffins.
6. Stir in strawberries: Fold in the diced fresh strawberries gently to distribute without breaking them apart.
7. Prepare streusel topping: In a separate small bowl, combine the all-purpose flour, rolled oats, coconut sugar, chopped nuts, melted coconut oil, and salt. Mix with a fork until the mixture is sticky and well combined.
8. Fill muffin cups: Scoop the muffin batter evenly into the prepared muffin liners, filling each about three-quarters full.
9. Add streusel topping: Generously sprinkle the streusel mixture over the top of each filled muffin cup to create a crunchy topping.
10. Bake muffins: Place the muffin pan in the oven, immediately reduce the temperature to 350°F (177°C), and bake for 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
11. Cool and serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Allow to cool for 10-15 minutes before enjoying.

Notes

• Almond flour adds moistness and a subtle nutty flavor; substitute with another nut or seed flour if preferred.
• Plant-based yogurt can be soy, coconut, or almond-based for a dairy-free option.
• Pure maple syrup is used as a natural sweetener; you may adjust sweetness to taste.
• Do not overmix the batter to keep muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: vegan muffins, strawberry muffins, streusel topping, plant-based dessert, dairy-free breakfast