If you’re looking for a super light, fluffy, and fun springtime muffin recipe, these muffins are perfect! They have the perfect citrus tang with a super tasty muffin batter, delicious chopped strawberries, and a sweet sugar topping!
First, preheat your oven to 400F and line a muffin tin with paper liners! This recipe makes about 18 muffins. Then, whisk together the flour, baking powder, and baking soda in a large bowl. Combining baking soda and baking powder ensures these muffins are super fluffy.
Then, in a separate bowl, combine the sugar, vegan yogurt, plant-based milk, vegetable oil, lemon juice, flax egg, and lemon zest. As usual, you can make the flax egg by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water in a separate small bowl. I used plain coconut yogurt here, but you can use any type of dairy-free yogurt, even vanilla or strawberry flavored.
I used soy milk in this recipe but any type of plant-based milk works, I know everyone has their favorites. You can also use melted vegan butter instead of vegetable oil, or you can use olive oil, avocado oil, or melted coconut oil. The lemon juice can be fresh or from a bottle, whatever you have on hand. Make sure these ingredients are whisked well together.
Next, pour your wet ingredients into your dry ingredients and fold together until only a few pockets of flour remain. Then, fold your strawberries into the batter. Make sure not to overmix at this point, or your muffins will become dense and chewy from too much gluten development.
Scoop the batter into your lined muffin tin. Make sure the liners are sprayed with cooking spray or your muffins will stick to the liners. Then, sprinkle each muffin with about a half teaspoon of sugar. Bake at 400F for 15 minutes, cool, and enjoy! This recipe makes about 22 muffins.
Strawberry Lemonade Muffins
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/2 cup vegan yogurt
- 1/2 cup soymilk
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 flax eggs
- zest of 1 lemon
- 1.5 cups chopped strawberries
- 1/4 cup sugar (for topping muffins)
- Preheat the oven to 400F. In a large bowl, whisk together the flour, baking soda, and baking powder.
- In a separate bowl, whisk together the sugar, vegan yogurt, soymilk, vegetable oil, lemon juice, flax eggs, and lemon zest. Once combined, pour into the dry ingredients.
- Fold in the chopped strawberries, scoop into lined and greased muffin tins, and bake for 15 minutes. Cool and enjoy!
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