The changing of the seasons to warmer weather means one thing: the strawberry season is just around the corner! If you love strawberries as much as we do, you are guaranteed to love my Eggless Strawberry Muffins; they are jam-packed with juicy strawberries and are sure to delight your whole family!
You can’t go wrong with a strawberry flavor, am I right? We love everything strawberry around here. Our favorites are Best No-Bake Strawberry Cheesecake and Eggless Strawberry Banana Brea.
Muffins are a perfect, quick breakfast option, but they make a delicious mid-day snack! Eggless Strawberry Muffins are a delight, no matter when you decide to eat them.
Eggless Strawberry Muffins Recipe Highlights
Crisp, golden-brown tops, and so perfectly moist on the inside. Buttery and mildly sweet. Soft and fluffy. Easy to make. Simple Ingredients. No-mixer-required batter.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Baking Powder & Baking Soda: Make sure they’re not expired or too old. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. Sugar: Regular white granulated sugar o caster sugar. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video]. Vinegar: You can use apple cider vinegar or white vinegar. Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Strawberries: Fresh strawberries are ideal, but you can use frozen if needed. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
1 – Whisk the Dry Ingredients
2 – Combine the Wet Ingredients
3 – Fold the Dry Ingredients into the Wet Ingredients and Mix Them by Hand.
4 – Add All But ½ Cup of The Strawberries To The Mixture
5 – Fill the Muffin Cups To The Top
Then sprinkle the remaining strawberries and the turbinado sugar on top of each muffin, if desired.
8 – Bake
Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly. Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. For more tips and tricks, check out my How To Get Extra Tall Muffins post.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Storing & Freezing Instructions
Store Eggless Strawberry Muffins covered at room temperature for three to four days, then transfer to the refrigerator for up to one week. Freeze Eggless Strawberry Muffins for up to three months. To freeze them, first cool the muffins completely. Then individually wrap the muffins first in plastic wrap and then foil before placing them in a freezer-safe bag. Thaw frozen in the refrigerator and then bring to room temperature before enjoying!
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in May 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
