Vegan Strawberry Crumble Muffins


Vegan Strawberry Crumble Muffins

Vegan strawberry collapse muffins hurt, loaded with fruit, and completely ended up with a buttery and crispy pecan topping.

When I was dealing with dishes for my cookbook a million years earlier, I made this fantastic batch of rhubarb collapse muffins. They were light, fluffy, completely domed, and ended up with a crispy collapse topping. I was so happy with this due to the fact that they didn’t depend on banana or pumpkin, and the texture was still area on. Vegan fast breads/cakes can be a difficulty due to the fact that of the absence of eggs, so it seemed like a significant success. I had the dish doodled on a scrap notepad that was tucked within a note pad. OBVIOUSLY I lost that little sheet of paper and the dish was gone permanently. I attempted to recreate them from memory a lot of times and it simply never ever clicked. I stopped attempting after numerous drab batches and got truly tired of muffins as a basic entity!

After a plentiful strawberry and rhubarb harvest season, I chose I was going step up my muffin video game and lock this dish down. This last dish is various than the initial lost rhubarb muffin. That a person had a substantial quantity of almond flour and was sweetened with maple syrup. This variation is a bit easier, depending on white entire wheat flour and granulated sweetener.

For a very long time, I prevented utilizing granulated sweeteners, constantly favouring maple syrup due to the fact that of issues over which choice is more improved, which one has more nutrients and so on. There’s some indisputable internalized messaging about health and diet plan going on there! All of us have it to some degree. I have actually been dealing with rooting out this mindset with a lot more intent recently. Eventually, I do not have a wheat/other grain level of sensitivity, this dish is naturally devoid of animal items (like constantly!), and if I’m having a reward, I desire it to truly feel and consume like a reward. Sugar is sugar, ya understand? Obviously I still like salads, the periodic grain-free reward, and the natural goodness of veggies. Those things all have their location here and in my life! However so does vegan butter and sugar from time to time.

These collapse muffins are seriously tender and completely sweet. They would be excellent with all type of summer season fruit. Sliced nectarines, peaches or plums, or entire blueberries and raspberries. Cardamom would be a dream in location of the cinnamon. And you might absolutely switch light spelt flour, all function, or any wheat-based flour for the white entire wheat! It’s a pantry-friendly reward that comes together good and fast. The best little bite with a cup of coffee. Hope you provide a shot quickly:-RRB-

Vegan strawberry crumble muffins

Vegan strawberry crumble muffins

Vegan Strawberry Crumble Muffins

Vegan strawberry collapse muffins hurt, loaded with fruit, and completely ended up with a buttery and crispy pecan topping.

PREPARATION TIME 20 minutes COOK TIME 25 minutes OVERALL TIME 45 minutes

Course Breakfast, Dessert, Treat Diet Plan Vegan, Vegetarian

Servings: 9

Author: Laura Wright



  • 1/4 cup pecan halves, sliced
  • 2 1/2 tablespoons coconut palm sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons cold vegan butter


  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon ground flax seed
  • 1/2 cup non-dairy milk
  • 1 1/2 cups white entire wheat flour
  • 2/3 cup coconut palm sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon great sea salt
  • 1/4 cup neutral-tasting oil such as sunflower, improved coconut or avocado
  • 1 1/2 tablespoons unsweetened apple sauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange or lemon passion, optional
  • 1 1/2 cups sliced strawberries


  • Preheat the oven to 400 ° F. Gently grease 9 cups of a basic size muffin tin and reserved.
  • Make the topping. In a little bowl, blend together the sliced pecans, coconut palm sugar, and cinnamon. Include the vegan butter to the bowl and blend it in with your fingers, separating the little bits of butter and working them into the sugar and pecans. When you have a sandy texture, reserved in the fridge.
  • Make the muffins. In a little bowl, integrate the apple cider vinegar, ground flax seed, and non-dairy milk. Provide it a fast stir and let the mix thicken for 5 minutes or two.
  • In a big bowl, blend together the white entire wheat flour, coconut palm sugar, baking powder, baking soda, cinnamon, and salt. In a medium bowl, blend together the non-dairy milk and flax seed mix, oil, applesauce, vanilla, and citrus passion (if utilizing). When integrated, include the liquid mix to the big bowl with the dry active ingredients. Include the sliced strawberries also. Stir the batter together with rubber spatula up until simply integrated. There ought to still be a couple of little dry flecks of flour in the batter. This is great!
  • Utilizing a 1/3 cup step, part the batter out into the 9 greased muffin cups. Recover your collapse topping from the refrigerator and spray it equally over the top of each muffin. Fill the the staying 3 empty muffin cups as much as the middle with water. This action simply guarantees even weight and wetness circulation! It’s optional if you’re feeling lazy;-RRB-
  • Bake the strawberry collapse muffins for 20-25 minutes or up until a toothpick/paring knife poked into the center of one comes out tidy. Let the muffins cool entirely in the pan prior to consuming.


  • You can replace light or dark brown sugar for the coconut palm sugar. White entire wheat can be replaced with light spelt or any wheat-based flour.
  • The coconut palm sugar supplies the majority of the structure for the muffin, so regrettably I can not advise how you would tackle changing it with maple/other liquid sweeteners.
  • I do not advise utilizing oil in location of the vegan butter with the collapse topping! From my experience, collapse garnishes that utilize oil constantly get extremely difficult or simply fall straight off of muffins.
  • If you wish to go all vegan butter for this dish, you can absolutely change the 1/4 cup oil with 1/4 cup melted and cooled vegan butter. Miyoko’s Creamery makes my preferred vegan butter.
  • Any sliced up or naturally little summer season fruit is excellent in this dish. Peaches, blueberries and so on!

Program Conceal 22 remarks

  • Mona

    I will start making these with peaches. I’m questioning, however, why do the instructions state to “Fill the empty muffin cups as much as the middle with water?” I’m going to presume that including the collapse topping is the last action, no? Thank you ahead of time and I’ll make sure to report back with the outcomes! Reply

    • Laura

      Hey Mona,
      To clarify, given that this muffin dish makes 9 muffins and common muffin tins have 12 cups, I recommend on filling the staying 3 empty muffin cups to the middle with water simply to keep the weight balance and wetness levels even throughout the pan. This is an optional action to be sincere!
      L Reply

  • Jane Vandendriesche

    Sounds scrumptious. I am absolutely going too attempt it. Reply

  • Kinara

    I made these today for business. I doubled the dish, utilized half rhubarb and half pear, changed half of the fat with pureed prune, and changed half of the cinnamon with cardamom. They were wonderful!! 5 star! Reply

    • Kay

      Made these with blueberries and they came out excellent! Perfect for summer season snacking or a simple breakfast. Reply

  • Emily

    I made these today for household and they were outstanding! Threw in some blueberries and cardamom also and they’re simply best. Thanks a lot for the terrific dish Laura:-RRB- xxx Reply

  • Tobi

    These were fantastic!!! Thank you for your dishes. You truly are the very best! Reply

  • Larissa

    Made these as a reward with fresh chosen strawberries this weekend. They were so damp and yummy! Certainly going to be making them once again. Thanks Laura! Reply

  • Chloé

    I made them this afternoon and they ended up being best!
    So damp and yummy, we simply enjoyed them!
    I’ll keep the dish and attempt with other seasonable fruits.
    Thanks a lot! Reply

  • karyn hall

    Yum!! Those are great, simply made them with fresh strawberries therefore delish and simple. Thanks a lot, perhaps I’ll attempt another batch with blueberries. Reply

  • Jennifer

    Made these last night and enjoyed them! Have actually been searching for an excellent muffin dish and lastly discovered one, and will turn fruit. Thanks for all your dishes this is my go to website! Reply

  • Chelsea

    In case anybody else is gluten intolerant and wishes to make this dish I replaced the entire wheat flour with buckwheat flour and they ended up truly good. Super fluffy and damp!

    Thanks a lot for the dish! Reply

    • Laura

      Thanks a lot for this useful feedback, Chelsea! Truly value it:-RRB-
      L Reply

  • Veronica

    I have actually currently made these two times today! The very first time as the dish is composed and the 2nd time with blueberries. Both were wonderful! Thanks for the dish:-RRB- Reply

  • heather

    Could you utilize brown sugar rather of palm sugar? Reply

  • Msaggau

    Simply made these. Consumed one, then 2 more right away. Perfect. High pastry shop design dome, damp, sweet, scrumptious. Reply

  • Barbora

    Hi, I truly like this dish, however I do not have any vegan butter, do you believe it is possible to utilize nut butter rather? Reply

    • Laura

      Hey Barbora,
      I have actually made conventional oat collapse garnishes with tahini as the fat prior to and it succeeded. The texture is a little various (not as buttery or crispy), however still respectable. I ‘d state if you have tahini or a nut butter that’s on the more runny side, you might absolutely attempt it as an alternative here. Feel in one’s bones that I have not done this myself in this specific dish so can’t attest a success rate.
      L Reply

  • Maria

    5 stars
    I made these with red currants and they ended up the best mix of sweet and tart! Likewise I simply had routine flour at hand and it worked fine. Reply

  • Jehan

    5 stars
    These are fantastic!!!! I just made 8 muffins, however that’s great with me! Can’t wait to make once again with some blueberries.
    Concern- for how long do these last for? Can you freeze? If so, for for how long? Reply

    • Laura

      Hey Jehan,
      If you cover the muffins up, they last on the counter for about 3 days. You can freeze them for 3 months if you cover them good and tight:-RRB-
      L Reply

  • Emily

    Another scrumptious and simple dish from your site. Thanks! Reply

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