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Bakery-style vegan strawberry muffins with oat crumble topping on a wire rack

Vegan Strawberry Muffins with Oat Crumble

Tall, domed vegan strawberry muffins with a hidden jammy filling in the center and a golden oat crumble on top. Made with coconut milk and fresh strawberries - no eggs, no dairy. The two-temperature bake gives them that bakery-style rise every time.
Makes 6-9 muffins.
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Ingredients
  

Strawberry Filling

  • 1½ cups (225 g) fresh strawberries, diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Oat Crumble

  • ½ cup (53 g) rolled oats
  • ⅓ cup (45 g) all-purpose flour
  • ¼ cup (50 g) brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 4 tablespoons firm refined coconut oil

Muffin Batter

  • ¾ cup (180 ml) coconut milk
  • ⅓ cup (80 ml) avocado oil (or any neutral oil)
  • ½ cup (100 g) superfine granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cup + 1 tablespoon (220 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

Strawberry Filling

  • In a small saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
  • Use potato masher to crush the strawberries.
  • Cook over medium heat for 5-10 minutes until thickened.
  • Let cool completely.

Oat Crumble

  • In a bowl, mix oats, flour, sugars, salt, and cinnamon.
  • Add firm coconut oil and rub until large crumbs form.
  • Chill in the fridge while preparing the batter.

Batter

  • In a bowl, whisk coconut milk, sugar, avocado oil, lemon juice and vanilla extract, until sugar is mostly dissolved.
  • Then, sift in flour, cornstarch, baking powder, baking soda and salt.
  • Fold until just combined. Do not overmix.
  • Cover and let batter rest 20–30 minutes.

Assemble

  • Preheat oven to 425°F (220°C).
  • Line a 12 cups muffin pan (fill only 6 cups), leaving empty cups between.
  • Fill each cup halfway with batter.
  • Add a spoonful of strawberry filling in the center, then top with more batter to cover.
  • Add a few small strawberry pieces, then finish with 2-3 tablespoons of crumble topping.
  • Lightly press.

Bake

  • Bake at 425°F (220°C) for 5 minutes.
  • Then reduce to 350°F (180°C) for 15–18 minutes
  • Do not open the oven early.

Cool

  • Let muffins cool in pan for 10 minutes, then transfer to a rack.

Video

Notes

Tips
• Don’t overmix the batter.
• Let the batter rest before baking.
• Fill muffin cups almost to the top.
• Start with high heat for tall muffin