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.
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