Strawberry Muffins
Indulge in a morning treat that's both wholesome and satisfying with Chef Ani's Strawberry Crumb Muffins. Bursting with juicy strawberries and crowned with a delectable crumb topping, these vegan delights are a testament to Chef Ani's expertise. From the blend of sweet and nutty flavours to the moist, fluffy texture, each bite promises a delightful experience. Whether enjoyed for breakfast or as a midday snack, these muffins are bound to become a cherished favourite in your kitchen.
Ingredients
Crumb Topping:
- ¼ cup all-purpose unbleached flour
- 2 tbsp all-natural cane sugar or alternative vegan sugar
- 2 tbsp almond flour
- ¼ tsp cardamom
- pinch of salt
- ¼ cup chopped almonds
- 2 tbsp vegan margarine earth balance or coconut oil
Wet Ingredients:
- 1 cup unsweetened almond milk
- 1 tbsp fresh lemon juice
- ¼ cup unsweetened apple sauce
- 1 tsp vanilla
- ¼ cup canola oil or coconut oil
Dry Ingredients:
- 1½ cup all-purpose unbleached flour
- ½ cup almond flour
- 1 tbsp baking powder
- ⅓ cup all-natural cane sugar or alternative vegan sugar
- ¼ tsp cardamom
Fresh Fruit:
- 1 cup fresh strawberries chopped
Instructions
- Preheat oven to 375℉
- Add muffin liners to a standard muffin pan.
- In a small bowl, combine flour, almond flour, sugar, chopped nuts, cardamon, salt and plant-based margarine. Mix until the mixture resembles a crumb-like consistency. Set aside.
- In a small bowl, mix the milk and lemon juice. Set aside for 4-5 minutes until the milk begins to curdle.
- Add the remaining wet ingredients: apple sauce, vanilla, and oil. Stir gently to combine. Set aside.
- In a large bowl, combine the dry ingredients: flour, almond flour, baking powder, salt, sugar, and cardamon. Stir well to combine.
- Add the wet mixture to the dry mixture. Gently stir to combine. The batter should be slightly lumpy.
- Gently fold in the fresh strawberries.
- Divide the batter equally among 12 muffin cups.
- Sprinkle the crumb topping on the top of each muffin.
- The oven should be preheated now. Bake at 375℉ for 20-22 minutes until a toothpick comes out “almost” clean. It can have a couple of tiny crumbs attached.
- Transfer to a cooling rack. Be sure to cool completely before freezing.
Notes
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