Strawberry Lemonade Muffins on a marble surface

Strawberry Lemonade Muffins (Vegan)

  • Author: Shannon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x



Strawberry Lemonade Muffins (Vegan)

  • 2 cups (240 g) white whole wheat flour, plus 1 tsp 
  • 1/2 cup fresh strawberries, diced
  • 1 tbsp baking powder
  • 1/4 tsp baking soda 
  • 1/4 tsp ground cinnamon
  • 1/2 tsp fine grain salt
  • 1/2 cup organic granulated cane sugar
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup unsweetened applesauce 
  • 1 cup unsweetened non-dairy milk (I used flax milk)
  • 1/4 cup avocado oil 
  • 2 tbsp vegan-friendly strawberry jam, preserves or fruit spread 


  • 12 tsp vegan-friendly strawberry jam, preserves or fruit spread 
  • 4 large fresh strawberries, hulled and halved or quartered, and sliced into smaller pieces
  • 12 tbsp organic turbinado sugar (optional)
  • 12 tsp lemon zest (optional)


  1. Preheat the oven. Preheat the oven to 400 F.
  2. Prepare the muffin pan. Line a 12-count muffin pan with 12 cupcake-sized liners/baking cups. Mist the liners lightly with vegetable oil spray. If you don’t have any paper liners handy, mist the tins themselves or grease them with vegan butter or oil.
  3. Prepare the diced strawberries. Coat the diced strawberries in a light dusting of flour (use the extra 1 tsp of flour to do this). Set aside.
  4. Prepare the dry ingredients. Sift the flour (2 cups), baking powder, baking soda, cinnamon, salt, and sugar together in a large bowl. Add the lemon zest and whisk to incorporate and set aside. 
  5. Prepare the wet ingredients. Whisk the lemon juice, applesauce, non-dairy milk and avocado oil together in a separate bowl. The mixture may curdle a bit. This is normal.
  6. Make the batter. Pour the wet mixture into the flour mixture and fold the mixture together until just moistened and no dry flour remains. Do not overwork the batter. 
  7. Add the jam and strawberries. Gently swirl in the strawberry jam with a butter knife; add the flour-dusted strawberries. Use the butter knife to stir them into the batter until just covered.
  8. Fill the muffin tins. Evenly distribute spooned batter into the prepared muffin tins. (Fill the batter almost to the top of each tin.)
  9. Add the toppings. Add a scant amount of jam to the top of each muffin and use a toothpick to make a swirl in the batter. Top each muffin with cut strawberry pieces and sprinkles of turbinado sugar as desired. 
  10. Bake the muffins. Bake the muffins for 20-22 minutes, or until the tops are golden brown. 
  11. Cool the muffins. Allow the muffins to cool in the pan for 5 minutes before carefully removing them (when they are cool enough to handle) for further cooling on a wire cooling rack (about 10 minutes). Once cool, sprinkle with more lemon zest as desired.
  12. Enjoy! Serve the muffins warm and enjoy!


  • These muffins are best enjoyed fresh. You can read more about the storage of homemade muffins at