Description
These Mouthwatering Eggless Strawberry Muffins are soft, moist, and bursting with fresh strawberry flavor. Perfect for a delightful breakfast or a sweet snack, these muffins combine the richness of buttermilk with the natural sweetness of strawberries, all while being completely egg-free. The addition of turbinado sugar on top provides a lovely crunchy texture that complements the tender crumb inside.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 3.5 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp ground cinnamon
Wet Ingredients
- 5 tbsp unsalted butter (melted)
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1.5 cups buttermilk (shaken well to ensure even consistency)
- 1 tsp apple cider vinegar
- 1 tsp vanilla essence
Fruit
- 2.5 cups strawberries (hulled and diced into 1/2-inch pieces)
Topping
- 2 tbsp turbinado sugar
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups lightly with butter or oil.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine wet ingredients: In another bowl, mix the melted unsalted butter, vegetable oil, sugar, buttermilk, apple cider vinegar, and vanilla essence until the sugar dissolves and the mixture is smooth.
- Fold wet into dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix to keep the muffins tender.
- Add strawberries: Carefully fold in the diced strawberries, distributing them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Add topping and bake: Sprinkle about 1/2 teaspoon of turbinado sugar over each muffin for a sweet crunchy top. Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure buttermilk is well shaken before measuring to achieve even consistency in the batter.
- Dicing strawberries to roughly 1/2-inch pieces helps distribute them evenly without making the muffins too wet.
- Do not overmix the batter to prevent tough muffins; mix until ingredients are just combined.
- Turbinado sugar topping adds a nice texture and sparkle but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
