These Easy Eggless Strawberry Muffins are perfectly moist on the inside with crisp, golden-brown tops. They’re jam-packed with juicy strawberries and are sure to delight your whole family! The recipe includes step-by-step photos and lots of tips.
The changing of the seasons to warmer weather means one thing: the strawberry season is just around the corner! If you love strawberries as much as we do, you are guaranteed to love my Eggless Strawberry Muffins; they are jam-packed with juicy strawberries and are sure to delight your whole family!
You can’t go wrong with a strawberry flavor, am I right? We love everything strawberry around here. Our favorites are Best No-Bake Strawberry Cheesecake and Eggless Strawberry Banana Brea.
Muffins are a perfect, quick breakfast option, but they make a delicious mid-day snack! Eggless Strawberry Muffins are a delight, no matter when you decide to eat them.
Eggless Strawberry Muffins Recipe Highlights
- Crisp, golden-brown tops, and so perfectly moist on the inside.
- Buttery and mildly sweet.
- Soft and fluffy.
- Easy to make.
- Simple Ingredients.
- No-mixer-required batter.
Ingredients Notes & Substitutions
With no out-of-the-ordinary ingredients needed, Eggless Strawberry Muffins will likely be simple to whip up with items you already have in your pantry! Here’s a rundown of items you need to gather (for the full recipe, keep scrolling!):
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Sugar: Regular white granulated sugar o caster sugar.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Vinegar: You can use apple cider vinegar or white vinegar.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Strawberries: Fresh strawberries are ideal, but you can use frozen if needed. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Whisk the Dry Ingredients
2 – Combine the Wet Ingredients
3 – Fold the Dry Ingredients into the Wet Ingredients and Mix Them by Hand.
4 – Add All But ½ Cup of The Strawberries To The Mixture
5 – Fill the Muffin Cups To The Top
Then sprinkle the remaining strawberries and the turbinado sugar on top of each muffin, if desired.
8 – Bake
Eggless Muffins Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For more tips and tricks, check out my How To Get Extra Tall Muffins post.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Fresh strawberries are ideal, but you can use frozen if needed. I recommend thawing and patting them dry with a paper towel before folding them into the batter.
Yes, for mini muffins, bake 12-14 minutes at 350°F (180°C) the whole time.
Absolutely! You can use any berry you want.
Storing & Freezing Instructions
Store Eggless Strawberry Muffins covered at room temperature for three to four days, then transfer to the refrigerator for up to one week.
Freeze Eggless Strawberry Muffins for up to three months. To freeze them, first cool the muffins completely. Then individually wrap the muffins first in plastic wrap and then foil before placing them in a freezer-safe bag. Thaw frozen in the refrigerator and then bring to room temperature before enjoying!
More Eggless Muffin Recipes You’ll Love!
If you enjoyed my Eggless Strawberry Muffins, then check out one of these other delicious eggless recipes!
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Easy Eggless Strawberry Muffins
Equipment
Ingredients
- 3 cups (420 g) all-purpose flour (+ 2 teaspoons for tossing the strawberries)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons (70 g) unsalted butter, melted
- 1/3 cup (80 ml) vegetable or canola oil
- 1 cup (200 g) granulated sugar
- 1 1/2 cups (360 ml) buttermilk
- 1 teaspoon (5 ml) apple cider vinegar
- 1 teaspoon (5 ml) pure vanilla extract
- 2 1/2 cups (325 g) diced strawberries, divided (see notes for frozen)
- 1 1/2 tablespoons turbinado sugar (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray. Note: this recipe makes 16 muffins, so bake one batch first, keep the remaining batter covered, and then bake the remaining batter.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
- In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
- Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
- Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the strawberries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Fill the muffin cups right to the top. Scatter the reserved strawberries evenly over the muffins, then sprinkle the turbinado sugar on top of each muffin, if desired.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in May 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Made these with my toddler who is still allergic to eggs. They were FANTASTIC. I used coconut sugar instead to decrease the sugar content and they came out perfectly. They were so moist and share worthy with even the egg eating folk. You cannot tell that eggs were omitted. Thank you!
Hello Diane! Thank you so much for your lovely comment! I’m thrilled to hear that you and your toddler enjoyed the recipe. Using coconut sugar is a great idea, and I’m glad they turned out so moist and delicious. It’s wonderful to know they were a hit with everyone. Happy baking! 😊
I’ve made this previously as muffins and today as two cakes instead as I realised I ran out of muffin liners. Both times it turned out great, crispy on top and soft moist cake on inside. I also cut the sugar in half which works for our sweet preference
Hello Yuliana! I’m so glad you loved the muffins! Thank you for sharing your wonderful feedback and review =)
I followed your strawberry puree recipe and was wondering if the puree could be used in this recipe? Suggestions or thoughts on how or what it would replace in the original recipe? Thank you!
Hello Cristina! This is something I have never tried myself, so you may need to do some experimenting on your own. If you try it, I would love to know how they turn out. 🙂
Is it okay to use frozen berries? Would I just need to extend the baking time?
Hello Mint! Yes, you can use frozen blueberries. I recommend thawing them beforehand and then pat them dry with a paper towel to remove the extra moisture. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thank you for creating and sharing this recipe! I made those muffins today and they turned out amazing! They looked great too with the red strawberries. My friends and friend all complimented on how delicious they were. Thank you! I visit your blog for eggless dessert ideas almost every week. Please do not stop sharing new recipes! 🙂