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egg-free strawberry muffins on a pink plate.
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Easy Eggless Strawberry Muffins

These 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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 16 muffins
Calories 227kcal

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)

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.

Notes

 
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
This recipe makes 16 muffins, so bake one batch (12) first, keep the remaining batter covered, and then bake the remaining batter. You can also half the recipe and make 8 muffins if you prefer. 
Frozen 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.
Extra Tips:
  • 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. 
 
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, and get lots of tips, tricks, and variations. 
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 132mg | Fiber: 1g | Sugar: 15g