Vegan and Gluten-Free Strawberries and Cream Dream Muffins
These delightful vegan and gluten-free muffins are bursting with fresh strawberries and a creamy center, perfect for a cozy breakfast or a sweet treat.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included) Forms the tender, elastic crumb.
- 3/4 cup organic cane sugar For gentle sweetness; substitute coconut sugar for a deeper flavor.
- 1 tbsp baking powder Lifts the muffins into fluffy domes.
- 1/2 tsp baking soda For even rise and texture.
- 1/2 tsp fine sea salt Balances the sweetness.
Wet Ingredients
- 1 cup unsweetened almond milk (or oat milk) Adds moisture; use soy milk if you need extra protein.
- 1 tbsp apple cider vinegar Reacts with milk for tender crumb.
- 1/3 cup sunflower oil or melted coconut oil Keeps muffins soft and dairy-free.
- 1 tsp pure vanilla extract Warms and rounds flavors.
Mix-ins
- 1 cup chopped fresh strawberries Choose ripe, fragrant berries for best flavor.
- 1/2 cup vegan cream cheese, slightly softened Creates the dreamy creamy pockets.
- 1 tbsp maple syrup (optional) To sweeten the vegan cream cheese swirl.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-muffin tin with liners or lightly grease the cups.
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, stir the almond milk and apple cider vinegar and let sit for a minute to create vegan 'buttermilk.' Add the oil and vanilla and whisk until the mixture looks slightly glossy.
- Pour the wet ingredients into the dry and gently fold until almost combined — small streaks of flour are fine.
- Fold in the chopped strawberries, reserving a few small pieces for the tops.
Baking
- In a small bowl, mix the vegan cream cheese with maple syrup until smooth.
- Drop a teaspoon of the creamy mixture into each muffin cup, then spoon the batter over it, finishing with an extra berry on top.
- Bake for 18–22 minutes, until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
For a lighter swirl, use coconut yogurt mixed with a touch of vanilla instead of vegan cream cheese. These muffins store well; keep them in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days.