Eggless Strawberry Muffins

Fluffy and moist Eggless Strawberry Muffins recipe with detailed step by step pictures & video recipe. Easy strawberry muffins video recipe – no eggs or butter! Best eggless fresh strawberry muffins recipe.

Eggless Strawberry muffins are fluffy and moist, perfect egg-free baked goodies that can be made very easily at home. Using fresh fruit to make muffins yields such brilliant results – the fruit is stewed and is juicy, making the muffins moist than usual. Eggless Banana Walnut Muffins and Eggless Mango Almond Muffins are an absolute favorite at our home.

Jump to:

• Difference between Cupcakes vs Muffins
• Key Ingredients
• Tips & Important Notes for Making Eggless Strawberry Muffins
• Substitutions & Variations
• Storing & Serving Suggestions
• Eggless Strawberry Muffins Video Recipe
• Eggless Strawberry Muffins Recipe with Step by Step Pictures
• Recipe Notes
• Similar Recipes
• 📖 Recipe
• 💬 Comments

With fresh strawberries easily available around during the season, it is simple and easy to make these eggless strawberry muffins. They are light, not-too sweet and full of fresh fruit. As with any of my eggless cakes and muffins, I use buttermilk as egg replacer and it works so perfectly. As these muffins are oil-based, they stay moist and light even after days of refrigerating.

Difference between Cupcakes vs Muffins

Ever wondered how are cupcakes different from muffins?! Cupcakes are usually made by creaming butter and sugar together first, whereas in muffins are made with oil. Cupcakes are lighter and petite, without a visible top or flatter, making it easier to pipe the frosting.

Muffins are denser than cupcakes and muffin tops are what makes them the best! Muffin batter usually contains chopped or mashed fruit, nuts and other additions like chocolate chips. With Cupcakes, the batter is usually flavored but is devoid of any fruits or nuts.

Key Ingredients

All-Purpose Flour is used to make strawberry muffins. You can use 50:50 all purpose flour to whole wheat flour or replace it completely with whole wheat flour too. The texture changes when the flour ratios change, without any change in taste.

Fresh Strawberries are one of the main ingredients for these eggless muffins recipe. You can use frozen strawberries too, once thawed to room temperature. Although dried strawberries can also be used, it is best made with fresh fruit when available.

Thick Buttermilk, made with fresh yogurt and some water is used as a egg replacer in this muffins recipe.

Oil is the only fat used in this recipe and any vegetable oil without strong flavor can be used.

Powdered Sugar is used to sweeten the muffins.

Baking Powder and Baking Soda are used as the leavening agents in this muffins recipe.

Vanilla Extract is added to the batter for additional fragrance and you can also use strawberry extract/essence if available.

A Pinch of Salt balances the flavors in the muffin batter and is a must.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Eggless Strawberry Muffins

Making eggfree strawberry muffins is very easy and simple, this is a beginner-friendly baking recipe that can be made with just a single bowl, no special equipment needed. The below notes and tips come in handy if you are trying this recipe!

Always make sure you have measured out all the ingredients needed for baking and that they are at room temperature.

Line & grease the muffin tray and preheat the oven at 180°C for 10mins as you get started with the batter. This gives you enough time to make the batter and the batter doesn’t fizz out or fall flat.

Always sieve your dry ingredients into the wet ingredients, that way the baking soda and baking powder are mixed uniformly with the all-purpose flour.

Be gentle with the folding process. Do not be tempted to over-mix the batter, there by knocking out all the air in it. It can lead to denser and thicker, not-so-good muffins.

Do not rest the batter after it is mixed and it should be scooped onto the muffin moulds and baked immediately for best results.

Always fill the muffin batter to ¾^th onto the moulds to get a perfect dome structure on the muffins. Under-filling or over-filling will not yield good results.

Each oven make and size is different, so always keep a close eye on the muffins while baking and run a tester to check if they are baked before removing from the oven.

Substitutions & Variations

In the place of fresh strawberries, frozen ones can also be used. It is not recommended to use whole strawberries as they can cause the muffins to not raise properly while baking. It is best to use chopped fruit in the batter and as topping before baking.

This recipe can be used for making other fruit-based muffins like eggless blueberry muffins, mango muffins or banana muffins too.

If you do not have thick buttermilk or yogurt handy, use warm milk and add ½ teaspoon vinegar to make your own instant buttermilk. To make vegan strawberry muffins, you can use plant-based milk & vinegar in the same quantities.

Storing & Serving Suggestions

Eggless Strawberry Muffins are best served as snack, quick grab-n-go breakfast or alongside hot coffee or tea. Muffins stay fresh for 2-3 days left outside at room temperature. For extended shelf-life, place them in airtight container once cooled and store in refrigerator. As these are made with oil, they stay moist & light without any change in texture and can be served immediately out of the fridge too. To freeze the muffins, wrap them in clingfilm and place in ziplock bags. Thaw them in fridge overnight or at room temperature before serving.

Eggless Strawberry Muffins Video Recipe

Eggless Strawberry Muffins Recipe with Step by Step Pictures

Line and grease a muffin tray and preheat the oven at 180°C for 10mins.

In a mixing bowl add ⅓ cup sugar and ½ cup thick buttermilk followed by ¼ cup oil.

Whisk for 2-3 mins until the oil & buttermilk are combined and then add ½ teaspoon vanilla extract. Whisk again for 2-3 mins.

Now place a sieve on top of the bowl and add 1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and a generous pinch of salt.

Sieve the dry ingredients into the wet ingredients.

Using a spatula, fold the ingredients together gently without any lumps.

Now add ½ cup chopped strawberries.

Fold them in gently without overmixing the batter.

Scoop the batter using a large spoon or ice cream scooper and fill the muffin moulds to ¾^th.

Place some extra chopped strawberries on top. And then sprinkle sugar on top (1 teaspoon or more as needed). This is optional.

Bake in a preheated oven at 180°C for 30-35mins until a tester comes out clean.

Store in an airtight container once cooled, at room temperature for 2-3 days or upto a week or so in the fridge. Serve as a quick snack, grab-n-go breakfast or with hot coffee/tea.

Recipe Notes

• I use powdered sugar as it is easier to dissolve it with rest of the wet ingredients. You can also use castor sugar.
• Adjust the amount of sugar depending on the sweetness preferred. This muffin recipe is not overtly sweet and is perfect as a snack.
• Apart from topping the muffins with more chopped strawberries and sugar, you can also use chocolate chips.
• Vanilla extract can be replaced with strawberry essence for an intense strawberry flavor.

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