Tender vegan muffins filled with caramelized strawberries and topped with a crisp oat cinnamon streusel. These bakery-style muffins are easy to make and are one of those treats that are wholesome enough for breakfast but so delicious you’ll crave them for dessert!
These vegan roasted strawberry and oat streusel muffins are:
- easy to make
- bursting with flavor
- made with EXTRA strawberries
- moist and fluffy
- generously topped with crisp cinnamon oat crumble
- bakery-style taste
- unassumingly vegan
No fancy equipment is needed for these muffins despite them being a little more dressed up!
- Roast the strawberries
- Mix oat streusel ingredients in a small bowl
- Whisk the dry ingredients in a large bowl
- Mix the wet ingredients together in a medium bowl
- Combine the wet and dry ingredients
- Fold in the roasted strawberries
- Spoon the batter into a prepared muffin tin
- Top each muffin with oat streusel and bake!
The tender, fruit filled muffins are such a nice contrast to the crisp, cinnamon oat streusel on top. This recipe calls for a generous amount of streusel, no skimping here! Be sure to press the oat streusel into the batter of each muffin so that it sticks to the tops during baking.
How (and Why) to Roast Strawberries for Muffins
Roasting strawberries is pretty simple and will leave your home smelling incredible as the juices caramelize!
But before we dive into how to roast strawberries, you may be wondering why roast them at all? While fresh strawberries are lovely in muffins, you’re limited by how many you can add before they make your muffins wet and soggy.
Roasting causes a lot of the strawberry juices to evaporate so the berries are reduced in size. Reducing their size means you can add more of them into your strawberry muffins which increases the strawberry flavor! The flavor is also intensified when roasting, and each strawberry becomes a little flavor bomb.
After washing and hulling the strawberries, slice them and place on a baking sheet. Toss with the turbinado sugar and vanilla extract, then roast in a preheated oven for about 25 minutes, tossing them once. I’ve tested this roasted strawberry muffin recipe with frozen sliced strawberries as well and got great results!
Turbinado sugar is a light brown, coarse, unrefined sugar so it still contains the flavorful molasses. It’s really nice tossed on roasting strawberries because it intensifies the caramelized flavors. If you don’t have any, you can use 2 tablespoons of brown sugar.
If you try this recipe, be sure to let me know in the comments below and give it a rating in the recipe card! I love connecting on Instagram where you can tag me in your creations using my recipes. You can follow along with me on Pinterest and Facebook. Thank you for reading along!
Vegan Roasted Strawberry & Oat Streusel Muffins
For the Roasted Strawberries:
- 1 lb strawberries*, hulled and sliced (about 3 1/2 cups)
- 3 tbsp turbinado sugar**
- 1/2 tsp vanilla extract
For the Oat Crumble Topping:
- 1 cup rolled oats (not quick oats)
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 4 tbsp neutral oil (e.g. avocado, sunflower, etc)
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup neutral oil (e.g. avocado, sunflower, etc)
- 1 cup unsweetened plant-based milk of choice (e.g. soy)
- 1 1/2 tbsp white or apple cider vinegar
- 2 tsp vanilla extract
- 1/4 tsp almond extract
For the Roasted Strawberries:
- Preheat the oven to 375°F.
- Place the sliced strawberries on a large baking sheet. Sprinkle with the sugar and vanilla. Toss well to coat, then spread the berries out in a single layer. Roast for 25 minutes, tossing once. Set aside to cool to room temperature. Keep the oven on while you prepare the muffin batter.
For the Streusel:
- In a small bowl, combine the dry ingredients for the oat streusel topping. Pour in the oil, and mix with a fork or your fingers until combined. Set aside.
- For the Muffins:
- Line a standard 12-cup muffin pan with paper liners.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl or 2-cup measuring cup, whisk together the plant-based milk, oil, vinegar, and vanilla and almond extracts. Pour the liquid ingredients into the flour mixture, and stir until mostly combined but some flour remains dry. Gently fold in the roasted strawberries. Do not overmix.
- Fill the paper lined muffin cups to the top with batter. Top each generously with oat streusel, pressing it gently into the batter. Bake for 25-28 minutes or until a toothpick inserted comes out clean (or a few cooked crumbs.) Place the baking tray on a cooling rack, removing the muffins gently from the baking pan once they are nearly room temperature.
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