Eggless Strawberry Muffins (Moist and Tender)

Eggless Strawberry Muffins are tender, moist, buttery, and full of fresh strawberries. These muffins are sweet with the slight tartness from the strawberries. The recipe is straightforward and the batter comes together quickly. 

Jump to:

• About Eggless Strawberry Muffins
• Ingredients
• Step by Step Directions
• Serving and Storing Suggestions
• Helpful Tips
• Frequently Asked Questions
• More Eggless Muffins
• Recipe Card

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About Eggless Strawberry Muffins

I love the vibrant color of strawberries and I always try to make some recipes with strawberries. Especially, I like to make desserts using strawberries. I have already posted a variety of recipes with strawberries, like Strawberry Lassi, Bhapa Doi with Strawberry / Baked Strawberry Yogurt, Strawberry Bread Eggless, Strawberry Milkshake.

So coming back to these eggless strawberry muffins, they are bursting with fresh strawberries and taste delicious. They are like little sunshine and can be made any time of the year. When fresh strawberries are available, we can use them. And otherwise, we can also use frozen strawberries.

Flavor: The muffins are sweet with a vanilla flavor and are full of strawberries. So while there is a mild vanilla flavor, they are bursting with sweet and tart juicy flavors of berries. And not to forget the delicious buttery flavor too!

Texture: Eggless Strawberry Muffins are fluffy, tender, and I would even call them cake-like muffins. The muffins are moist, light, and have soft crumbs.

Straightforward: The recipe is manageable and even simple, and easy for beginner bakers. We require very straightforward ingredients, and mixing batter is pretty simple and quick.

Equipment: There is no need for any electric mixer to make the muffin batter. All you need is mixing bowls, a whisk, and a spatula. 

Ingredients

1. All-Purpose Flour: I have used organic unbleached all-purpose flour to make these delicious muffins. If you don’t have organic, use the regular one. 
2. Granulated Sugar: ¾ cup of sugar is sufficient to make these muffins moderately sweet. But you can add one cup of sugar to make the muffins extra sweet.
3. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. If heating in the pan over the stovetop, heat the butter only until it just starts melting. 
5. Milk: Use whole milk if possible, but 2% milk will also work. However, do not use skim or fat-free milk. The milk should be at room temperature; if you forget to take it out ahead of time, microwave it for a few seconds to bring it to room temperature. 
6. Sour cream or Yogurt: Either one can work! Use full-fat sour cream or yogurt. Plain yogurt can work, either store-bought or homemade. Sour cream or yogurt should also be at room temperature. Otherwise, while mixing it with butter, the butter will get cold and start curdling. 
7. Strawberries: I have used fresh strawberries for this recipe. However, you can use frozen berries. If using frozen strawberries, do not thaw them. Also, do not add them into a flour mixture, but fold them at the end in the muffins batter.

Step by Step Directions

Making The Eggless Strawberry Muffins Batter

• Preheat the oven to 425° F. 
• Grease the muffin pan with non-stick oil spray or line with paper liners.
• If you use paper liners, also grease the liners lightly. Set aside.

• In a small saucepan over low heat, melt the butter or melt in the microwave for about 30 seconds on high. Set aside to cool.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• Mix well to combine. 

• Add the chopped strawberries.
• Mix gently to coat the berries with the flour mixture.

• In a separate bowl, whisk together melted butter, sour cream, milk, and vanilla. 

• Add wet ingredients into dry and mix until just combined.
• Be gentle with strawberries.

Baking The Eggless Strawberry Muffins

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin all the way up to the top.

• Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
• Continue baking for another 16-18 minutes or until the cake tester inserted in the center comes out clean.
• Remove the muffins from the oven and let them cool in the pan for 5 minutes.
• Then transfer onto a cooling rack and let them cool completely before serving.

Serving and Storing Suggestions

• Eggless Strawberry muffins are perfect to have in breakfast. It tastes delicious with some butter spread on it. We can also have it as a snack or a dessert post-dinner.
• These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 4-5 days.

Helpful Tips

• Fill the muffin tins all the way to the top for the tall muffin tops. This way, the eggless strawberry muffins will rise well and have nice domed muffin tops.
• Instead of fresh, we can also use frozen strawberries. If using frozen berries, do not thaw them. Also, do not add frozen berries in the flour mixture, but fold them at the end in the muffin batter.
• If you don’t have sour cream or plain yogurt, use the same amount of buttermilk. We can also use unsweetened vanilla yogurt instead of plain.
• Instead of 12 regular muffins, you can also make six jumbo muffins. For jumbo muffins, increase the baking time to 25-28 minutes; initially, 5 minutes at 425° F and then at 350° F for20-23 minutes or until the cake tester inserted in the center comes out clean.

Frequently Asked Questions

Why My Muffins are Dense and/or Dry?

While mixing wet ingredients into dry, do not overmix. Overmixing the batter develops the gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.

To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, after removing muffins from the oven, do not leave them in the pan for too long. Once they are slightly cool, transfer them to a cooling rack. Otherwise, they will continue cooking in the pan and resulting in the dry muffins.

Why Do My Muffins Stick To The Paper Liners?

Sometimes even if we use paper liners to make muffins, muffins still stick to the liners; it’s hard to remove them. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. And if you add the batter directly into the muffin tins (like I always do), make sure to grease the muffin tins well.

More Eggless Muffins

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• Eggless Double Chocolate Muffins

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