Eggless Strawberry Muffins (Moist and Tender)
These Eggless Strawberry Muffins are soft, fluffy, and packed with fresh strawberries. Made with sour cream for extra moisture, they are tender, flavorful, and perfect for breakfast or snacks. The simple batter comes together quickly, and the bakery-style muffin tops make them look as beautiful as they taste.
Servings: 12 Muffins
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup + 2 tablespoon (175g) granulated sugar
- 6 tablespoon (85g) unsalted butter, melted
- 1 cup (240g) sour cream or plain yogurt
- ½ cup (120ml) milk
- 2 teaspoon pure vanilla extract
- 1 cup (160g) fresh chopped strawberries
- Coarse or sparkling sugar for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the 12-cup muffin pan with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
- Add the chopped strawberries and gently mix them with the flour mixture to coat.
- In a separate bowl, whisk together melted butter, sour cream, milk, and vanilla.
- Add wet ingredients to dry and mix until just combined. Be gentle with strawberries.
- Fill the muffin liners to the top and sprinkle with coarse sugar if desired.
- Bake the muffins for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 4-5 minutes. Then, transfer them onto a cooling rack to cool completely before serving.
Storing Suggestions
- Room Temperature: Store Eggless Strawberry Muffins in an airtight container for 2 days.
- Refrigerator: Store in the refrigerator for 4-5 days.
Notes
- Measuring: Measure the ingredients with a kitchen scale if possible for the best results.
- Do Not Overmix the Batter: Overmixing the batter can develop gluten in the flour, making the Eggless Strawberry Muffins dense rather than light and fluffy. Mix until the ingredients are just combined.
- Fresh Strawberries: Use fresh strawberries for their best texture and flavor. If using frozen strawberries, do not thaw them before adding to the batter.
- Fill the Muffin Cups Almost Full: Filling the muffin cups almost to the top helps create tall bakery-style muffins.
- Baking: Bake the muffins until a toothpick inserted in the center comes out clean. Overbaking can make muffins dry, and underbaking can make them soggy.
Nutrition (Approximate Values)
Calories : 231kcalCarbohydrates : 32gProtein : 3gFat : 10gSaturated Fat : 6gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 28mgSodium : 137mgPotassium : 84mgFiber : 1gSugar : 17gVitamin A : 313IUVitamin C : 8mgCalcium : 69mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram