Eggless Fresh Strawberry Muffins Recipe | Egg Free strawberry muffins recipe | Recipe to make strawberry muffins with step by step instructions

This eggless fresh strawberry muffins recipe is easy to make, sweet, fluffy dessert and a  great way to use the seasonal fresh  fruit in your bakes.

Made with easily available ingredients in around 20-25 minutes, you can whip up this delicious dessert for your loved ones.

As mentioned earlier also, I love using various fruits in my cooking and  baking.

Right now strawberries are in season and it’s certainly not possible for me not to bake something with these beauties.

Strawberries are my favorites and that also shows up in my strawberry recipes on the blog –

Strawberry cheesecake cupcakes

No bake eggless strawberry cheesecake

Strawberry chocolate mousse

Eggless strawberry china grass pudding

Eggless Fresh Strawberry Muffins Recipe highlights

✓ Easy to make.

✓ Simple Ingredients.

✓ Crisp, golden-brown tops, and so perfectly moist on the inside.

✓ Mildly sweet.

✓ Turns out soft and fluffy.

Recipe Card 🔽

Print Recipe

Eggless fresh strawberry muffins recipe

Made with easily available ingredients in around 20-25 minutes, you can whip up this delicious dessert for your loved ones.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Dessert, Snack

Cuisine: Global Vegetarian

Keyword: eggfree muffins, eggless muffins, strawberry muffins

Servings: 6 Muffins

Author: Lata Lala

Ingredients

• 1 cup = 250ml
• 1 cup Strawberries
• 1 cup All purpose flour
• 3/4 cup Whole wheat flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Sugar granulated
• 1 tsp Vanilla extract
• 1/4 cup Oil
• 1/2 cup Milk
• 2 tbsp Yogurt thick

Instructions

• Put the all purpose flour, whole wheat flour, baking powder and salt in a sieve.
• Mix gently and sieve it 3 times in a bowl.
• After that put chopped strawberries to the flour mixture ensuring they are coated with flour all over.
• In another bowl, mix the vanilla essence, curd/yogurt, milk and oil together. Next add sugar and mix well.
• Add this curd-oil mixture to the flour mixture and gently fold everything together, about 4 or 5 times.
• Do not over mix, else the texture of muffins will be dense. The batter will look somewhat lumpy.
• Grease your muffin tins/ line them with muffin liners and divide the batter equally between them, so that each one is about 2/3rds full.
• Bake at 190C (375F) for about 25 minutes till the muffins are done and lightly golden brown on top.
• Cool for 10 minutes, un mould them and cool completely on a rack.

Notes

1. This recipe makes 6 big size muffins. However you can use smaller molds/liners.

2. As i have used granulated sugar with slightly bigger crystals, the sugar remains as it is since we don't cream the sugar and oil in muffins (unlike cakes).

3. If you wish to have a slightly lighter texture for muffins, you may substitute the whole wheat flour with all purpose flour.

4. Always preheat your oven for at least 10 minutes before you start, so that it reaches to required recipe temperature.

 

Step by step instructions and pictorial presentation to make Eggless Fresh Strawberry Muffins Recipe

Put the all purpose flour, whole wheat flour, baking powder and salt in a sieve. Mix gently and sieve it 3 times in a bowl.

After that put chopped strawberries to the flour mixture ensuring they are coated with flour all over.

In another bowl, mix the vanilla essence, curd/yogurt, milk and oil together. Next add sugar and mix well.

Add this curd-oil mixture to the flour mixture and gently fold everything together, about 4 or 5 times.

Do not over mix, else the texture of muffins will be dense. The batter will look somewhat lumpy.

Grease your muffin tins/ line them with muffin liners and divide the batter equally between them, so that each one is about 2/3rds full.

Bake in a preheated oven at 190C (375F) for about 25 minutes till the muffins are done and lightly golden brown on top.

Cool for 10 minutes, un mould them and cool completely on a rack.

NOTES

1. This recipe makes 6 big size muffins. However you can use smaller molds/liners.

2. As i have used granulated sugar with slightly bigger crystals, the sugar remains as it is since we don’t cream the sugar and oil in muffins (unlike cakes).

3. If you wish to have a slightly lighter texture for muffins, you may substitute the whole wheat flour with all purpose flour.

4. Always preheat your oven for at least 10 minutes before you start, so that it reaches to required recipe temperature.