Vegan Strawberry Layered, Streusel Topped Muffins

5.0 (2)
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Strawberry Layered, Streusel Topped Muffins

Rather than filled only in the center, like your typical filled muffin, these Vegan Strawberry Layered, Streusel Topped Muffins are layered so that you get a bit of berry in every bite. The "streusel" topping is sweet, and almost buttery or creamy. These  could easily be made with any berry besides strawberries. Blueberries, blackberries, cranberries, or raspberries to name a few. Just keep an eye on the filling when cooking to make sure it doesn't cook down too much, or start to burn. Different berries have different moisture levels, and cook down at different times. The filling should be the consistency of a slightly thick syrup. I prefer spraying or lightly oiling a muffin pan, as opposed to lining it because muffin batter tends to stick quite easily if even only a little over mixed.

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Vegan Strawberry Layered, Streusel Topped Muffin Recipe

For the Strawberry Filling

2 cups fresh or frozen strawberries, diced
½ cup sugar
½ cup water

For the Streusel Topping

½ cup whole wheat flour
½ cup white sugar
¼ cup canola oil

For the Muffin Batter

1 ½ cups nondairy milk
¼ cup quick cooking oats
1 Tablespoon apple cider vinegar
1 teaspoon vanilla extract

1/3 cup unsweetened apple sauce
1 ½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup oat or wheat bran

Preheat your oven to 350F (177C). Prepare a regular sized muffin pan by spraying with nonstick cooking spray, lightly oiling or lining with paper liners.

For the Strawberry Filling: In a small pot, stir together strawberries, sugar and water. Bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally. Set aside.

For the Streusel Topping: In a small bowl, combine flour, sugar and oil until a crumb like mixture has formed. You may need to get your hands in to really mix it all together. Set the topping aside.

For the Muffin Batter: In a small bowl, combine 1 cup of the nondairy milk, the quick cooking oats, apple cider vinegar and vanilla. Let sit a few minutes to curdle. In a large bowl, whisk together flours,  baking powder, baking soda, and salt. Stir in oat bran. Add the milk mixture to the dry ingredients along with the remaining nondairy milk and the applesauce. Fill prepared muffin cups halfway full with muffin batter. Cover each with about 1 tablespoon of the strawberry filling. Layer with just enough of the remaining batter to completely cover the tops. Sprinkle the "streusel" topping evenly over each muffin. Bake for about 20 minutes, or until tops are golden and the muffin batter is firm and set on top. Cool on wire racks. This recipe makes about 12 large Vegan Strawberry Layered, Streusel Topped Muffins.

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2 reviews

5.0  (2)
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Fabulous recipe

This is a really great recipe. Let's be honest, muffins are usually a bit blah: too dry/heavy/insufficient fruit etc.. But these strawberry muffins are wonderful. When I took them out of the oven the berry juice had oozed up and over the top of the muffin tin. But with a quick flick of sharp knife around the edges the muffins came out fine. They were moist, very berry-y and with yummy crunchy stuff on top (only suggestions would be to use whole or half whole wheat pastry flour for streusel topping.

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Strawberry Layered, Streusel Topped Muffins

These were great. My family enjoyed them, even the nonvegans.
Cupcake liners were hard to get off, so next time I plan to skip them. I used strawberries, but plan to try different berries next time. Thank you again for all of your great recipes;)

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