Vegan Strawberry & Cream Muffins

 Soft vanilla vegan muffins filled with strawberry jelly glaze and topped with cream and a glazed strawberry for afternoon tea or sharing with friends.

VEGAN STRAWBERRY & CREAM MUFFINS

Soft vanilla muffins, filled with strawerry jelly glaze and topped with whipped cream and a glazed strawberry.

I bet I got your attention.

These are definitely a bit of a treat and they just shout summer.

I can't wait for you to try them.

And they are super easy to make in one bowl.

SCOTTISH STRAWBERRIES

I love berry season.

It's my favourite time of year, in fact I wait impatiently all year for it to come around again.

If you are signed up for my newsletter, you will have seen a bit of my obsession this week.

I must eat my body weight in strawberries throughout the summer.

I just can't resist them.

We are particularly lucky up here in Scotland, as we have the perfect climate for growing strawberries (in fact berries in general) and have some great farms that concentrate purely on growing the best berries.

And they are lush! 

STRAWBERRY TART GLAZE

I have a little secret you might like to know.

You know those strawberry tarts, the ones you buy in baker shops, where the strawberries are coated with the most luscious strawberry jelly glaze?

It's not just for bakers.

You can buy it too!

CASTLETON FARM STRAWBERRY GLAZE

I've been buying it for years, as I'm lucky enough to live close enough to the farm to stock up with it.

I'm pleased to tell you, Strawberry Tart Jelly Glaze is available to buy online from Castleton Farm Shop, only £3.75 a bottle.

I love that it's made from fresh Scottish strawberries unlike the strawberry syrups you find in supermarkets that have never seen a strawberry, never mind contain any.

It's lovely jubley stuff!

CASTLETON FARM

Castleton Farm is in the East coast of Scotland in Laurencekirk.

I had a tour around the farm last year and you can find out more about them and have a look at some photos in my Scottish Strawberry Trifle post.

I was very impressed with their set-up (including renewable energy). They are a family business and the name to look for on the berries is Mitchell (look for them in Scottish M&S & Tesco stores).

They grow:

• 120 acres of strawberries (April to November)
• 30 acres of raspberries (June to October)
• 80 acres of blueberries (July to November)
• 20 acres of cherries (July to September)

They have a rather fabulous cafe and farm shop and you can now buy online and have your goodies delivered right to your door or buy click and collect if you live locally. 

In their online shop (for nationwide delivery) you can buy the strawberry jelly glaze, small batch preserves made from their fresh Scottish berries and hampers.

HOW TO USE STRAWBERRY GLAZE

I serve it drizzled over plain yoghurt for the wee boy, drizzled over ice cream or drizzled over a fruit salad.

It's rather handy to keep a few in the cupboard and one ready to go in the fridge.

I realised that it would be good for homebaking too, so I've been playing about with it this week and these muffins are one of my favourite bakes with it so far.

Here are a few ways you can use strawberry jelly glaze:

1. Drizzled on yoghurt
2. Drizzled on ice cream
3. Drizzled on fresh fruit salad
4. Drizzled over a plain muffin or cupcake
5. Drizzled over rice pudding

USING STRAWBERRY GLAZE IN BAKING

As you can see this strawberry tart glaze is great for homebaking too.

The nozzle makes it perfect to add an elegant drizzle or for filling bakes and cakes.

Just take your cooled cupcakes or muffins and insert the nozzle and squeeze until there is enough filling.

Here are a few ideas for using strawberry jelly glaze in homemade bakes, cakes and desserts.

1. Muffin filling (insert the nozzle and squeeze in the strawberry jelly)
2. Cupcake filling (use the nozzle)
3. Doughnut filling (use the nozzle)
4. Drizzle on flapjacks
5. Drizzle on fruit tarts
6. Drizzle over buttercream as a filling or to finish the top of a cake off
7. Glaze strawberries with it to decorate cakes
8. Glaze raspberries on cakes
9. Drizzle over cheesecake
10. Top cheesecake or cakes with glazed strawberries or raspberries

ONE-BOWL CAKE BATTER

This simple cake mix is made in one bowl.

First you add the milk (I used oat mlk) and a little vinegar or lemon juice to make a buttercream, then you add the other liquids.

Add the dry ingredients, fold in and spoon into a 12 hole (or 2 x 6 hole) muffin tins filled with cupcake or muffin cases and bake.

WHIPPED CREAM

Once the cakes are cool, the strawberry jelly is added, then they are topped with whipped cream.

I used dairy-free squirty cream, but you could use either a plant-based cream, like Elmlea Double Plant cream which can be whipped up.

You could also use whipped coconut cream.

HOW TO MAKE WHIPPED COCONUT CREAM

Coconut cream makes a good whipped cream if you follow a few easy instructions.

1. Use full-fat coconut cream
2. Put the tin in the fridge for a few hours or overnight
3. The cream will separate from the coconut water. Open it carefully and scoop the thick cream into a mixing bowl and pour the coconut water into a jug or tub to keep in the fridge for adding to smoothies.
4. Add icing sugar or caster sugar to the cream and some vanilla extract them whisk with an eletric hand whisk until thick with peaks.
5. Serve and enjoy!

MORE VEGAN MUFFIN RECIPES TO TRY

Here are a few more easy muffin and cupcake recipes for you to try:

1. Blueberry Ginger Muffins
2. Chocolate Chip Muffins
3. Easy Lemon Muffins
4. Gingerbread Cupcakes with Pineapple Frosting
5. Maple Syrup Cupcakes
6. Raspberry Muffins (air fryer or oven)
7. Strawberry Milkshake Muffins

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HOW TO MAKE STRAWBERRY CREAM MUFFINS

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

Preheat the oven to 180c/160c fan/350f/gas mark 4.

Fill a 12 hole (or 2 x 6 hole) muffin tin with cupcake or muffin case.

Add the milk and vinegar, give it a mix and set it aside for a few minutes to create vegan buttermilk.

Add the vanilla extract and oil.

Scroll down for the full printable recipe and remember to leave a star rating.

STEP 2

Sieve in the flour, sugar, baking powder and salt.

Fold in until just combined. Don't overmix or the muffins will be rubbery and heavy.

STEP 3

Scoop the batter into the cupcake or muffin cases and bake for 20-25 minutes until a skewer or toothpick come out clean, without batter.

If there is batter on the skewer or toothpick, pop them back in for a few more minutes.

Leave them to cool in the tin for a few minutes, then move to a baking rack to continue cooling.

Once cool, fill them with strawberry jelly glaze (if you have it), using the nozzle.

Top with cream and a glazed strawberry.

Enjoy!

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baking

American, vegan

Yield: 12 muffins

Author: Jacqueline Meldrum

Vegan Strawberry & Cream Muffins

Soft vanilla vegan muffins filled with strawberry jelly glaze and topped with cream and a glazed strawberry for afternoon tea or sharing with friends.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Muffins

• 320ml (1 1/3 cups) oat milk (or whatever you have in the fridge)
• 1 tsp white wine vinegar (or lemon juice)
• 2 tsp vanilla extract
• 5 tbsp vegetable oil (or a mild olive oil)
• 300g (1¾ cups+ 2 tbsp) plain flour
• 3 tbsp cornflour (cornstarch)
• 150g (3/4 cup) caster sugar
• 2 tsp baking powder
• pinch salt

Optional filling and toppings

• 6 tsp strawberry syrup (squeezed from the bottle)
• 9 tbsp dairy-free squirty cream (or whipped cream)
• 12 strawberries

Instructions

1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
2. Fill a 12 hole muffin tray or 2 x 6 hole muffin trays with muffin or cupcake cases.
3. Pour milk into a mixing bowl, add the vinegar or lemon juice and stir. Set aside for a few minutes to turn into buttercream.
4. Add the vanilla extract and oil to the milk and stir.
5. Sieve in the flour, sugar, baking powder and salt.
6. Fold the mixture (as little as possible) until just combined, then scoop into the cupcake or muffin cases.
7. Bake for 20-25 minutes until risen and baked through. Use a skewer or toothpick to see if they are ready. There should be not batter clinging to it. If there is pop them back in for a few minutes.
8. Remove from the oven, leaving the muffins in the tray for a few minutes, then move them to a baking rack to cool completely.
9. Once cool, fill them with strawberry syrup if you have it and top with squirty cream and a glazed strawberry.
10. Enjoy!

Notes:

CALORIES

Plain muffins = 207 calories each

Muffins with filling and topping = 252 calories each

Plain muffins can be kept in an airtight container for 2-3 day or in an airtight container in the fridge for 4-5 days.

Plain muffins can be frozen when cool and kept in the freezer for 3-4 months.

Defrost in the fridge overnight.

Nutrition Facts

Calories

252.12

Fat (grams)

10.14

Sat. Fat (grams)

3.07

Carbs (grams)

37.21

Fiber (grams)

1.21

Net carbs

36.01

Sugar (grams)

16.35

Protein (grams)

3.25

Sodium (milligrams)

86.24

Cholesterol (grams)

12.71

Created using The Recipes Generator

Disclosure: I created these muffins for Castleton Farm. They sent me some glaze to play about with. I was not expected to write a positive review and any opinions expressed are my own.