I generally reserve most of my baking projects for the cooler months, because who wants to turn on the oven when it’s a million billion degrees outside? But muffins are worth it, because summer gives you so many delicious muffin filling options. I don’t care how hot it is outside, nothing will keep me from baking my vegan blueberry muffins, zucchini muffins, corn muffins or blackberry muffins. This year I have a new favorite though. These vegan strawberry muffins are absolutely amazing! Big chunks of strawberries add delicious bursts of fruity sweetness to these delectable streusel-topped muffins. Fresh summer strawberries are SO JUICY — and they release lots of their sweet juices while baking, making for an extra moist and tender muffin. The result is absolutely scrumptious, and your house will smell absolutely heavenly while they’re baking. Tip: This recipe is a great way to use strawberries that are a bit past their prime. You don’t want to use berries that are rotten or moldy, but if they’re just starting to fade, go for it! Tip: All of your wet ingredients should be at room temperature when you use them. This goes for all baked goods, unless the recipe specifies otherwise. Pop the muffins into the oven to bake. You’ll be starting them out at 425°F, then lowering the temperature to 350°F after 8 minutes, so stay close to the oven. Place the muffin tin on a cooling rack and let them cool partially before removing them and transferring them directly to the rack to finish cooling. You can enjoy one while they’re still warm if you’d like — it might just be a bit extra crumbly!
