Vegan Strawberry Milkshake Muffins

Easy little vegan muffins with the flavour of strawberry milkshake. Perfect for lunch boxes.

VEGAN STRAWBERRY MILKSHAKE MUFFINS

How pretty are these pale pink muffins?

I've been working on them over the last couple of weeks to get the recipe just right and I've cracked it.

They are light and fluffy, small pink muffins with a delicate flavour of strawberry milkshake.

They are super cute and perfect for lunchboxes (for adults and kids).

Best of all they are vegan!

HOW DO YOU GET THAT STRAWBERRY FLAVOUR?

To get the real milkshake flavour I used Nesquik Strawberry Milkshake Powder which is one of those accidentally vegan products.

It's dairy-free and there are no worrying colours or additives to avoid.

I added the shake powder to the flour mix and made up some milkshake to add to the dry ingredients for more strawberry shake flavour.

I used oat milk, but you could use whatever milk you have in your fridge.

SECRET CENTRE

There's also a secret centre in these dainty little muffins.

A secret centre that delivers even more strawberry flavour.

A little pocket of strawberry jam.

Oh, it's glorious!

VEGAN BUTTERMILK

Buttermilk is a common ingredient in muffins.

It helps make the bake light and fluffy and it neutralizes the almost metal flavour of the raising agent.

Of course buttermilk is dairy, but you can easily make vegan buttermilk.

To make it, just add clear vinegar or lemon juice (just a little) to your vegan milk and leave it to stand for a few minutes while you mix the other ingredients.

Simple.

In this case, it was strawberry buttermilk.  I think I've invented a new product!

also try - Vegan Blueberry Ginger Muffins

WHAT DO YOU NEED TO MAKE VEGAN STRAWBERRY MILKSHAKE MUFFINS?

• 12 hole muffin tin (or use a 6 hole muffin tin a second time while the first batch is cooling)
• 12 cupcake or muffin cases
• Mixing bowl, jug, spoon, and a spatula (or wooden spoon) for mixing
• Plain (all-purpose) flour
• Strawberry milkshake powder
• Caster Sugar
• Baking powder
• Salt (just a little)
• Oat milk (or whatever milk you have in the fridge)
• Vegetable oil (or other mild oil)
• Strawberry jam

BEST WAY TO SCOOP BATTER INTO MUFFIN CASES

The best way to scoop the right amount of muffin batter into the paper cases is to use an ice cream scoop.

The easiest type to use is a spring-action ice cream scoop. The type with the little metal lever inside the scoop that releases the mixture.

As well as being super satisfying to use, it gives you the same amount for each muffin and I find it much less messy than spoons.

Of course, you may use spoons, but I recommend buying one of these beauties for scooping ice cream, waffle and muffin batter.

Want a delicious waffle recipe? Try my vegan cinnamon waffles.

MOST IMPORTANT MUFFIN MAKING TIP

DO NOT OVERMIX YOUR MUFFIN BATTER!

Fold the wet ingredients into the dry in as few folds as possible. Try to get all the powder of the bottom and sides of the bowl.

A few bits of flour showing and not mixed in? 

Don't worry, just leave them! They will be fine.

Just don't overmix that batter or you will end up with heavy or rubbery muffins.

Don't do it!

The less mixing the better.

You are welcome 😁

HOW LONG DO HOMEMADE MUFFINS LAST?

There are two answers to this question.

1. They will keep in an airtight container for 3 days at their best. If you pop the box in the fridge you will get another couple of days out of them.

2. They don't last long at all, they are so good. Every time you turn back to look at them another one is mysteriously gone!

CAN HOMEMADE MUFFINS BE FROZEN?

Yes, muffins can be frozen in a freezer bag for up to 3 months.

Usually, you defrost frozen food in the fridge overnight, but muffins are best if they are defrosted at room temperature.

You can then eat them as they are or heat them to serve as dessert with dairy-free vanilla ice cream.

If you are worried about single-use plastic, have a look for more environmentally friendly freezer bags. I bought a set of clear reusable freezer bags from Lakeland. They can be washed by hand or in the dishwasher and they are recyclable.

for another fruity snack try Vegan Banana Pancakes

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HOW TO MAKE STRAWBERRY MILKSHAKE MUFFINS

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

STEP 1

Preheat the oven and fill your muffin tray with muffin or cupcake cases.

Make up your milkshake mixture and add a teaspoon of clear vinegar or lemon juice.

My vegan buttermilk is white as I was using up some vegan strawberry milkshake I bought for my son's lunch box that he decided he didn't like. If you use Nesquik to make your shake, it will be pink. Your muffins will be even pinker than mine!

STEP 2

In a large mixing bowl, add the flour, baking powder and salt, then add the milkshake powder.

I added sprinkles the first time I made them but didn't bother each time I made them after that. You can skip the sprinkles.

Now add the sugar and mix well.

STEP 3

Add a clear, mild oil to the buttermilk and mix well.

Pour the wet ingredients into the dry ingredients and mix well.

Look at that gorgeous pink batter!

STEP 4

Add half a scoop of batter to each muffin case.

Next add ½ teaspoon of strawberry jam to the middle of each muffin case.

Top with another half scoop of batter to each case to cover the jam.

Pop in the oven and bake for 20-25 minutes until well risen and baked through. Use a skewer or toothpick to see if they are baked. 

Insert the skewer, if it comes out clean they are ready. If there is wet batter, it needs longer.

Leave in the tray for a few minutes remove the muffins and continue to cool on a baking rack.

Enjoy!

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baking

Vegan

Yield: 12 muffins

Author: Jacqueline Meldrum

Print

Vegan Strawberry Milkshake Muffins

Easy little muffins with the flavour of strawberry milkshake. Perfect for lunch boxes.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients:

• 250 ml/1 cup oat milk (mixed with 4 tsp milkshake powder)
• 1 tsp vinegar (choose a clear vinegar)
• 250g/2 cups plain (all-purpose) flour
• 100g/¾ cup strawberry milkshake powder
• 100g/½ cup caster sugar
• pinch of salt
• 2 tsp baking powder
• 5 tbsp vegetable oil (or other mild clear oil)
• 6 tsp strawberry jam

Instructions:

1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
2. Fill a 12 hole muffin tray with muffin or cupcake cases.
3. Make your milkshake up by mixing your oat milk and milkshake powder in a jug, then add the vinegar, mix and set aside.
4. In a mixing bowl add your flour, milkshake powder, salt, sugar, and baking powder.
5. Add the oil to the buttermilk and mix, then pour it into the dry ingredients and fold in. Do not overmix! Only fold until just combined. don't worry about the odd bit of flour mixed in.
6. Use an ice cream scoop (or spoon) to half fill the muffin cases.
7. Add ½ teaspoon of jam to the middle of each case of batter, then top with more batter until the cases are about ¾ full.
8. Bake for 20-25 minutes until risen and baked through. Use a skewer to see if they are ready. Tips in the notes below.
9. Remove from the oven, leaving the muffins in the tray for a few minutes, before moving them to a baking rack to cool completely.
10. Enjoy!

Notes:

Use a skewer or toothpick to see if they are ready. Insert it into a muffin, if it comes out clean they are ready, if there is batter on it they need a little longer.
The muffins can be kept in an airtight container for 3 days. If you pop the box in the fridge when they are cool, you will get another couple of days out of them.
The muffins can be frozen in a freezer bag for up to 3 months. Defrost at room temperature.

Calories
188.82

Fat (grams)
6.19

Sat. Fat (grams)
0.61

Carbs (grams)
30.88

Fiber (grams)
0.77

Net carbs
30.11

Sugar (grams)
11.67

Protein (grams)
2.62

Sodium (milligrams)
101.60

Cholesterol (grams)
0.92

Created using The Recipes Generator