Fluffy and moist Eggless Strawberry Muffins recipe with detailed step by step pictures & video recipe. Easy strawberry muffins video recipe – no eggs or butter! Best eggless fresh strawberry muffins recipe.
Line and grease a muffin tray and preheat the oven at 180°C for 10mins.
In a mixing bowl add ⅓ cup sugar and ½ cup thick buttermilk followed by ¼ cup oil.
Whisk for 2-3 mins until the oil & buttermilk are combined and then add ½ teaspoon vanilla extract. Whisk again for 2-3 mins.
Now place a sieve on top of the bowl and add 1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda and a generous pinch of salt.
Sieve the dry ingredients into the wet ingredients.
Using a spatula, fold the ingredients together gently without any lumps.
Now add ½ cup chopped strawberries.
Fold them in gently without overmixing the batter.
Scoop the batter using a large spoon or ice cream scooper and fill the muffin moulds to ¾th.
Place some extra chopped strawberries on top. And then sprinkle sugar on top (1 teaspoon or more as needed). This is optional.
Bake in a preheated oven at 180°C for 30-35mins until a tester comes out clean.
Store in an airtight container once cooled, at room temperature for 2-3 days or upto a week or so in the fridge. Serve as a quick snack, grab-n-go breakfast or with hot coffee/tea.
Video
Notes
I use powdered sugar as it is easier to dissolve it with rest of the wet ingredients. You can also use castor sugar.
Adjust the amount of sugar depending on the sweetness preferred. This muffin recipe is not overtly sweet and is perfect as a snack.
Apart from topping the muffins with more chopped strawberries and sugar, you can also use chocolate chips.
Vanilla extract can be replaced with strawberry essence for an intense strawberry flavor.