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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! 

Castleton Farm 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!


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 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.

A glazed strawberry


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

Strawberry Jelly Syrup squeezed into a muffin


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

close up of a vanilla muffin topped with whipped cream and a glazed strawberry


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.


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.


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!

close up of strawberry and cream muffin on a square floral teaplate


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


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

Making vegan strawberry cream muffins - step 1 - wet ingredients in a mixing bowl


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.

Making vegan strawberry cream muffins - step 2 - dry ingredients added to the bowl


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.

Making vegan strawberry cream muffins - step 3 - muffins baked, filled with jelly and topped with cream and a glazed strawberry


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.


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American, vegan
Yield: 12 muffins
Author: Jacqueline Meldrum
Vegan Strawberry & Cream Muffins

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


  • 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


  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!



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



Fat (grams)


Sat. Fat (grams)


Carbs (grams)


Fiber (grams)


Net carbs


Sugar (grams)


Protein (grams)


Sodium (milligrams)


Cholesterol (grams)

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.


  1. Yum!! These strawberry muffins were easy to make and so perfect for summer! My kids and I had a blast making these today!

    1. I am so glad you enjoyed them. They arecsuper easy and quick to make.

  2. Such gorgeous vegan strawberry muffins. Love that they are packed with strawberry flavor. I am eyeing that strawberry glaze - have to see if we get something like that in the states. Or I have to ask my sister in Glasgow to buy it for me :-)

    1. Good idea. You had better put in your order. I bet you gibe your sister a big list of things to pick up.

  3. These look incredible. So light and refreshing. I can't wait to try them. Thank you for the tips on the glaze. I imaagine I'm going to need to order more than one! I'm drooling already.

    1. It's cheaper to do it that way and they keep in the cupboard until you open them (then pop them in the fridge). Enjoy the muffins if you make them.

  4. The muffins look delicious! So much strawberry flavor, yum.

  5. Yummy! These muffins looks incredibly delicious and so scrumptious! These are going to be my daughter’s favorite recipe! So glad I found this recipe. I can’t wait to make these very soon!

    1. Aww thanks Berh, they are. I hope you both enjoy them as much as we did

  6. These look delicious and I look forward to making them

  7. Can't wait to try these. Will have an abundance of strawberries from the garden soon

  8. Don't they just look marvellous and that jelly looks tasty too. Must investigate.

  9. I live near the farm and used to go to the cafe quite often but not for a while, probably since coming. I have had both of my vaccine now so I might explore the shop this week for the glaze.I like your idea of it on yoghurt.

    1. It is great on yoghurt or ice cream and yes the shop is open.

  10. You are killing me here Jaqueline. You know my daughter will demand I make these now. Jill

    1. Haha sorry Jill, but I know you will enjoy them and they don't take long to whip up. I included a link for the jelly glaze if you are interested.

  11. I need my muffins to look like this. So much flavor.

  12. Your Strawberry muffins look delicious, I love the sound of the strawberry glaze. Thanks for sharing.

  13. I had a muffin at my university that was just like this and I loved it - awesome to find it veganized!

  14. Oh my goodness! These muffins look so yummy and very delicious! My daughter loved helping me make these yesterday! They turned out fantastic and so yummy! Making these again very soon!

    1. Aww that's lovely to hear. Thanks for letting me know.

  15. These cupcakes look gorgeous.I will make some next weekend when I have some free time.

  16. It is Saturday night and one of these would go down right well just now. Matt

    1. I know what you mean Matt, I feel the same but they are all gone


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x