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    Home » Cakes, Bakes & Desserts » Vegan Strawberry Milkshake Muffins

    Vegan Strawberry Milkshake Muffins

    Published: Sep 7, 2020 · Modified: Mar 26, 2022 by Jacqueline Meldrum · 20 Comments

    Easy little vegan muffins with the flavour of strawberry milkshake. Perfect for lunch boxes.
     
    Strawberry milkshake muffins on a spotty pink napkin

    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!

     

    3 strawberry milkshake muffins and 3 ripe strawberries on a spotty pink napkin

    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.
     

    Strawberry Milkshake Powder Update!

    26 April 2022 (update)

    So, it appears that Nesquik Strawberry Milkshake powder may not be suitable for vegans because of one of the colourings.

    The good news is that Dinoshakes do a vegan strawberry powder.

    There are also some other vegan milkshake powders and protein shake powders available from other brands too.

     
     

    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!
     
     
    also try - Vegan Chocolate Pretzel Tiffin

     

     
    Half a strawberry muffin with jam centre

    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!
     
     
    why not try - Vegan Blueberry Ginger Muffins or Raspberry & White Chocolate Cupcakes
     
     

    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 off 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 😁
     
     

    try these next - Easy Vegan Lemon Muffins or Vegan Chocolate Muffins

     

    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!
     
    Also try these amazing jam doughnut muffins. So good!
     

    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 Pancakesor Vegan Microwave Apple Crumble for One
     
     
     
     
    pin it for later
     
    Vegan Strawberry Milkshake Muffins
    Follow me on Pinterest, Facebook, Twitter and Instagram. 
    Then join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting.
     
    also check out Kid- Friendly School Lunch Plan for Vegan Kids
     

    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.
     
    12 hole muffin tray filled with pink muffin cases next to jug of vegan buttermilk

    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!
     
     
    4 photos of dry ingredients added to a clear mixing bowl - flour, salt, baking powder, sugar and milkshake powder

    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.
     
     
    A jug of buttermilk with oil added and the very pink milkshake batter once the wet ingredients are mixed in

    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!
     
     
    Photos showing the muffin cases half filled with batter, topped with a small dollop of jam, then more batter, then a baked cupcake

    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!
    Vegan Strawberry Milkshake Muffins

    Vegan Strawberry Milkshake Muffins

    Jacqueline Meldrum
    Soft and easy to make vegan Strawberry Milkshake Muffins. Everyone loves these.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Easy Vegan Cakes, Bakes & Desserts
    Cuisine British
    Servings 12
    Calories 213 kcal

    Ingredients
     
     

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

    Instructions
     

    • Preheat your oven to 180c/160c fan/350f/gas mark 4.
    • Fill a 12 hole muffin tray with muffin or cupcake
      cases.
    • Make your milkshake up by mixing your oat milk and
      milkshake powder in a jug, then add the vinegar, mix and set aside.
    • In a mixing bowl add your flour, milkshake powder,
      salt, sugar, and baking powder.
    • 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.
    • Use an ice cream scoop (or spoon) to half fill the
      muffin cases.
    • 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.
    • Bake for 20-25 minutes until risen and baked
      through. Use a skewer to see if they are ready. Tips in the notes below.
    • Remove from the oven, leaving the muffins in the
      tray for a few minutes, before moving them to a baking rack to cool completely.
    • 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.

    Nutrition

    Serving: 12gCalories: 213kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 156mgPotassium: 36mgFiber: 1gSugar: 17gVitamin A: 44IUVitamin C: 1mgCalcium: 82mgIron: 1mg
    Keyword vegan cakes, vegan cupcakes, vegan muffins
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Unknown

      September 07, 2020 at 11:54 am

      The flavor was so good, and I loved how strong the strawberry flavor was.

      Reply
    2. Mahy

      September 07, 2020 at 12:19 pm

      These are too easy nont to make them from time to time. Delicious way to enjoy vegan yummies with your favorite flavor!

      Reply
    3. Unknown

      September 07, 2020 at 3:27 pm

      I made these with my daughter and she couldn't get enough of them! They're perfect addition to packed lunches too! Thank you for a great recipe x

      Reply
    4. Sue

      September 07, 2020 at 3:27 pm

      Delightful little muffins. The use of the milkshake powder gives such a great taste, and the pocket of jam is wonderful!

      Reply
    5. Bintu | Recipes From A Pantry

      September 08, 2020 at 8:04 am

      What a delicious flavour for muffins! I'll definitely be making these for the kids lunchboxes!

      Reply
    6. Shinta

      September 08, 2020 at 8:04 am

      Love this idea! Milkshake powder is such a great idea, I need to try this out soon. Definitely bookmarking your recipe

      Reply
    7. Andrea Metlika

      September 08, 2020 at 8:04 am

      These sound marvelous and very addictive. Can't wait to make them!

      Reply
    8. pam

      September 08, 2020 at 8:04 am

      My granddaughter loves all things pink and she is going to love these cupcakes!! I had no idea you could make vegan buttermilk, great tip!

      Reply
    9. Beth

      September 08, 2020 at 8:04 am

      These look so delicious and tasty! I can't wait to make these! My daughter loves anything strawberry!

      Reply
    10. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Oh yes they are just perfect for kids lunch boxes.

      Reply
    11. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      I works really well, I hope you try it.

      Reply
    12. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Haha yes to both. I hope you enjoy them.

      Reply
    13. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Oh she will live these and yes vegan buttermilk is easy peasy.

      Reply
    14. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      I am sure she will love these then. Enjoy them.

      Reply
    15. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Oh that's fabulous and yes these are perfect for kids and easy for them to make.

      Reply
    16. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Oh yes I agree with you on both points.

      Reply
    17. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      Yes they are super east to make and very tasty.

      Reply
    18. Jacqueline Meldrum

      September 08, 2020 at 10:19 am

      I am so glad you enjoyed them.

      Reply
    19. Anjali Marathe

      September 08, 2020 at 8:52 pm

      These little muffins were so much fun to make with my kids!! They turned out amazingly well, and you were right - they disappeared in a day! 🙂

      Reply
    20. Jacqueline Meldrum

      September 11, 2020 at 3:15 pm

      I am so glad you all enjoyed them. They are popular in my house too.

      Reply

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