Vegans don’t have to live without the finer things in life when dairy-free and egg-free products are available that mimic the real thing. Soy-based vegan “cream cheese” works and tastes almost like real cream cheese, but without the dairy. Egg substitutes and vegan “milk” can be purchased in natural food stores, or at larger supermarkets that have organic food aisles.
Vegan Strawberry “Cheesecake” Muffin Recipe
- 2 3/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon cornstarch
- 1/4 teaspoon sea salt
- Egg substitute for 1 large egg (Bob’s Red Mill Egg Replacer, Ener-G Egg Replacer, or 1/4 cup flaxseed egg substitute works well)
- 1 1/4 cups vegan milk (soy, rice, or almond milk)
- 1/2 cup light brown sugar, firmly packed
- 1/3 cup vegan margarine, melted
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon pure almond extract
- 4 ounces vegan cream cheese, Tofutti brand, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup strawberry preserves
- 1/4 cup Florida Crystals or cane sugar
How To Make Vegan Strawberry “Cheesecake” Muffins
- Preheat oven to 375 degrees F. Line muffin tins with 15-18 cupcake liners.
- Sift flour, baking powder, cornstarch, and salt into a large bowl.
- In a large mixing bowl with a wire whisk, blend together egg replacer, vegan milk, brown sugar, melted vegan margarine, lemon zest, and almond extract. Whisk for approximately 1-2 minutes or until mixed well.
- In a small bowl, beat Tofutti “cream Cheese”, powdered sugar, and vanilla extract together until smooth, and set aside.
- Fold flour mixture into liquid mixture, just until blended, and all ingredients are incorporated. Resist the urge to over mix.
- With a small cookie scoop or large spoon, scoop muffin batter into prepared tins 1/3 full. Carefully place approximately 1 Tablespoon “cheesecake” batter on muffin batter. Place 1 teaspoon of strawberry preserves on top of the “cheesecake ” batter. Gently spoon remaining muffin batter on top to fill tins 3/4 full. Sprinkle a little Florida Crystals or sugar on each muffin.
- Bake at 375 degrees for 20 to 25 minutes, or until light golden brown, and tops spring back when lightly touched. Remove from the oven, and cool 5 minutes on a wire rack. Carefully release muffins and cool completely before storing in an air-tight container.
- Makes 15 to 18 Strawberry “Cheesecake” Muffins.
Variation: Substitute any flavor jam or preserves for the strawberry preserves.