Strawberry Shortcake Doughnut Muffins

Same recipe, two different products depending on what pan you use! If you have a miniature muffin pan, you can make tiny strawberry shortcakes. If you have a doughnut pan, you can make brown butter cinnamon sugar doughnuts. Both options are vegan.

Doughnut Muffins

  • 6 Tbsp Vegan Butter (eg. Earth Balance)
  • 6 Tbsp Sugar
  • 1/4 Cup Unsweetened Apple Sauce
  • 1 1/2 Cup Flour
  • 1 1/2 Tbsp Baking Powder
  • 1 Tsp Salt
  • 3/4 Cup Unsweetened Almond Milk
  1. Set the oven to 350 F.
  2. Beat the butter and sugar in a large bowl until light and creamy.
  3. Add the apple sauce.
  4. In a small bowl, mix the flour with the baking powder and salt.
  5. Add the dry ingredients to the wet, as well as the milk. Stir until well combined but don’t over mix.
  6. Pour in miniature muffin pan. Bake for 15 minutes.

Brown Butter Cinnamon Sugar Crust

  • 3/4 Cup Vegan Butter That Can Brown (eg. Earth Balance)
  • 1 Cup Sugar
  • 1 Tbsp Cinnamon
  1. Combine the sugar and cinnamon in a bowl.
  2. Melt butter in a sauce pan and stir. Stir constantly as it browns.
  3. Pour the butter in a second bowl.
  4. When the baked muffins are cool enough to handle, dunk the tops in the melted butter and sprinkle the cinnamon sugar by the spoon-full. Sprinkling the cinnamon sugar as opposed to rolling it in the sugar mix prevents the melted butter from making moist clumps with the sugar.

Vanilla Buttercream Frosting (Optional)

  • 6 Tbsp Vegan Butter
  • 1 Cup Icing Sugar
  • 1 Tbsp Vegan Milk
  • 1 Tsp Vanilla
  • Strawberries
  1. Mix all of the ingredients except the strawberries in a bowl until smooth.
  2. Pipe onto muffins and top with a sliced strawberry.



You can use this batter to make baked doughnuts as well. This is a veganized version of a recipe I spotted on Kevin & Amanda. They said their recipe could make 18-20 miniature muffins, but it was closer to double that. So I halved the recipe, applied a few substitutions, and increased the baking powder usage. The end result was tasty.

I like this recipe, I don’t know whether I’d consider it a favourite. This works just as well without the buttercream frosting.