why make this recipe
These muffins are soft, sweet, and full of fresh strawberries. They work well for breakfast, snacks, or a simple dessert. The recipe uses a gluten-free flour blend so people who avoid gluten can enjoy them too.
introduction
This recipe makes 12 muffins with a light crumb and juicy strawberry pieces. The steps are easy and the batter comes together quickly. If you want to learn a method for freezing fruit to save fresh berries for later, read how to freeze peaches fast.
how to make Gluten Free Strawberry Muffins
Ingredients :
3/4 cup milk (at room temperature), 8 tablespoons unsalted butter (melted and cooled briefly), 2 eggs (at room temperature, beaten), 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 1/8 cups all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends)), 1 teaspoon xanthan gum (omit if your blend already contains it; use a heaping 1 teaspoon), 2 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt, 1 1/4 cups hulled and chopped fresh strawberries, 2 more medium strawberries (for topping (optional)), Coarse sugar (for sprinkling (optional))
Directions :
Preheat your oven to 375°F., Line a standard 12-cup muffin tin with grease-proof muffin liners, spray the liners with cooking oil spray, and set the tin aside., In a 4 cup measuring cup or other medium-size bowl with pour spouts, whisk together the milk, butter, eggs, granulated sugar, and brown sugar. Set the mixture aside., In a large mixing bowl, placed the flour blend, xanthan gum, baking powder, and salt, and whisk to combine., Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. The batter will be thick but not stiff., Add the chopped strawberries and fold them gently into the batter, trying not to squish the berries., Fill the prepared wells of the muffin tin completely full with batter. You should have 12 muffins., With wet fingers or a wet spoon, smooth any really uneven bits of batter in the middle wells to distribute the batter more or less evenly., Chop 2 optional extra strawberries and distribute evenly on top of batter in each well. Press down gently to help them adhere., Sprinkle the optional coarse sugar lightly on top of the batter in each well., Place the muffin tin in the center of the preheated oven., Bake until the tops are lightly golden brown and a tester comes out clean when inserted into the center of the middle muffin (about 25 minutes)., Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes., Gently lift each muffin out of the tin, and transfer it to a wire rack to allow it to cool completely.
how to serve Gluten Free Strawberry Muffins
Serve them warm or at room temperature. They go well with butter, cream cheese, or a little jam. For breakfast, pair them with coffee or a glass of milk.
how to store Gluten Free Strawberry Muffins
Cool the muffins completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the oven or microwave.
tips to make Gluten Free Strawberry Muffins
- Use room temperature eggs and milk. They mix better with melted butter.
- Do not overmix the batter. Mix just until combined.
- Fold strawberries gently so they do not break and turn the batter pink.
- Fill the muffin cups fully to get tall tops.
- If your flour blend has xanthan gum, skip the extra xanthan gum in the list.
variation (if any)
- Use frozen strawberries if fresh are not available, but do not thaw them first. Fold frozen berries in gently and add a minute or two to baking time.
- Add a lemon zest to the batter for a bright flavor.
- Mix in a small handful of sliced almonds or chopped white chocolate for texture.
FAQs
Q: Can I use a different gluten-free flour?
A: Yes. Use a 1-to-1 gluten-free blend that is meant to replace all-purpose flour. If the blend already has xanthan gum, do not add extra.
Q: Can I use dairy-free milk or butter?
A: Yes. Use a dairy-free milk and a vegan butter or oil. The texture may change slightly but the muffins will still work.
Q: How do I keep strawberries from making batter wet?
A: Chop strawberries into small pieces and fold them in gently. Do not mash them. You can pat them dry with a paper towel if they are very juicy.
Q: Can I make mini muffins?
A: Yes. Reduce baking time to about 12–15 minutes and check with a tester.
Gluten Free Strawberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
Fluffy, sweet muffins bursting with fresh strawberries, perfect for breakfast or a snack.
Ingredients
- 3/4 cup milk (at room temperature)
- 8 tablespoons unsalted butter (melted and cooled briefly)
- 2 eggs (at room temperature, beaten)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 1/8 cups all-purpose gluten-free flour blend
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 cups hulled and chopped fresh strawberries
- 2 medium strawberries (for topping, optional)
- Coarse sugar (for sprinkling, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a standard 12-cup muffin tin with grease-proof muffin liners and spray the liners with cooking oil spray.
- In a medium-sized bowl, whisk together the milk, melted butter, eggs, granulated sugar, and brown sugar.
- In a large mixing bowl, combine the flour blend, xanthan gum, baking powder, and salt.
- Create a well in the dry ingredients and pour in the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries.
- Fill the muffin tin wells completely with batter, smoothing the tops if necessary.
- Distribute the optional sliced strawberries on top and sprinkle with coarse sugar.
- Bake for about 25 minutes or until golden brown and a tester comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
