This easy and tasty recipe for Gluten Free Strawberry Muffins will have your family asking for more. These strawberry muffins are bursting with sweet, fresh strawberry flavor. They’re great for breakfast or a grab-and-go snack.
One of the things I enjoy about the spring and summer seasons is the availability of freshly picked berries. Recently, I picked up some strawberries and promptly baked up a batch of gluten free muffins.
If you have an affinity for all things strawberry, you have to try this recipe. These tender, buttery muffins are lightly sweet and filled with fresh berries.
Why this Recipe Works
- The fresh strawberries in the batter and on top give the muffins a bright, strawberry flavor and add extra moisture.
- The combination of vanilla and almond extracts adds extra flavor to the muffins.
- Tossing the strawberries in gluten free flour keeps them from sinking to the bottom of the muffins.
How to Make Gluten Free Strawberry Muffins from Scratch
- In a medium mixing bowl, whisk together the dry ingredients.
- In a separate large mixing bowl, beat together the butter, sugar, eggs, and flavorings.
- Fold the dry ingredients into the butter mixture, then fold in the milk, and then the strawberries.
- Add the batter to a muffin pan and bake.
Step by Step Instructions
Line a standard muffin pan with baking cups and spray the cups with non-stick cooking spray.
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar until combined. Add the eggs, vanilla and almond extract and beat until combined.
Fold in the flour mixture until just combined.
Add the milk and fold in until combined.
Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
Gently fold the remaining berries into the batter.
Transfer the batter to the prepared muffin cups and top with the reserved berries.
Bake at 375°F for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
Tips for Making Perfect Strawberry Muffins
- When adding the flour mixture, use a rubber spatula to gently fold it into the batter. Folding the flour into the batter will prevent overmixing.
- Toss the diced strawberries in gluten free flour before adding them to the batter. The flour will prevent the strawberries from sinking to the bottom of the muffins.
- Spray the inside of the baking cups with non-stick cooking spray. You don’t want to leave behind any of the tasty muffin on the paper liner.
- Use a scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
Gluten Free Flour
To get the best results, use a good quality all-purpose gluten free flour when making these strawberry muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this strawberry muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
FAQs
Overmixing the batter can leave the muffins tough. When adding the dry ingredients, milk, and strawberries to the batter, fold until just combined.
Also, overbaking can leave the muffins dry. All ovens are different, so check the muffins at 25 minutes to avoid overbaking.
These easy to make gluten free strawberry muffins are sure to be a hit with your family and friends. Bake up a batch and add a little sunshine to your day. Happy Baking!
More Great Gluten Free Muffin Recipes
- Gluten Free Banana Blueberry Muffins
- Savory Gluten Free Cornbread Muffins
- Gluten Free Zucchini Muffins
- Gluten Free Double Chocolate Muffins
- Gluten Free Banana Oatmeal Muffins
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I’m making!
This easy recipe for Gluten Free Strawberry Muffins will have your family asking for more. The muffins are bursting with sweet, fresh strawberry flavor.
- 2 cups gluten free flour blend, plus 2 teaspoons for tossing with strawberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup almond milk
- 2 cups diced strawberries
-
Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
-
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
-
In a large bowl, beat together the butter and sugar until combined.
-
Beat in the eggs, vanilla and almond extract.
-
Fold in the flour mixture until just combined.
-
Add the milk and fold in until combined.
-
Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
-
Gently fold the remaining berries into the batter.
-
Transfer the batter to the prepared muffin cups and top with the reserved berries.
-
Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
-
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- When adding the flour mixture, use a rubber spatula to gently fold it into the batter. Folding the flour into the batter will prevent overmixing.
- Toss the diced strawberries in gluten free flour before adding them to the batter. The flour will prevent the strawberries from sinking to the bottom of the muffins.
- Spray the inside of the baking cups with non-stick cooking spray. You don’t want to leave behind any of the tasty muffin on the paper liner.
- Use a scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
Leave a Reply