Wake Up to Strawberry Bliss
Ever had a muffin that practically makes you sing? These Gluten Free Strawberry Muffins are not just any muffins—they’re like little pieces of sunny joy bursting with fresh strawberry goodness. Perfectly sweet, soft, and easy to whip up, they bring that cozy bakery vibe right to your kitchen without the gluten. If you’ve got a few strawberries lying around, trust me, you need to make these!
Why You’ll Adore This Recipe
Why should you make these muffins? Here are a few delightful reasons!
- Quick and easy: You’ll spend less time in the kitchen and more time enjoying life. Who wants to be elbow-deep in dishes, right?
- Family-approved: Even the picky eaters will be begging for seconds. These muffins are the kind of treat that bridges generational gaps—especially when strawberry season hits. 🍓
- Affordable ingredients: No need to splurge on fancy stuff—these muffins are big on flavor without breaking the bank!
Ingredients
You don’t need fancy stuff—just these basics!
- 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
Let’s bake some muffins! Here’s how to do it step-by-step:
- 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 a 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, place 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 gently fold them into the batter—no squishing allowed!
- 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 uneven bits of batter in the middle wells to distribute the batter more or less evenly.
- Chop the 2 optional extra strawberries and distribute evenly on top of the 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 cool completely.
How to Make Gluten Free Strawberry Muffins (Overview)
Making these muffins is a breeze! Start by preheating your oven and lining your muffin tin. Then whisk together the wet ingredients until they’re as smooth as your best dance moves. In another bowl, mix the dry ingredients, create a well, and combine it with your wet mixture. The thick batter is where the magic happens when you fold in those luscious strawberries! Finally, bake until they’re golden and you can practically smell the strawberries from two blocks away. Pro tip: Don’t skip the coarse sugar on top; it gives a delightful crunch! 😉
How to Serve Gluten Free Strawberry Muffins
When it comes to serving these beauties, the possibilities are endless! Imagine a warm muffin fresh out of the oven, with the sun shining through the window.
- Serve them up with a slab of butter melting on top for an extra treat.
- Pair these muffins with a side of yogurt for a delicious breakfast that’s colorful and delightful.
- Top them with a drizzle of honey or a scoop of fresh whipped cream for a fancy brunch vibe.
How to Store Gluten Free Strawberry Muffins
These muffins keep surprisingly well! If you store them in an airtight container, they’ll hang out in your fridge for about 5 days. Freezing them? Wrap each muffin tightly in plastic wrap, and they’ll be good for up to 3 months.
To enjoy them later, pop them in the microwave for about 30 seconds or so, and they’ll taste just like fresh!
Tips to Make Gluten Free Strawberry Muffins
Here are a few tricks to make your baking experience even better:
- Use room temperature ingredients (like eggs and milk) for a fluffier muffin.
- If you have a gluten-free flour blend with xanthan gum already in it, skip adding more—double the trouble is not necessary!
- Feel free to toss in some chocolate chips if you’re feeling cheeky and want to sweeten things up a notch!
- For an extra fruity taste, try adding in some zest from a lemon or orange. Freshen things up, right? 🍊
- Don’t overmix the batter once you add strawberries—gently fold to keep them intact.
Variation
Want to switch things up? Here’s how to give your muffins a twist:
- Swap out fresh strawberries for blueberries or raspberries—the berry world is your oyster!
- For a vegan option, substitute the eggs with flax eggs and use almond or oat milk. Still delicious, I promise!
- Add some pecans or walnuts for a crunchy bite, adding texture to your treats.
FAQs
1. Can I use frozen strawberries instead?
Yep! Just make sure to thaw and drain them well before adding them to the batter.
2. How do I freeze the muffins?
Wrap them individually in plastic wrap and place them in a freezer-safe bag. Easy peasy!
3. Can I make the batter the night before?
It’s best to bake them fresh, but if you need to prep, do everything except add the strawberries and let it sit in the fridge. Add them before baking in the morning!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Strawberry Muffins
Ingredients
Wet Ingredients
- 3/4 cup milk (at room temperature)
- 8 tablespoons unsalted butter (melted and cooled briefly)
- 2 large eggs (at room temperature, beaten)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
Dry Ingredients
- 2 1/8 cups all-purpose gluten-free flour blend Use a quality blend like Better Batter.
- 1 teaspoon xanthan gum Omit if your blend contains it.
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Fruits & Toppings
- 1 1/4 cups hulled and chopped fresh strawberries
- 2 medium strawberries (for topping, optional) Chop and distribute on top of muffins.
- as needed coarse sugar (for sprinkling, optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a standard 12-cup muffin tin with grease-proof muffin liners and spray them with cooking oil spray. Set aside.
- In a 4-cup measuring cup or medium bowl, whisk together the milk, melted butter, eggs, granulated sugar, and brown sugar. Set the mixture aside.
- In a large mixing bowl, whisk together the flour blend, xanthan gum, baking powder, and salt.
Mixing
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined.
- Add the chopped strawberries and gently fold them into the batter.
Baking
- Fill the muffin tin wells completely with batter.
- Chop the 2 optional strawberries and distribute them evenly on top of the batter. Press down gently.
- Sprinkle with coarse sugar if desired.
- Bake in the center of the preheated oven for about 25 minutes until golden brown and a tester comes out clean.
- Remove from the oven and cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Printable Recipe Card
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