Gluten Free Strawberry Muffins
These delightful Gluten Free Strawberry Muffins are bursting with fresh strawberry goodness, perfectly sweet, and easy to whip up. Perfect for breakfast or a snack!
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
Store muffins in an airtight container in the fridge for up to 5 days. For freezing, wrap individually in plastic wrap for up to 3 months. Reheat in the microwave for about 30 seconds.