Looking for a delicious and easy gluten-free treat? These Gluten-Free Strawberry Muffins are the perfect choice! Made with fresh strawberries and simple ingredients, these muffins are light, fluffy, and full of flavor. Whether you’re following a gluten-free diet or just love strawberries, this recipe is sure to become a favorite. Plus, with options to customize and make it vegan, you can tailor these muffins to suit your taste. Follow the simple steps and enjoy a batch of freshly baked, gluten-free strawberry muffins!
Ingredients
- Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Milk (dairy or non-dairy)
- Eggs
- Vanilla extract
- Fresh strawberries
- Granulated sugar
- Lemon juice
- Strawberry jam or preserves
- Chopped walnuts (optional)
- Chocolate chips (optional)
- Chopped pecans (optional)
How To Make Gluten Free Strawberry Muffins
- Heat your oven to 375°F (190°C).
- Spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together melted butter, milk, eggs, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Gently fold in chopped strawberries. If you want, add some lemon juice, strawberry jam or preserves, walnuts, chocolate chips, or pecans.
- Evenly distribute the batter among the muffin cups.
- Bake for 20-25 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes.
- Transfer them to a wire rack to cool completely.
Enjoy your easy gluten-free strawberry muffins!
Tips and Variations:
- Use Fresh Strawberries: Fresh strawberries taste the best and have the best texture.
- Adjust Sugar: If you like less sweet muffins, use less sugar.
- Add Extras: Mix in nuts or chocolate chips for more texture and flavor.
- Try Different Milk: Use almond milk, soy milk, or coconut milk instead of regular milk.
- Make it Vegan: Replace eggs with flaxseed or chia seeds, and use vegan butter and milk.
Gluten Free Strawberry Muffins
These Gluten-Free Strawberry Muffins are the perfect choice! Made with fresh strawberries and simple ingredients, these muffins are light, fluffy, and full of flavor. Whether you're following a gluten-free diet or just love strawberries, this recipe is sure to become a favorite.
Ingredients
- 2 ½ cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 ¼ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup milk dairy or non-dairy
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries chopped
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup strawberry jam or preserves
- 1/4 cup chopped walnuts optional
- 1/4 cup chocolate chips optional
- 1/4 cup chopped pecans optional
Instructions
- Heat your oven to 375°F (190°C).
- Spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together melted butter, milk, eggs, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Gently fold in chopped strawberries. If you want, add some lemon juice, strawberry jam or preserves, walnuts, chocolate chips, or pecans.
- Evenly distribute the batter among the muffin cups.
- Bake for 20-25 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes.
- Transfer them to a wire rack to cool completely.