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.