If you are craving a soft muffin bursting with gooey sweet strawberries, then these gluten-free strawberry muffins are for you.
Gluten-free baking doesn’t have to be challenging or intimidating. With a simple gluten-free baking blend, fresh strawberries, and just a few minutes in the kitchen, you can whip up delicious muffins you’d never guess were made without wheat flour.
You’ll want to take these muffins to a brunch party or share them with your friends—they are just too pretty not to!
These gluten-free strawberry muffins are soft, sweet, delicate, and delicious. I love how they are just bursting with sweet strawberry flavor, so I would not complicate the other flavors I pair them with. Serve them with a plate of fresh strawberries, a strawberry lemonade, or a strawberry mimosa.
You want to ensure you whisk the eggs well to help incorporate some air. I also like to use an ice cream scoop to fill the muffin tins — it helps create a nice dome on top — but you can also use a measuring cup to evenly portion out the batter.
The real trick with this recipe is using a high-quality gluten-free flour mix. It can be very challenging to get a gluten-free blend on your own that mimics the structure of gluten, so I prefer to use a commercial blend.
I’ve used King Arthur’s Gluten-Free Baking Blend, but there are many good brands on the market. Whatever you do, do not just substitute a gluten-free flour of one type (all rice flour or almond flour, for example). The texture will be much denser, and the muffins will not properly rise.
What You Need to Make Gluten-Free Strawberry Muffins
This recipe requires salt, large eggs, granulated sugar, gluten-free flour baking blend, baking powder, strawberries, milk, and neutral oil.
I like to use oil in this recipe because it keeps the muffins moist for longer, but you could replace the oil with melted butter instead. I do not recommend using olive oil because it can leave a more herbal, earthy flavor. Instead, stick with vegetable oil or canola oil that is neutral in flavor.
- Gluten-free flour baking blend
- Granulated sugar
- Kosher salt
- Neutral oil, like vegetable or canola oil
- Fresh strawberries
- Large eggs
- Baking powder
- Milk, 1%, 2%, or whole milk
These gluten-free strawberry muffins only require two bowls, a whisk, a muffin tin, a cutting board, a paring knife, a spatula, and muffin liners.
How To Make Gluten-Free Strawberry Muffins
Prepare the strawberries: Wash and dry the strawberries. Cut off the tops of the strawberries and dice them into small ½-inch pieces.
Make the batter: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, whisk together the eggs, the milk, and the oil until well combined and airy.
Add the dry ingredients to the wet ingredients and whisk to combine. Expect the mixture to be fairly thick. Add in the chopped strawberries and use a spatula to distribute the fruit evenly.
Bake the muffins: Line the muffin tins and fill ¾ of the way to the top. Bake in an oven preheated to 400ºF for 16-18 minutes or until the muffins have started to brown and a toothpick inserted comes out with just a few crumbs.
Don’t be surprised if the strawberries are also oozing some of their juices a bit. That’s what we want to have happen!
Serve: Allow to cool and enjoy!
Can I use frozen strawberries?
I have never used frozen strawberries in this recipe because the strawberries are always either whole or still in large slices. However, if you can find thinly sliced strawberries or diced strawberries that are frozen, you can use those. I do not recommend thawing your frozen strawberries, dicing them, and then using them. The strawberries will lose too much structure and will fall apart.
Can I make these ahead?
Yes, you can make these 1-2 days ahead. While they are freshest the day they are made, they stay delicious and moist for several days. We’ve been eating them at room temperature, but you can also reheat the muffins in the oven if you want the warm, gooey strawberry flavor and texture.
I have a few different gluten-free flours at home. What if I just use a little bit of each?
Getting the right texture in gluten-free flour is a science and an art. If you have a gluten-free baking blend that you make at home and that works for you, give it a try. I prefer the simplicity of the blends I buy because it is reliable and easy to put together. However, putting together different gluten-free flours will not ensure you have the right binders to produce a sweet, airy treat.
Can I freeze these?
Absolutely! Make sure to wrap each muffin individually, and reheat them in a warmed oven or allow them to warm up on the countertop for a few hours before you plan to eat them.
Gluten-Free Strawberry Muffins
- 1 ¾ cups gluten-free flour baking mix
- ⅓ cup granulated sugar
- 2 large eggs
- ¼ cup neutral oil like vegetable or canola oil
- ½ cup milk 1%, 2%, or whole
- 12-14 medium fresh strawberries
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- Preheat the oven to 400°F.
- Wash and dry 12-14 strawberries. Slice off the tops and dice into small pieces. Set aside.
- In a bowl, whisk together 1 ⅔ cups of gluten-free flour baking mix, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
- In another bowl, whisk together 2 large eggs, ¼ cup of oil, ⅓ cup of granulated sugar, and ½ cup of milk.
- Whisk in the dry ingredients until the two are just combined. Do not over-mix.
- Use a spatula to fold in the chopped strawberries.
- Scoop the batter into prepared muffin liners.
- Bake for 16-18 minutes or until a toothpick comes out with just a few crumbs.
- Allow them to cool.
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