Gluten-Free Strawberry Muffins
For a sweet, bright breakfast treat bursting with flavor, try these gluten-free strawberry muffins. Made with a gluten-free baking blend and tons of fresh strawberries, you’ll be surprised at how easy these muffins are to make and eat. Take them to a brunch party or just whip up a batch for your family when you want a little something special on the weekend.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Whisk the eggs well to help incorporate some air. I like to use an ice cream scoop to fill the muffin tins since it helps create a nice dome on top, but you can also use a measuring cup to evenly portion out the batter.
Use 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. Whatever you do, don't 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.
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 don't recommend using olive oil because it can leave a more herbal, earthy flavor.
Nutrition
Calories: 213kcalCarbohydrates: 27.4gProtein: 5.07gFat: 9.17gSaturated Fat: 1.267gFiber: 1.1gSugar: 6.32g
Tried this recipe?Let us know how it was!