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Gluten Free Strawberry Muffins Recipe

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4.2 from 60 reviews

These Gluten Free Strawberry Muffins are moist, tender, and bursting with fresh strawberry flavor. Made with a gluten free baking flour blend, they offer a perfect breakfast or snack option for those avoiding gluten without compromising on taste. Easy to prepare with simple ingredients and baked to golden perfection, these muffins have just the right balance of sweetness and spice from a hint of cinnamon.

  • Total Time: 30 minutes
  • Yield: 15 muffins

Ingredients

Wet Ingredients

  • 1/2 cup butter (1 stick, softened to room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk

Dry Ingredients

  • 2 cups gluten free baking flour blend WITH binder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Fruit

  • 1 1/2 cups chopped strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line two 12-cup muffin tins with 15 muffin liners and set them aside for later.
  2. Mix Butter and Sugar: In the bowl of an electric stand mixer or a large glass bowl using a hand mixer, add the softened butter and granulated sugar. Beat on medium-high speed for about 1 minute until the mixture becomes pale yellow. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing on medium speed until just combined before adding the next egg. Then add the vanilla extract and continue mixing on medium speed until just incorporated. Scrape down the bowl sides again.
  4. Whisk Dry Ingredients: In a separate small bowl, whisk together the gluten free baking flour blend, baking powder, baking soda, cinnamon, and salt until well combined.
  5. Combine Dry and Wet Ingredients: Add half of the dry ingredient mixture to the wet ingredients and mix on medium speed just until combined. Pour in the buttermilk and mix on medium speed until the batter is just combined. Then add the remaining dry ingredients and mix again gently until combined.
  6. Fold in Strawberries: Carefully fold the chopped strawberries into the batter using a spatula to evenly distribute without overmixing.
  7. Fill Muffin Tins and Bake: Scoop about 1/4 cup of batter into each prepared muffin cup. Bake for 19 to 21 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Rotate the pans 180 degrees halfway through baking to ensure even cooking.
  8. Cool Muffins: Let the muffins cool in the tins for 5 minutes. Then transfer them onto a cooling rack to cool completely before serving.
  9. Share Feedback: Did you enjoy this recipe? Leave a comment with your star rating below to let others know!

Notes

  • Use a gluten free flour blend that contains a binder like xanthan gum for best texture and structure.
  • Make sure the butter is softened to room temperature for easy mixing and a light, fluffier muffin.
  • Fresh strawberries are preferred for the best flavor, but frozen can be used if thawed and well-drained.
  • Rotate muffin pans halfway through baking to promote even browning and cooking.
  • Do not overmix the batter to keep muffins tender and moist.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-strawberry-muffins-recipe/