Soft, fluffy, and bursting with juicy strawberries, these gluten-free strawberry muffins bring a taste of spring to your table! Perfect for breakfast, brunch, or an afternoon treat, they’re easy to make with simple ingredients and no special equipment required. Enjoy a tender, cake-like texture with every bite—gluten-free baking at its best
You know it's spring when the roadside strawberry stands pop up in Southern California. While strawberries are delicious on their own or in a smoothie (or ice cream, right?), these gluten free strawberry muffins are yet another way to enjoy this beautiful berry. So grab a bowl and let's make some muffins! See tips below for making this strawberry muffins recipe dairy-free or vegan.
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Why You'll Like This Recipe
- Easy to make.
- Takes advantage of fresh strawberry season.
- Great for breakfast or snacking.
- Gluten-free and you'd never know.
If you love fresh strawberries, try this fast and fresh homemade strawberry coulis. And for a refreshing strawberry treat, try this strawberry mint sorbet.
Strawberry Muffin Recipe Ingredients
- Flour: There are options. For gf use gluten-free flour blend with xanthan gum (check the label). See the flours I tested with in the recipe card.
- Baking powder: Check your expiration date before starting.
- Eggs: Eggs are binders in baking recipes.
- Sweetener: Use a natural sugar or here is the monk fruit blend I use.
- Milk: I use dairy milk.
- Fat: Unsalted butter, melted, coconut oil, MCT oil, or a healthy neutral oil (I do not recommend standard vegetable oil).
- Extract: Vanilla extract or almond extract both work. Here is the vanilla extract I use.
- Strawberries: Fresh strawberries work best for this recipe as frozen strawberries when thawed are still very wet and moist. Fresh strawberries give you the best results.
Please see the recipe card for measurements.
If you love strawberries, try this creamy strawberry fruit dip for an easy dessert.
Substitutions and Variations
- Try other berries besides strawberries.
- If you need a non-dairy plant milk, the most recommended for being close to dairy milk is soy milk (if soy is ok for you). If you use soy, be sure to buy organic and unsweetened.
- Almond milk works great, thanks to a reader for commenting!
Homemade almond milk is easy to make, just soak, drain, add fresh water and blend. For using in this strawberry muffin recipe, be sure to strain it.
Recipe Instructions
Step 1: Pre-heat you oven to 350°F and ready a muffin pan with either paper liners or by wiping with a paper towel with a little butter or neutral oil.
Chef's tip: The beauty of gluten-free flour is there is no gluten, so these muffins are very tender, almost like cake and no worries of over-mixing.
Step 2: Measure the dry ingredients in one bowl and whisk together. Mix the liquid ingredients in another bowl and whisk until smooth. Add the liquid to the dry and whisk or stir together.
Step 3: Slice the green top off the the strawberries and chop them into small pieces. Gently fold the chopped strawberries into the muffin batter.
Step 4: Portion the strawberry batter into the muffin wells and bake until golden on top and when touched, the muffin springs back. You can also stick a toothpick or cake tester in the center and see that it comes out clean. Remove from the muffin pan and cool on a wire rack.
Chef's tip: The trick to keeping berries from sinking to the bottom of the muffins is to toss the chopped pieces with a little extra flour before stirring into the batter.
How to Measure Flour
Sounds silly, right? But there is a right way to measure flour for baking. When measuring flour, spoon it from the bag or canister into the measuring cup, then level the top with a knife. Don't scoop the flour from the bag.
If you scoop from the bag you'll likely end up using more flour than is specified in the recipe. Spooning is a more accurate measure unless you are weighing it on a digital scale.
The Best Tools for Making Muffins
You can simply make muffins with two bowls, a whisk, flexible spatula, and a muffin pan. If you love to bake, a digital kitchen scale and something called a disher are handy, inexpensive additions to your kitchen.
A disher looks like an ice cream scoop with a spring handle. Buy them online or at a restaurant supply. They come in a variety of sizes for different needs. I use a #16 (2 ounces) for this recipe. If you don't have one, use a ¼ cup measuring cup as your scoop.
For more accurate measuring of flour and other dry ingredients, I use a digital kitchen scale. Weighing your flour is more accurate and faster. I provide both volume and weight measures in the recipe.
I tossed my old beat up muffin pans when we moved, so I treated myself to a new, heavy weight non-stick muffin pan. Choose a light colored pan for best baking results. You can bake them in a regular muffin pan but to insure that they don't stick you might use muffin papers.
More Recipes With Berries
Looking for more ways to use strawberries? Try my strawberry banana smoothie with frozen cauliflower, fresh strawberries with a honey vanilla dip (a super easy and healthy dessert), or this summer berry salad. For berries in smoothies, check ot this Ultimate Guide to Making Healthy Smoothies.
⭐️Did You Make This?
If you make these strawberry muffins, please comment and let me know. I enjoy hearing from you and appreciate your feedback. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Glute-free Strawberry Muffins
Equipment
- 1 12-well muffin pan (preferably non-stick)
- 12 muffin/cupcake liners optional
Ingredients
- 2 cups + 2 teaspoons gluten-free flour blend 10 ounces of flour
- 2 teaspoons baking powder check your expiration date first
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup unrefined sugar or monk fruit blend
- 1 cup milk or use a plant milk
- ⅓ cup unsalted butter, melted coconut oil or a neutral oil
- 1 teaspoon vanilla extract or almond
- 1 cup chopped fresh strawberries chopped small
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Instructions
- Pre-heat the oven to 350°F. Using a paper towel, spread a thin layer of soft butter or oil inside each muffin pan well. Alternatively use muffin (cupcake) liners.
- Combine 2 cups flour, baking powder and salt in a medium bowl and whisk to combine. In another bowl combine eggs, melted butter, sugar, milk and vanilla. Whisk until smooth. Combine dry and wet ingredients together and whisk or stir until well combined.
- Toss the chopped strawberries with the last 2 teaspoons of flour then fold into the batter with a flexible spatula. Portion batter into the muffin wells with a large spoon, ⅓ cup measuring cup or scooper, or larger size disher (see note below).
- Place filled muffin pan into the oven and bake for approximately 30 minutes. Muffins should be golden and firm to the touch. When done, remove pan from the oven and allow to cool for a few minutes, then remove muffins to cool completely on a wire rack.
Notes
Nutrition
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Christy says
These muffins are so delicious! They are very easy to make. I used Almond Milk instead of regular milk. Brought some to work and everyone loved them. Taking the rest to bunco tonight.
Thank you Chef Sally!
Sally Cameron says
Yay! Love to hear that Christy and I'll make a note on the almond milk, as "reader tested"!.
Kforrest says
Wow, these are so good and light. Love using the fresh strawberries, and so glad they are gluten-free. Been trying to eat that way. Easy to make too. Need to bake more!