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Freshly baked gluten-free strawberry muffins with strawberries on a plate

Gluten Free Strawberry Muffins

Delight in these easy and delicious gluten-free strawberry muffins that are perfect for breakfast or a snack. They're simple to make and loved by all!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup milk (at room temperature)
  • 8 tablespoons unsalted butter (melted and cooled briefly)
  • 2 large eggs (at room temperature, beaten)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
Dry Ingredients
  • 2 1/8 cups all-purpose gluten-free flour blend
  • 1 teaspoon xanthan gum
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
Fruit and Topping
  • 1 1/4 cups hulled and chopped fresh strawberries
  • 2 medium strawberries (for topping, optional)
  • to taste coarse sugar (for sprinkling, optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a standard 12-cup muffin tin with grease-proof muffin liners and spray the liners with cooking oil spray.
  3. In a 4-cup measuring cup or medium bowl, whisk together the milk, melted butter, beaten eggs, granulated sugar, and brown sugar.
  4. In a large mixing bowl, combine the gluten-free flour blend, xanthan gum, baking powder, and salt.
  5. Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined.
  6. Gently fold in the chopped strawberries.
Baking
  1. Fill the muffin tin wells completely with batter (you should have 12 muffins).
  2. Optionally, top with extra strawberry slices and sprinkle with coarse sugar.
  3. Bake for about 25 minutes, until tops are lightly golden brown and a tester comes out clean.
  4. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a bakery-style finish, add a sprinkle of coarse sugar on top before baking. These muffins can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.