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Gluten-free Strawberry Muffins

These delightful gluten-free strawberry muffins are sweet, fluffy, and easy to make, perfect for brunch or a quick snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups gluten-free all-purpose flour Ensure it's a good quality blend that includes xanthan gum.
  • 1 cup diced strawberries Use fresh for the best flavor.
  • 0.5 cup sugar Can be reduced or substituted with honey or maple syrup.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cup dairy-free milk or regular milk Choose based on dietary preferences.
  • 0.25 cup vegetable oil or melted coconut oil
  • 1 large egg Or use a flax egg for a dairy-free option.
Strawberry Glaze
  • 0.5 cup powdered sugar
  • 1-2 tablespoons strawberry puree

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced strawberries.
  5. Divide the batter evenly among the muffin liners.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
Glazing
  1. To make the glaze, mix powdered sugar with strawberry puree until smooth. Drizzle over cooled muffins.

Notes

Store leftovers in an airtight container for 2-3 days at room temperature or freeze for up to 3 months. Reheat gently in the microwave or oven.