Gluten-Free Strawberry Muffins
Delight in the comforting sweetness of Gluten-Free Strawberry Muffins, a perfect treat for breakfast, brunch, or a midday snack. Made with gluten-free all-purpose flour and fresh, juicy strawberries, these muffins cater to a variety of dietary needs without compromising on flavor. A dairy-free almond milk base keeps them light and moist, while a hint of vanilla extract enhances their aroma. For extra indulgence, top them with a gluten-free oat crumble for added texture and sweetness. Ready in just 35 minutes, these muffins are easy to whip up and ideal for sharing. Enjoy them warm or at room temperature, and savor every bite of this fruity, gluten-free delight!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 large Eggs
- 0.75 cups Unsweetened almond milk or other dairy-free milk
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries, diced
- 0.25 cups Gluten-free oat flour (for optional crumble topping)
- 2 tablespoons Brown sugar (for optional crumble topping)
- 1 tablespoon Cold butter or dairy-free butter (for optional crumble topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with oil spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate medium mixing bowl, whisk together the eggs, almond milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are fine.
Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 of the way full.
For the optional crumble topping, mix the gluten-free oat flour and brown sugar in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 424.5 g | 154% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 183.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 483 mg | 37% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
