Gluten-Free Strawberry Muffins
Published
When strawberry season hits, I have to bake a batch of these gluten-free strawberry muffins. They’re fluffy, moist, and bursting with fresh berries in every bite. I love having muffins on the counter to grab and go when I have a busy day. Plus, the recipe is so easy to make and only takes me 30 minutes. I promise there’s nothing better than a fresh berry muffin to start your day.
I’m a big fan of baking in season, which means I like to use whatever produce is in season and enjoy the freshness, like gluten-free blueberry muffins when it’s blueberry season. Strawberries are ahead of the pack when it comes to my favorites, so throwing them into muffins is a no-brainer. One thing I always do with gluten-free muffin batter is let it rest for about 15 minutes before baking. It gives the flour time to absorb the moisture, which helps the muffins rise better and come out with a softer, more tender crumb. Trust me—it’s a small step that makes a big difference!
What I Learned While Testing
- Use room temperature ingredients. Eggs, milk, and butter mix more evenly when they aren’t cold. This creates a smoother batter and helps the muffins rise properly with a lighter, more tender texture.
- Use a high-quality gluten-free all-purpose flour blend. I recommend a blend like Cup4Cup or King Arthur Gluten-Free Measure-for-Measure Flour. Single flours like almond flour or coconut flour do not provide the same structure and will result in dense or crumbly muffins.
- Measure flour correctly to prevent dry muffins. Too much flour is the most common cause of dry gluten-free muffins. For best results, use a food scale. If using measuring cups, spoon the flour into the cup and level it off. Never scoop directly from the bag, which packs in too much flour.
- Do not overmix the batter. Mix just until the ingredients are combined and no dry flour remains. Overmixing can make the muffins dense and prevent them from rising properly.
- Let the batter rest before baking. After filling the muffin cups, let the batter rest for 15 minutes. This allows the gluten-free flour to fully hydrate, which improves texture, creates a softer crumb, and helps the muffins rise taller.
- Use fresh strawberries and prepare them properly. Fresh strawberries work best because frozen berries release too much moisture and can make the muffins soggy. Chop them into small, evenly sized pieces and pat them dry thoroughly to remove excess moisture.
- Toss the strawberries lightly in flour before folding them in. This helps suspend the berries evenly throughout the batter so they don’t sink to the bottom during baking.
- Fill the muffin cups properly for taller muffin tops. Fill each muffin cup about ¾ full. Underfilling results in flat muffins, while overfilling can cause overflow and uneven baking.
- Make sure your leavening agents are fresh. Baking powder and baking soda lose effectiveness over time. If your muffins don’t rise well, your leavening agents may be expired. Replace them every 6 months for best results.
- Bake just until done to keep muffins moist. Overbaking dries out gluten-free muffins quickly. The tops should be lightly golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Allow the muffins to cool completely before removing them. Gluten-free muffins need time to set after baking. Let them cool in the pan for about 5 minutes, then transfer to a cooling rack. This prevents crumbling and helps the texture finish developing.
Gluten-Free Strawberry Muffins
Equipment
- 1 muffin tin
Ingredients
- 1 cup all purpose gluten free flour, (I used Cup4Cup)*
- 1 tsp baking powder
- ½ tsp xanthan gum, only if your flour blend doesn’t already include it
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup granulated sugar
- ⅓ cup full-fat sour cream, room temperature, for dairy-free, use dairy-free yogurt
- ¼ cup unsalted butter, melted but not hot, for fairy-free, use coconut oil or vegan butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup fresh strawberries, cut into very small pieces**
Instructions
- In a small bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if needed), baking soda, and salt. Set aside for now.
- In a large bowl, whisk together sugar, sour cream, melted butter, eggs, and vanilla extract. Whisk well until fully combined.
- Pour the dry ingredients into the wet ingredients and stir just until mixed (until no lumps of dry ingredients remain).
- Gently stir the chopped strawberries into the muffin batter.
- Line a 12-cup muffin tin with paper liners. Scoop the batter evenly into each paper liner (each about ¾ full). Don’t overfill the muffin liners, ¾ full is perfect.
- Let the muffin batter rest for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the wet ingredients, resulting in more moist muffins.
- Preheat the oven to 350°F (180°C).
- Bake the muffins for 22 to 24 minutes or until lightly browned and a toothpick inserted into the middle of the muffin comes out clean (no wet batter remaining on the toothpick).
- Let the muffins cool before removing them from the tray. Add a very thin strawberry slice on top for presentation (optional, but cute!).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Strawberry Muffins Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a small bowl, whisk together 1 cup (140g) gluten-free all-purpose flour, 1 tsp (4g) baking powder, ½ tsp xanthan gum (only if your flour blend doesn’t include it), ½ tsp baking soda, and ¼ tsp salt. Set aside.
Combine the wet ingredients: In a large bowl, whisk together ⅔ cup (235g) granulated sugar, ⅓ cup (80g) full-fat sour cream, ¼ cup (60g) melted unsalted butter (make sure it’s not hot), 2 large room-temperature eggs, and 1 tsp (5ml) vanilla extract until smooth and fully combined.
Mix wet and dry: Add the dry ingredients to the wet ingredients and stir just until the mixture is smooth and no pockets of dry flour remain. Do not overmix.
Fold in the strawberries: Gently stir in ¾ cup (115g) fresh strawberries, chopped into very small pieces. Be careful not to crush the berries too much.
Fill the muffin tin: Line a 12-cup muffin tin with paper liners. Evenly divide the batter between the cups, filling each about ¾ of the way full.
Rest the batter: Let the filled muffin tin rest at room temperature for 15 minutes. This helps the gluten-free flour hydrate, resulting in softer, more moist muffins.
Bake the muffins: While the batter rests, preheat your oven to 350°F (180°C). Once ready, bake the muffins for 22-24 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the tin for 5–10 minutes, then transfer them to a wire rack to cool completely. Add a very thin strawberry slice on top for presentation (optional, but cute!).
Serving Suggestions
I make these muffins to enjoy as a spring or summer breakfast with a hot cup of coffee or tea. They’re also great in lunchboxes alongside a gluten-free uncrustable or as a sweet afternoon snack with a gluten-free granola bar. You could serve them with a dollop of whipped cream or a smear of strawberry jam for an extra treat!
Storage Instructions
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. If you’d like them to last a little longer, keep them in the fridge for up to 5 days.
To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw the muffins at room temperature or reheat in the microwave or toaster oven for 10–15 seconds to bring back that soft, fresh-baked texture.
More Gluten-Free Muffin Recipes You’ll Love
- Almond Flour Blueberry Muffins: I make these muffins as a protein-packed, naturally gluten-free breakfast that’s perfect for busy mornings.
- Banana Oatmeal Muffins: These muffins are my go-to way to use ripe bananas.
- Gluten-Free Zucchini Muffins: I’m always looking for sweet muffins that come together easily, and these gluten-free muffins are perfect when I’m craving a homemade treat.
