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Gluten-free strawberry muffins with golden tops, one muffin cut in half to show the moist, fluffy crumb and chunks of fresh strawberries inside.
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Gluten-Free Strawberry Muffins

These gluten-free strawberry muffins are soft, fluffy, and packed with juicy berries in every bite, making them perfect to grab and go on busy mornings.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Baking, Breakfast, Brunch
Cuisine: American
Keyword: gluten-free strawberry muffins
Servings: 12 muffins
Author: Cheryl Johnson

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**
US Customary - Metric

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

*Make sure you're using an all-purpose gluten-free flour blend like Cup4Cup. Almond flour, coconut flour, or single flours won't work the same and will change the texture.
**Use fresh strawberries only for this recipe. Frozen berries release too much moisture and will make the muffins soggy. If you've just washed your berries, blot them with a paper towel before chopping to remove excess water.
 

Nutrition

Serving: 1muffin | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg