Description

Indulge in the delightful flavors of Gluten-Free Strawberry Muffins that are incredibly light and fluffy! This easy-to-follow recipe is perfect for breakfast, snacks, or brunch gatherings. Bursting with juicy strawberries and topped with a hint of sweetness, these muffins promise to satisfy your cravings without compromising on taste or texture. Plus, they can be easily adapted to fit dairy-free diets or various fruit choices, making them a delightful treat for everyone. Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, these muffins are sure to impress!

Ingredients

Scale

8 tablespoons unsalted butter (melted and cooled; see notes for dairy-free)
¾ cup granulated sugar
½ cup sour cream or dairy-free yogurt
3 large eggs (room temperature)
1 teaspoon vanilla extract
2 ¼ cups gluten-free all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chopped strawberries (fresh or frozen)
Optional: turbinado sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and line a muffin tin with liners.
In a large bowl, whisk together melted butter, sugar, yogurt (or sour cream), eggs, and vanilla until well combined.
In another bowl, combine gluten-free flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until no dry flour remains.
Gently fold in the chopped strawberries.
Use a trigger scoop to fill muffin cups evenly and sprinkle with turbinado sugar if desired.
Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (60g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg