Gluten Free Strawberry Muffins

These gluten free strawberry muffins are fresh, easy to make and finished with a buttery streusel topping. They’re fluffy, tall and have a bakery style finish.

Strawberry snacks and desserts are among my favorite this time of year! My strawberry cake is always a hit, and my strawberry protein shake is so refreshing on a hot day, but these gluten free strawberry muffins are such a fun and flavorful snack to have on hand throughout the week.

They’re moist and have a bakery style look and texture, and aside from the optional streusel are made in one bowl.

With a fresh springy flavor, this recipe is perfect for an on the go breakfast, after school snack or light dessert. Try my gluten free blueberry muffins or gluten free bagel bites next!

Before we get started…

• I used these tulip liners to get the muffins big and tall. Regular liners will also work, but the muffins won’t look as tall as pictured.
• Frozen strawberries will not work here. You need fresh ones otherwise the muffins will just be too wet. We also need to be able to dice them nice and small!
• I used Bob’s Red Mill 1:1 Baking Flour here, but another gluten free blend should work just fine. I do not recommend almond flour, coconut flour, oat flour etc.

How to make gluten free strawberry muffins

Preheat the oven to 425 degrees Fahrenheit. Line a 12 cavity muffin tin with liners and set aside.

In a mixing bowl, whisk together all wet ingredients until smooth. Add in the flour, baking powder, baking soda and salt. Whisk to combine.

Toss the diced strawberries with the 1 tablespoon of flour. Add the strawberries to the batter and mix to combine.

Let set while we prep the streusel. Combine the melted butter, sugar and flour. Mix to combine. Scoop the batter into the prepared muffin tin. Add the streusel evenly on top.

Bake at 425 for 5 minutes, then decrease the temperature to 350 and bake an additional 16- 20 minutes or until a toothpick comes out clean. Try my gluten free pretzel bites or mini banana muffins next!

How to store

Once prepared, these gluten free strawberry muffins will store for 3-5 days. Because of the fresher ingredients and the strawberries, they actually do best not in an air tight container.

The need a little air to breathe, so I suggest keeping them on a plate covered in foil so they have some air but don’t dry out too quickly.

You can also freeze these muffins! Just let them cool completely, then transfer to a freezer safe bag. Freeze for up to 2 months, then reheat in the oven until warm through the center.

Tips for tall muffins

One trick that I like to use with muffins is to bake at a higher temperature for about 5 minutes, then lower to 350 for the remaining time.

For this recipe, I would suggest baking at 400 Fahrenheit for 5 minutes, then lower the temperature to 350 and bake an additional 15 or so minutes. This allows the muffins to rise quickly as soon as they hit the oven. As always, avoid opening the oven while baking! This will lower the temperature and can cause a recipe to sink or deflate.

Additionally, filling in only every other muffin slot helps the air circulate better and encourages taller muffins. If you have two muffin tins you can split among both or do two batches.

Can I make these dairy free or vegan?

You can make these muffins dairy free by using a dairy free greek yogurt (I like Kite Hill), dairy free milk and dairy free butter like Earth Balance.

The eggs are really key here for the best texture and rise, so I don’t recommend any swaps. You can try my vegan blueberry muffins but use strawberries instead.

Try these spring recipes next!

• Lemon Brownies
• Gluten Free Strawberry Shortcake
• Gluten Free Carrot Cake
• Almond Flour Blueberry Muffins
• Gluten Free Strawberry Shortcake

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