Gluten Free Strawberry Muffins
by: claire cary
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.
Equipment
Ingredients
Wet
- ½ cup unsalted butter melted then cooled slightly
- ¾ cup white sugar
- 2 eggs
- ¾ cup milk
- ⅔ cup greek yogurt
- 1 teaspoon vanilla bean paste
Dry
- 2 ½ cups gluten free all purpose baking flour
- 1 tablespoon cornstarch
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup strawberries diced
- 1 tablespoon gluten free all purpose baking flour to toss with the berries
Streusel
- 1 tablespoon butter melted
- 2 tablespoons brown sugar
- 3 tablespoons gluten free all purpose baking flour
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a 12 cavity muffin tin with liners and set aside. I used these tulip liners to get the muffins big and tall.
- In a mixing bowl, whisk together all wet ingredients until smooth.1/2 cup unsalted butter, 3/4 cup white sugar, 2 eggs, 3/4 cup milk, 2/3 cup greek yogurt, 1 teaspoon vanilla bean paste
- Add in the flour, baking powder, baking soda and salt.2 1/2 cups gluten free all purpose baking flour, 1 tablespoon cornstarch, 3 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Whisk to combine.
- Toss the diced strawberries with the 1 tablespoon of flour.1 cup strawberries , 1 tablespoon gluten free all purpose baking 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.1 tablespoon butter, 2 tablespoons brown sugar, 3 tablespoons gluten free all purpose baking flour
- 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.
- Let cool in the muffin tin for about 10-15 minutes, then remove and let cool on a wire rack. Enjoy!
Notes
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.
For a fun variation, add in 1/2 cup of semi sweet or white chocolate chips.
Serving: 1muffin / Calories: 256kcal / Carbohydrates: 37g / Protein: 6g / Fat: 11g / Fiber: 3g / Sugar: 17g
