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    Home » Baking

    Gluten-Free Strawberry Muffins with Chocolate (dairy-free)

    April 27, 2022 by Jamie · 6 Comments

    Jump to Recipe·Print Recipe
    Six gluten free strawberry muffins with chocolate chips served with a side of dairy-free butter and a side of strawberries.
    A bite taken out of a gluten-free strawberry muffin to show the moist and chewy texture.
    Two photos of gluten free strawberry muffins: one with a bite removed to show the moist and chewy texture and an overhead shot fresh out of the oven!

    If you've never had a Gluten-Free Strawberry Muffin with chocolate chips, you have in fact been missing out. And fortunately, I can fix that for you right now. I use my perfect Gluten-Free Muffin base with fresh chopped strawberries and just enough chocolate to remind you of chocolate-covered strawberries. These strawberry muffins pack all the best of spring and summer in a single bite! Plus they use only one bowl and are ready in a jiffy.

    Six small batch gluten free strawberry muffins with chocolate chips sitting on a cloth napkin with butter and chocolate chips on the side.
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    While I usually make these gluten-free strawberry muffins in spring and early summer when strawberries are fresh and ripe, they can also be made with frozen strawberries.

    If using frozen strawberries, allow them to thaw and gently pat them with paper towels to absorb extra water -- excess water can make the muffin texture gooey rather than fluffy. They make a perfect addition to Valentine's Day, late summer parties, baby showers, and weekly meal prep!

    This was inspired by Sally's Baking Addiction's Chocolate Covered Strawberry Muffins. For an extra decadent treat, make a fresh batch of our popular Essential Dairy-Free Whipped Cream for the top!

    Side view of the inside of a gluten free strawberry muffin to show the soft and chewy muffin texture!

    Why you'll love these Gluten-Free Strawberry Muffins

    • perfectly paired with chocolate! I don't usually like strawberries in baked goods, but these are phenomenal with chocolate and the perfect gluten-free muffin base
    • one-bowl
    • tastes like a chocolate-covered strawberry
    • so fluffy
    • loved by kids and adults
    • moist but not dense or weirdly spongy, like so many gluten-free baked goods I see out there!

    And better yet, nobody could tell these gluten and dairy-free strawberry muffins were missing gluten or dairy!

    Jump to:
    • Ingredients
    • Instructions
    • Watch this Recipe
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Expert Tips for Gluten-Free Strawberry Muffins
    • Frequently Asked Questions
    • Gluten-Free Strawberry Muffins with Chocolate Chips
    • More Summer Recipes we love

    Ingredients

    The 10 simple ingredients you need to make Gluten-Free Strawberry Muffins with chocolate chips:

    The 10 ingredients you need to make Gluten-Free Strawberry Muffins with Chocolate: milk, sugar, butter, egg, apple cider vinegar, strawberries, gluten-free flour, chocolate chips, baking soda and powder, and salt.
    The 10 ingredients you need to make Gluten-Free Strawberry Muffins with Chocolate.

    Dairy-Free Buttermilk

    • almond milk
    • apple cider vinegar

    To get a fluffy texture on gluten-free muffins, we need acid to interact with the baking soda and baking powder to create bubbles. Buttermilk is already acidic, with a pH of about 4.5.

    To make a dairy-free or vegan buttermilk, we add a small amount of apple cider vinegar to plant-based milk for the same effect. I use this trick in all my dairy-free muffin recipes!

    You can use regular buttermilk in place of this dairy-free buttermilk, and leave out the apple cider vinegar in that case.

    Dry Ingredients

    • gluten-free 1-to-1 style flour (I used Bob's Red Mill)
    • baking powder
    • baking soda
    • granulated sugar (I used coconut sugar but regular white sugar works too)
    • salt

    Wet Ingredients

    • vegan butter or regular butter
    • egg

    Mix-Ins

    • strawberries
    • mini chocolate chips

    See the recipe card below for quantities.

    Instructions

    Step 1: Preheat the oven to 425 degrees F (218 degrees C) and grease or line 6 cups of a standard muffin pan.

    A hand greasing 6 cups of a metal muffin pan with dairy free butter.

    Step 2: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.

    Pouring the apple cider vinegar into a liquid measuring cup with dairy-free milk.

    Step 3: Mix all dry ingredients together in a medium mixing bowl.

    A well-mixed dry mixture of gluten free flour, coconut sugar, baking soda, baking powder, and salt.

    Step 4: Add wet ingredients and vegan buttermilk to the bowl of dry ingredients. Stir until just combined but do not overmix -- there will still be some small flour lumps in the batter and that's okay.

    A muffin batter of medium thickness with egg, dairy free butter, and vegan buttermilk added to the gluten free dry mixture.

    Step 5: Add chopped strawberries and chocolate chips. Again, mix until just combined.

    A light brown gluten free batter with pieces of strawberry and chocolate chips mixed in.

    Step 6: Portion the batter between the muffin cups. I like to use an ice cream scoop for this. 

    Six muffin cups filled to the top with gluten free strawberry muffin batter.

    Step 7: Sprinkle extra chocolate chips and strawberries across the top (optional). Just because it's pretty.

    A hand adding chocolate chips and pieces of strawberry to the tops of the muffin batter just before baking for decoration.

    Step 8: Bake at 425 degrees F (218 degrees C) for 7 minutes. Then lower the temperature to 400 degrees F.

    Step 9: Bake at 400 degrees F (205 degrees C) for 8 minutes. At this point, the muffins should be perfectly cooked! But you can insert a toothpick in the center of a muffin to make sure it comes out clean to double-check, if you like.

    Six gluten free strawberry muffins cooling in a muffin pan.

    Step 10: Cool for 5 minutes in the muffin pan. Then gently remove the muffins and set on a wire cooling rack for an additional 10 minutes before eating.

    Overhead view of six freshly baked strawberry muffins.

    Hint: For a more structured muffin, use ¾ cup of chopped strawberries in the batter before baking. I choose this method when I'm taking the muffins with me somewhere since they hold together better. But if you're eating them at home, add a full cup of chopped strawberries for a flavor-packed treat!

    Watch this Recipe

    Substitutions

    • Dairy Milk or Buttermilk - instead of the vegan buttermilk, you can substitute regular dairy milk or buttermilk in an equal amount. Omit the vinegar in this case.
    • Butter - you can use real butter instead of dairy-free butter and they turn out perfectly
    • Coconut Oil - while I prefer the flavor of the dairy-free butter in these muffins, coconut oil works nicely too

    Variations

    • Check out our super delicious Gluten-Free Blueberry Muffins with crisp cinnamon sugar
    • Peaches, cherries, or other fruits - chopped peaches or other fruits that pair nicely with chocolate can be used in place of strawberries
    Close up of the tops of several gluten free strawberry muffins to show the chocolate chips and strawberry pieces on top.

    Equipment

    The equipment and key ingredients you need to make this gluten-free muffin recipe:

    • A twelve cup standard nonstick muffin pan by Wilton.
      Muffin Pan
    • Three mint green mixing bowls of different sizes.
      Mixing Bowl
    • One wooden mixing spoon.
      Wooden Spoon
    • A set of four silver measuring cups.
      Measuring Cups
    • A classic silver ice cream scoop with trigger.
      Ice Cream Scoop
    • A pack of four 22 ounces Bobs Red Mill gluten free 1 to 1 baking flour.
      Bobs Red Mill 1-1 GF Flour
    • A case of six ten ounce bags of enjoy life chocolate chips.
      Enjoy Life Chocolate Chips
    • muffin pan
    • medium mixing bowl
    • spatula or wooden spoon
    • measuring cups and spoons
    • ice cream scoop (optional)

    Storage

    Store on the counter for up to 2 days or in the refrigerator for up to 4 days in an airtight container lined with paper towels (to absorb moisture and prevent sogginess). Check periodically to see if the paper towels become wet. If so, replace with dry ones.

    Freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight.

    Expert Tips for Gluten-Free Strawberry Muffins

    Apple cider vinegar is key to the beautiful rise and round muffin tops!

    If using plant-based milk, definitely don't skip it. You won't taste the vinegar in the final muffin.

    Now if you're in a hurry or don't have vinegar on hand, the taste is still perfect with any regular milk or plant-based milk by itself. The muffin will simply be a bit denser.

    Start at a higher baking temperature for fluffy muffins.

    The instructions list two cooking temperatures: starting at 425 F and ending at 400 F. The first 5-7 minutes of baking at a high temperature is crucial for fluffiness. With this in mind, also make sure to wait until the oven is fully preheated before putting them in.

    After the first 7 minutes, lower the temperature to prevent the muffins from drying out.

    100% Gluten-Free Ingredients

    Check your other ingredients for gluten to make sure these gluten-free strawberry muffins are truly safe!

    Here are some safe gluten-free baking brands that I use:

    • Baking Powder: Clabber Girl or Rumford brands
    • Baking Soda: Arm & Hammer
    • Chocolate Chips: Enjoy Life
    • Dairy-Free Butter: Earth Balance Vegan Buttery Sticks
    • Gluten-Free Flour: Bob's Red Mill 1-to-1 or Pamela's All Purpose

    If you're looking for other safe pantry items, my Trust Your Gluten-Free Food Ebook is chock full of brand recommendations and detailed lists of ingredients to avoid (in food and hair and beauty products). Check it out if you are looking to make the transition to gluten-free easier and safer!

    Frequently Asked Questions

    What is the best flour blend for gluten-free strawberry muffins?

    I tested this recipe with Bob's Red Mill 1-to-1 Gluten-Free Flour and Pamela's Artisan Gluten-Free Flour Blend. Both flours worked well! Others may too, but I have not tried them yet.
    The muffin was a bit denser with Pamela's than with Bob's Red Mill, but still delicious. My favorite was Bob's Red Mill 1-to-1 gluten-free flour.
    I do not recommend using almond flour or coconut flour as a substitute for this recipe.

    Can I make this recipe with regular dairy ingredients?

    Absolutely! These Dairy-Free Strawberry Muffins can be made with regular butter and milk or buttermilk. I added a few notes to the ingredients section of the blog post and the notes section of the recipe card to guide you.

    Can I leave out the chocolate chips?

    You can absolutely leave out the chocolate in this recipe for a classic Gluten-Free Strawberry Muffin!

    Other Gluten-Free Muffin Recipes we love:

    • Gluten-Free Blueberry Muffins with crisp cinnamon sugar
    • Vegan Blueberry Lemon Muffins
    • Best Bakery-Style Gluten Free Chocolate Muffins
    • Healthy Gluten-Free Pumpkin Muffins with almond flour
    • Gluten Free Mango Muffins

    And for another tasty strawberry dessert, check out our Gluten Free Rhubarb Cake with strawberries and streusel!

    Print
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    Six gluten free strawberry muffins with chocolate chips and butter on the side.

    Gluten-Free Strawberry Muffins with Chocolate Chips


    ★★★★★

    5 from 3 reviews

    • Author: Jamie
    • Total Time: 25 minutes
    • Yield: 6 muffins 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    These chocolate chip Gluten-Free Strawberry Muffins are the ultimate summer recipe! Flavorful, one-bowl, and dairy-free.


    Ingredients

    Scale

    Dairy-Free Buttermilk*

    • ½ cup + 1 tablespoon (133 ml) almond milk
    • ½ tablespoon (7 ml) apple cider vinegar

    Dry Ingredients

    • 1 cup plus 1 tablespoon (155 grams) gluten-free 1-to-1 style flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ cup + 1 tablespoon (50 grams) granulated sugar
    • ¼ teaspoon salt

    Wet Ingredients

    • 3 tablespoons (40 grams) vegan butter, melted but not hot
    • 1 egg

    Mix-Ins

    • 1 cup (135 grams) chopped strawberries
    • ¼ cup (50 grams) mini chocolate chips, plus a little extra to sprinkle on top

    Instructions

    1. Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
    2. Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
    3. Mix all dry ingredients together in a medium mixing bowl.
    4. Add wet ingredients and vegan buttermilk to the bowl of dry ingredients. Stir until just combined but do not overmix -- there will still be some small flour lumps in the batter and that's okay.
    5. Add chopped strawberries and chocolate chips. Again, mix until just combined.
    6. Portion the batter between the muffin cups. I like to use an ice cream scoop for this. 
    7. Sprinkle extra chocolate chips and strawberry pieces across the top (optional). Just because it's pretty.
    8. Bake at 425 degrees F (218 degrees F) for 7 minutes. Then lower the temperature to 400 degrees F.
    9. Bake at 400 degrees F (205 degrees F) for 8 minutes. At this point, the muffins should be perfectly cooked! But you can insert a toothpick in the center of a muffin to make sure it comes out dry to double-check if you like.
    10. Cool for 5 minutes in the muffin pan. Then gently remove the muffins and set on a wire cooling rack for an additional 10 minutes before eating.

    Notes

    * If using regular buttermilk, do not add the apple cider vinegar. Simply use the buttermilk as-is because it is already acidic.

    Strawberries: chop strawberries into ¼ - ½ inch pieces. For a more structured muffin, use ¾ cup of chopped strawberries in the batter before baking. I choose this method when I'm taking the muffins with me somewhere since they hold together better. But if you're eating them at home, add a full cup of chopped strawberries for a flavor-packed treat!

    Storage: Store on the counter for up to 2 days or in the refrigerator for up to 4 days in an airtight container lined with paper towels (to absorb moisture and prevent sogginess). Check periodically to see if the paper towels become wet. If so, replace with dry ones. Freeze for up to 3 months in an airtight container. Thaw in the refrigerator overnight.

    Variations: Peaches, cherries, or other fruits - chopped peaches or other fruits that pair nicely with chocolate can be used in place of strawberries

    • Prep Time: 10
    • Cook Time: 15
    • Category: Baking, Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: gluten-free muffins, summer breakfast recipe, summer brunch ideas

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

    More Summer Recipes we love

    • Gluten Free Rhubarb Cake with strawberries and streusel (a must-try gluten-free coffee cake)
    • Mango Coconut Chia Pudding (truly the best chia pudding flavor)
    • Gluten Free Mango Muffins (high protein with almond flour and paleo-friendly)
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    Comments

    1. Becca G.

      May 03, 2022 at 4:47 pm

      The chocolate and strawberry together is divine! I really liked the ratio of the two. Also I bet this batter makes a fluffy muffin all on its own.

      ★★★★★

      Reply
      • Jamie

        May 03, 2022 at 5:03 pm

        Thank you for the kind words Becca! I have a basic gluten-free muffin recipe that's very similar to these in the pipeline too -- I bet you'll love it!

        Reply
    2. Mavis

      May 03, 2022 at 4:49 pm

      So much strawberry and chocolate y goodness in one bite! I love the texture too. I’ll be making these again soon!

      ★★★★★

      Reply
      • Jamie

        May 03, 2022 at 5:03 pm

        Thank you so much for the review! I'm so glad you loved them!

        Reply
    3. Brooke

      May 03, 2022 at 4:50 pm

      I made these for an early Mother’s Day brunch and they were a hit. My mom liked them so much she asked me to pack two away before the rest of the guests could get them. No one knew they were gluten or dairy free!

      ★★★★★

      Reply
      • Jamie

        May 03, 2022 at 5:02 pm

        Thank you for the kind words Brooke! I'm so glad your Mom and family loved them!

        Reply

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