Gluten-Free Strawberry Muffins

These Gluten-Free Strawberry Muffins are like a chocolate covered strawberry in muffin form! We love that they are made in only one bowl, have a super fluffy texture, and are well loved by kids and adults. This recipe is gluten-free and dairy-free as written, with tested options to add dairy back in or to make them egg-free and vegan!

Don't hesitate to make these as soon as strawberries are in season! They pack all the best of spring and early summer into a single bite.

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. Check the notes in the recipe card or the 'ingredients' section to learn more about the swap.

If you love gluten-free muffins, check out our other amazing varieties: Gluten-Free Double Chocolate Muffins, Gluten-Free Blueberry Muffins, and Gluten-Free Chocolate Chip Muffins. These muffins are all variations on a base gluten-free muffin recipe, making it super easy to make more than one variety in a single muffin pan (we do this all the time)!

For an extra decadent treat, make a fresh batch of muffins with our popular Dairy-Free Whipped Cream recipe that takes only 5 minutes! And for another strawberry brunch treat, check out our Gluten-Free Strawberry Rhubarb Coffee Cake.

Do you or someone you care about have celiac disease? Check out our helpful celiac disease gluten free diet post!

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• Ingredients Notes
• Substitutions
• Step-by-Step Instructions
• Expert Tips
• Recipe FAQs
• Other related gluten-free muffin recipes to consider...
• Gluten-Free Strawberry Muffins

Ingredients Notes

The 10 simple ingredients you need to make these Gluten-Free Strawberry Muffins:

• strawberries - These muffins are especially lovely using fresh strawberries, but frozen strawberries will work great too. If using frozen strawberries, allow them to thaw and gently pat them with paper towels to absorb extra water before mixing in -- excess water can make the muffin texture gooey rather than fluffy.
• gluten-free flour - Pick a 1-to-1 rice flour blend like Bob's Red Mill's 1-to-1 Gluten-Free Flour.
• vinegar - Apple cider vinegar is most traditionally used in baking, and I've used white wine vinegar in a pinch and they turned out great. You will not taste the vinegar in the final recipe. The reason we include it is because the acid in the vinegar interacts with the baking soda to create bubbles that gives these muffins excellent rise and a fluffy texture!

See the recipe card below for the full ingredients list and quantities.

Substitutions

• Dairy Milk or Buttermilk - I use almond milk when making these muffins. Regular dairy milk can be substituted 1-to-1 for the almond milk. Skim, 1%, 2%, and whole milk all work well. Still include the vinegar in this case. If you use regular buttermilk, however, omit the vinegar since buttermilk is already acidic.
• Butter - You can use real butter or dairy-free butter in this recipe and your gluten-free strawberry muffins will turn out perfectly.
• Coconut Oil - While I personally prefer the flavor of the dairy-free butter in these muffins, coconut oil works nicely too. If using coconut oil, you can substitute 1-for-1, but the texture will be slightly more dense. If you would like to preserve the original texture, use 2 ½ tablespoons of coconut oil and ½ tablespoon of additional milk or water. We make this adjustment because butter is 80% fat and 20% water, whereas coconut oil is 100% fat.
• Egg-Free and Vegan - These muffins taste excellent with the egg replacement of 1 tablespoon of corn or potato starch with 3 tablespoons of water. Add the starch in with the dry ingredients and whisk together. Then add the water with the wet ingredients.
• Peaches, cherries, or other fruits - Chopped peaches or other fruits that pair nicely with chocolate can be used in place of strawberries.

Step-by-Step Instructions

These gluten-free strawberry muffins take only 30 minutes from start to finish, and can be made in a small batch of 6 muffins or scaled up for more!

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

Step 2. Milk and Vinegar: Combine the milk and vinegar and stir. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.

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

Step 4. Wet Ingredients: Add wet ingredients and milk mixture 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.

Step 5. Mix-ins: Add chopped strawberries and chocolate chips. Mix until just combined.

Step 6. Assemble for baking: Portion the batter between the muffin cups. I like to use an ice cream scoop for this. Sprinkle extra chocolate chips and strawberries across the top so they bake extra pretty, if you like! 

Step 7. Bake: Bake at 425 degrees F (218 degrees C) for 7 minutes. Then lower the temperature to 400 degrees F (205 degrees C) and bake for 8 minutes more. 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.

Step 8. Cool: Cool for 5 minutes in the muffin pan. Then gently remove the gluten-free strawberry muffins and set on a wire cooling rack for an additional 10 minutes before eating.

Recipe FAQs

Other related gluten-free muffin recipes to consider...

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