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.
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!
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
- 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!
The 10 simple ingredients you need to make Gluten-Free Strawberry Muffins with chocolate chips:
- 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.
- 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)
- vegan butter or regular butter
- mini chocolate chips
See the recipe card below for quantities.
Step 1: Preheat the oven to 425 degrees F (218 degrees C) and grease or line 6 cups of a standard muffin pan.
Step 2: Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
Step 3: Mix all dry ingredients together in a medium mixing bowl.
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.
Step 5: Add chopped strawberries and chocolate chips. Again, mix until just combined.
Step 6: Portion the batter between the muffin cups. I like to use an ice cream scoop for this.
Step 7: Sprinkle extra chocolate chips and strawberries across the top (optional). Just because it's pretty.
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.
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.
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
- 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
- Peaches, cherries, or other fruits - chopped peaches or other fruits that pair nicely with chocolate can be used in place of strawberries
The equipment and key ingredients you need to make this gluten-free muffin recipe:
- muffin pan
- medium mixing bowl
- spatula or wooden spoon
- measuring cups and spoons
- ice cream scoop (optional)
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
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.
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.
You can absolutely leave out the chocolate in this recipe for a classic Gluten-Free Strawberry Muffin!
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)