Gluten-Free Strawberry Muffins with Chocolate Chips
These chocolate chip Gluten-Free Strawberry Muffins are the ultimate summer recipe! Flavorful, one-bowl, and dairy-free.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 6 muffins 1x
- Category: Baking, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dairy-Free Buttermilk*
- 1/2 cup + 1 tablespoon (133 ml) almond milk
- 1/2 tablespoon (7 ml) apple cider vinegar
Dry Ingredients
- 1 cup plus 1 tablespoon (155 grams) gluten-free 1-to-1 style flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup + 1 tablespoon (50 grams) granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 3 tablespoons (40 grams) vegan butter, melted but not hot
- 1 egg
Mix-Ins
- 1 cup (135 grams) chopped strawberries
- 1/4 cup (50 grams) mini chocolate chips, plus a little extra to sprinkle on top
Instructions
- Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
- Combine the buttermilk ingredients. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
- Mix all dry ingredients together in a medium mixing bowl.
- 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.
- Add chopped strawberries and chocolate chips. Again, mix until just combined.
- Portion the batter between the muffin cups. I like to use an ice cream scoop for this.
- Sprinkle extra chocolate chips and strawberry pieces across the top (optional). Just because it's pretty.
- Bake at 425 degrees F (218 degrees F) for 7 minutes. Then lower the temperature to 400 degrees F.
- 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.
- 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 1/4 - 1/2 inch pieces. For a more structured muffin, use 3/4 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
Keywords: gluten-free muffins, summer breakfast recipe, summer brunch ideas