These fluffy Gluten-Free Strawberry Muffins with chocolate use only one bowl and are loved by kids and adults. Tested dairy-free, egg-free, and vegan options are included in the recipe notes.
*Buttermilk: If using regular buttermilk, do not add the apple cider vinegar. Simply use the buttermilk as-is because it is already acidic.
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.
Frozen Strawberries: 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 gummy rather than fluffy.
Strawberry notes: 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.
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.
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