These chocolate chip Gluten-Free Strawberry Muffins are the ultimate summer recipe! Flavorful, one-bowl, and dairy-free.
Dry Ingredients
Wet Ingredients
Mix-Ins
* 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