Gluten-Free Strawberry Muffins

These fluffy Gluten-Free Strawberry Muffins with chocolate are packed with flavor, use only one bowl, and are loved by kids and adults! See the notes for tested dairy-free, egg-free, and vegan options.

Course Breakfast, Baking

Cuisine American

Keyword gluten-free strawberry muffins, gluten-free strawberry recipe, strawberry brunch recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 170kcal

Author Jamie

Ingredients

Milk and Vinegar*

½ cup + 1 tablespoon milk of your choosing , I used almond milk (133 ml)
½ tablespoon apple cider vinegar or white vinegar (7 ml)

Dry Ingredients

1 cup + 1 tablespoon gluten-free flour , I used Bob's Red Mill 1-to-1 (155 grams)
½ teaspoon gluten-free baking powder
¼ teaspoon baking soda
¼ cup + 1 tablespoon granulated sugar (50 grams)
¼ teaspoon salt

Wet Ingredients

3 tablespoons butter or vegan butter, melted but not hot (40 grams)
1 egg

Mix-Ins

1 cup chopped fresh strawberries (135 grams)
optional: ¼ cup mini chocolate chips, plus a little extra to sprinkle on top (50 grams)

Instructions

Prep: Preheat the oven to 425 degrees F (218 degrees F) and grease or line 6 cups of a standard muffin pan.
Milk and Vinegar: Combine the milk and vinegar. I do this in a liquid measuring cup so the recipe needs only one mixing bowl. Set aside.
Dry Ingredients: Thoroughly mix all dry ingredients together in a medium mixing bowl.
Wet Ingredients: Add wet ingredients and milk mixture to the bowl of dry ingredients. Stir until just combined but do not over mix. You want there to still be some small flour lumps in the batter.
Mix-Ins: Add chopped strawberries and chocolate chips to the batter. Mix only until just combined.
Assemble the muffins: Portion the batter evenly between the muffin cups. I like to use an ice cream scoop for this. Then sprinkle extra chocolate chips and strawberry pieces across the tops of the muffins if you like to make them extra pretty when they bake!
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 baked! But you can insert a toothpick into the center of a muffin to make sure it comes out dry to double-check.
Cool: 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.

Video

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 ¼ - ½ inch pieces. 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.

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.

Nutrition