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Gluten-free Strawberry Muffins

Fluffy muffins bursting with sweet, juicy strawberries that are gluten-free and perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups gluten-free all-purpose flour Sifted for a lighter texture.
  • 1 cup diced strawberries Fresh strawberries preferred.
  • 0.5 cups sugar Granulated sugar.
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cups dairy-free milk or regular milk Use your preferred milk.
  • 0.25 cups vegetable oil or melted coconut oil
  • 1 large egg Use a flax egg for a vegan option.
Strawberry Glaze Ingredients
  • 0.5 cups powdered sugar
  • 1-2 tablespoons strawberry puree

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the milk, oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced strawberries.
  5. Divide the batter evenly among the muffin liners.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
Making the Glaze
  1. To make the glaze, mix powdered sugar with strawberry puree until smooth. Drizzle over cooled muffins.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature. For longer storage, freeze for up to 3 months. Microwave for about 10 seconds to enjoy warm.