strawberry muffin recipe

These gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. Easy to make , soft and fluffy just like my gluten free blueberry muffins with crumb topping. These healthy strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.

Gluten Free Strawberry Muffins (Dairy Free) Recipe

eggs

sugar

non dairy milk (any milk works)

non-dairy butter (or use oil)

pastry flour mix (see notes)

strawberries (frozen, chopped (or fresh))

tsp baking powder (aluminum free)

tsp sea salt

tsp pure vanilla extract

tsp almond extract (it enhances the vanilla flavor)

Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).

Prepare for baking: 

In a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract - mix until combined.

Mix wet ingredients:

whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.

Combine dry ingredients:

Combine wet and dry ingredients until fully combined, then fold in the strawberries, gently and don&#039;t overmix.

Stir the dry into wet ingredients:

Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional for a sweeter top).

Add batter to muffin tin:

Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.

Bake the strawberry muffins:

These strawberry muffins are moist, fluffy, and warmly spiced with cinnamon. Enjoy them with coffee or tea for a delicious breakfast or snack.

Strawberry Muffins

all-purpose flour (spooned and leveled)

flour

almond flour (spooned and leveled)

aluminum-free baking powder

cinnamon

sea salt

almond milk

olive oil

cane sugar

vanilla extract

strawberries

Preheat the oven to 400°F and grease a 12-cup muffin tin.

In a medium bowl, combine the flours, baking powder, cinnamon, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla.

Dust the strawberries with the ½ teaspoon of flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the strawberries. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.

Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.

Strawberry Yogurt &amp; Rhubarb Muffins with Crumble

unsalted butter (cold)

salt

baking soda

6-oz containers of Liberté® Méditerranée strawberry yogurt

milk

vegetable oil

rhubarb, coarsely chopped (about 2 stalks)

strawberry gelatin mix

water

Make the compote first: combine the rhubarb, gelatin...

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

In a large mixing bowl, combine 1½ cups...

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Combine the egg, yogurt, milk, and oil in...

Combine the egg, yogurt, milk, and oil in a separate bowl.

Stir the wet ingredients from step 3 into...

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Scoop the mix into a lightly greased muffin...

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Add the strawberry rhubarb compote to the center...

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

To make the crumble, combine ¼ cup sugar...

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Bake for 20-22 minutes at 350 degrees until...

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Let cool at least 5 minutes before removing...

Let cool at least 5 minutes before removing from the pan.

Simple Strawberry Muffins are a wonderful sweet treat to try during strawberry season. They’re so soft and moist, with bits of fresh strawberry in every bite.

Strawberry Muffin Recipe

all-purpose flour ((360 grams))

baking powder

unsalted butter (softened (226 grams))

eggs (room temperature)

whole milk (room temperature, (240 milliliters))

strawberries ((328 grams))

Coarse sugar, for sprinkling on top ((optional))

Preheat the oven to 375°F. Line two 12-cup muffin pans with 18 paper liners. (Fill any empty wells half way with tap water to keep the muffins next to them from over baking!)

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until light and fluffy, about 5 minutes.

Reduce the speed to medium. Add the eggs one at a time, beating until well combined before adding the next. Beat in the vanilla.

Reduce the speed to low. Add the flour mixture to butter mixture in 3 additions, alternating with milk. Once all is added, mix just until a few streaks of flour remain. Using a rubber spatula, fold in the strawberries.

Divide the batter evenly among the paper liners (about ¼ cup/85g ea; they will be almost full). If desired, top each muffin with additional diced strawberries and sprinkle with coarse sugar.

Bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, then remove and finish cooling on a wire rack. Muffins can be stored in an airtight container for up to 3 days or frozen or up to 1 month.

This is a frequent request from my kids.  Beautifully soft muffins with a delicate strawberry flavor.  I add a tiny bit of almond extract and sprinkle corse sugar on top.

Not my favorite PK recipe. They sunk and are very one note in flavor. Never had a muffin sink on me before, and I was very careful not to over mix. My best guess is maybe there was too much moisture in my chopped strawberries.

This is an excellent recipe.  It's what a muffin should be.  It's a muffin, not a cake!  I had a lot more than 12, but I used just one scoop and it made 18.  Took longer to bake than recipe calls for but I haven't checked my oven temp with a thermometer.  Been baking for years (decades) and never tried strawberry, but now I will.  Straight into the don't mess with recipe file.  I woiuld suggest had mixing after adding vanilla. Thank you!  p.s. I put tubinado sugar on top of some, but both ways were excellent!

Delicious, light &amp; fluffy! I’m new to using a stand mixer, but there is no way I could have gotten quite the same amazing results had I creamed the sugar &amp; butter together by hand. Game changer for me!

I made this today for my dad's birthday and they are so delightful! I'm saving this recipe for sure.

These muffins are amazing and one of the best I've ever had! Made a half batch and got 8 full muffin cups. They were so moist, light and delicious. If you like strawberries, make these NOW...you won't be disappointed! Thank you for another great recipe.

Delicious and moist. Came out of the oven perfectly. Added white chocolate chips and cardamom to the batter. Sprinkled top with crystallized ginger bits before baking. And pleased to report that my husband just purchased one of your cookbooks for my birthday gift.

Great recipe. Tastes store bought! Stays moist and just so flavorful. 
I wasnt able to bake the whole batch because of the lack of time. So i stored it in the fridge till the next day and baked the rest. Turned out just fine!

love love love this recipe! they came out delicious thank you for sharing

So moist so tasty. A perfect muffin recipe

My husband, who normally doesn't eat muffins, ate 4 in a roll.  That is how good they are

https://www.youtube.com/watch?v=i6kuNEc8e8Q

These moist strawberry muffins are such a delicious way to start your day, as they are bursting with fresh strawberries. They’re soft and tender, making for an irresistible muffin recipe your whole family will love. They pair perfectly with a big cup of coffee, tea, or milk but are delightfully scrumptious on their own. Add an optional strawberry glaze on top and they're just about perfection. 

RECIPE: https://preppykitchen.com/strawberry-muffins/

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