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.

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Top 3 strawberry muffin recipe recipes from across the web

The most viewed strawberry muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Strawberry Muffins (Dai...

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The most viewed strawberry muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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