Gluten Free Strawberry Muffins Everyone Adores in 12 Easy Steps
These gluten free strawberry muffins are tender, moist, and packed with juicy berries. Made in just 12 easy steps with pantry staples, they're a crowd favorite for breakfast or snacks.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
Ingredients
Wet Ingredients
- 3/4 cup milk room temperature
- 8 tbsp unsalted butter melted and slightly cooled
- 2 large eggs beaten, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
Dry Ingredients
- 2 1/8 cups gluten free all-purpose flour blend Better Batter recommended
- 1 tsp xanthan gum omit if already in your blend
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
Fruit and Toppings
- 1 1/4 cups fresh strawberries hulled and chopped
- 2 medium strawberries finely chopped, for topping (optional)
- coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with liners and lightly spray with oil.
- In a bowl, whisk milk, melted butter, beaten eggs, granulated sugar, and brown sugar until smooth.
- In a separate bowl, whisk together flour blend, xanthan gum (if needed), baking powder, and salt.
- Pour wet ingredients into the dry and gently stir until just combined. Do not overmix.
- Fold in chopped strawberries carefully to preserve texture.
- Divide batter evenly between muffin cups, filling each to the top.
- Top each muffin with optional chopped strawberries and coarse sugar.
- Bake for 25 minutes or until golden and a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.
Notes
For best results, ensure your ingredients are at room temperature. Muffins freeze well for up to 2 months in an airtight container.