Strawberry Muffins

Strawberry muffins that are deliciously gluten and dairy-free!  The perfect recipe filled with fresh, sweet chopped strawberries.  With a few ingredients, this recipe takes less than a half-hour from start to finish! 

How to make:

1- Gather and measure the ingredients.  

Ingredients:

• Gluten-free flour
• Maple syrup
• Large egg
• Coconut oil
• Fresh chopped strawberries
• Vanilla extract
• Baking powder
• Sea salt

2- In a medium mixing bowl, add the dry ingredients and whisk together.

3- In another small mixing bowl, add the wet ingredients and whisk together.

4- Add the wet ingredients to the dry ingredients and stir just to combine.  Add the chopped strawberries and stir or fold them in.

5- Pour the muffin batter into 7 paper muffin liners in a muffin pan.  If using silicone liners, pour into 8 liners and place in muffin pan.

6- Bake the muffins for about 18 minutes until a toothpick comes out clean.  

Below are the muffins made in silicone liners.  I often prefer using these as they are washable and the muffins don’t stick and come out easily.

7- Once muffins are removed from the oven, let them cool, and then serve.

Tips and Techniques:

• Consider using silicone muffin liners since paper liners can result in muffins sticking to the paper.
• Add additional chopped strawberries to the top of the muffins prior to baking.  It adds extra flavor and makes muffins look good!
• Do not overmix the batter; just mix enough to combine ingredients.
• Add a pinch of almond extract to bring out the flavor of the strawberries.
• Are these muffins freezer-friendly?  Generally, they are a moist muffin and best to consume within a day.  They might freeze okay in an airtight container.
• When you try to release the muffins from the silicone liners, run a knife around the edge to help prevent it from getting stuck.
• No need to grease either the silicone liners or paper liners.
• For best results, use the freshest strawberries you can find.  Look for them when they are in-season, at farmer’s markets, at farm stands.

Gluten-Free Muffin To Try:

• Coconut Flour Muffins
• Paleo Chocolate Muffins
• Almond Flour Muffins

Gluten-Free Breakfast Recipes:

• Gluten-Free Raisin Scones
• Gluten-Free Irish American Scones

Print

The BEST Strawberry Muffins!

Prep Time

8 mins

Cook Time

18 mins

Total Time

26 mins

 

Strawberry muffins that are deliciously gluten and dairy-free!  The perfect recipe filled with fresh, sweet chopped strawberries.  With a few ingredients, this recipe takes less than a half-hour from start to finish! 

Course: Muffins/Cupcakes

Cuisine: American, Breakfast

Servings: 7

Calories: 102 kcal

Author: Christine Galvani

Ingredients

• 1 cup gluten-free flour (I used Traders Joe's gluten-free flour)
• 1 teaspoon baking powder (I use the baking powder recipe on my site).
• 1/4 teaspoon sea salt
• 1 large egg
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 1/4 cup dairy-free milk (I used refrigerated coconut milk in the carton).
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped strawberries (for mixing into the batter)
• 1/4 cup chopped strawberries (for adding to the tops of the muffins just before baking).

Instructions

1. Preheat oven to 350 degrees F.

2. Line Muffin pan with paper liners or silicone liners.

3. In a medium-sized mixing bowl, whisk the dry ingredients: gluten-free flour, baking powder, salt.

4. In a small mixing bowl, add the egg, coconut oil, dairy-free milk and vanilla extract and whisk to combine.

5. Add the wet ingredients to the dry ingredients and stir to combine.

6. Pour in 1/2 cup of chopped strawberries and stir to combine.

7. Divide batter among 7 (or 8 if using silicone) muffin liners.

8. Sprinkle additional 1/4 cup chopped strawberries on top of the muffins.

9. Bake until a toothpick comes out clean, 18-20 minutes.

10. Once out of the oven, let cool and serve.

11. Store muffins in an airtight container. These muffins are best consumed within a day.

Recipe Notes

Tips and Techniques:

• Consider using silicone muffin liners since paper liners can result in muffins sticking to the paper.
• Add additional chopped strawberries to the top of the muffins prior to baking.  It adds extra flavor and makes muffins look good!
• Do not overmix the batter; just mix enough to combine ingredients.
• Add a pinch of almond extract to bring out the flavor of the strawberries.
• Are these muffins freezer-friendly?  Generally, they are a moist muffin and best to consume within a day.  They might freeze okay in an airtight container.
• When you try to release the muffins from the silicone liners, run a knife around the edge to help prevent it from getting stuck.
• No need to grease either the silicone liners or paper liners.
• For best results, use the freshest strawberries you can find.  Look for them when they are in-season, at farmer's markets, at farm stands.

Nutrition Facts

The BEST Strawberry Muffins!

Amount Per Serving

Calories 102 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g20%

Cholesterol 16mg5%

Sodium 58mg2%

Potassium 75mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 42IU1%

Vitamin C 6mg7%

Calcium 39mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on May 2, 2013, and was revised with a new recipe, photographs, and updated description and recipe notes in May 2020.