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    Strawberry Muffins

    Published: Dated: May 2, 2013 Modified: Last Modified: May 12, 2020 Christine Galvani 2 Comments This post may contain affiliate links ·

    Home » Breakfast » Strawberry Muffins

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    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! 

    3 strawberry muffins stacked on white plate.

    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

     

    ingredients for strawberry muffins on counter.

    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.

    mixing bowl with dry ingredients and mixing bowl with wet ingredients with whisk.

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

    batter for strawberry muffins in mixing bowl with spatula.

    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.

    batter for strawberry muffins in paper liners in muffin tin.

    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.

    baked muffins in silicone liners on counter.

     

    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

     

    strawberry muffins in a stack of three on white plate.
    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.

     

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    Filed Under: Breakfast, Dairy Free, Gluten Free, Snack Tagged With: breakfast, strawberry cornmeal muffin, strawberry muffin

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Kelly @ HIdden Fruits and Veggies

      May 6, 2013 at 4:08 pm

      They definitely sound more muffiny– maybe with the fine cornmeal theyre a little more fluffy cupcakey? Either way, they sound great! Can’t wait for strawberry season to get in full swing here.

      Reply
      • admin

        May 7, 2013 at 9:10 am

        Hi Kelly,

        I am so looking forward to the fresh produce this summer!

        Christine

        Reply

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    About Christine Galvani

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