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The BEST 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! 

Course Muffins/Cupcakes
Cuisine American, Breakfast
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 7
Calories 102 kcal
Author Christine Galvani


  • 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).


  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.