Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray or butter.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly.1 ½ cups gluten-free all-purpose flour blend, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the melted and slightly cooled butter, eggs, milk, and vanilla extract until well combined and smooth.½ cup unsalted butter, 2 large eggs, ½ cup milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Begin mixing with a whisk or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine in gluten-free baking. Overmixing can result in tough muffins.
- Gently fold in the chopped fresh strawberries (or thawed and drained frozen strawberries). If you're using optional add-ins like white chocolate chips or slivered almonds, fold them in now as well. Stir just until the strawberries and any other additions are evenly distributed throughout the batter.1 cup fresh strawberries, ½ cup white chocolate chips, ½ cup slivered almonds
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows the muffins to rise without overflowing.
- Bake for 20-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown and spring back lightly when touched.
- Once baked, let the muffins cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This step prevents them from becoming soggy at the bottom.
Notes
To keep your Easy Gluten-Free Strawberry Muffins fresh and delicious, proper storage is key. Once completely cooled, store them in an airtight container at room temperature for up to 2-3 days. If you plan to keep them for longer, refrigerating them in an airtight container will extend their freshness for up to a week. You can also freeze the muffins for future enjoyment. Allow them to cool completely, then wrap each muffin individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe bag or container. Properly stored, they can remain frozen for up to 3 months.
To reheat your Easy Gluten-Free Strawberry Muffins, simply place them on a microwave-safe plate and heat for 15-30 seconds, or until warmed through. For a slightly crisper exterior, you can reheat them in a toaster oven or conventional oven at 300°F (150°C) for about 5-7 minutes. If reheating from frozen, allow them to thaw slightly at room temperature before warming, or add a few extra minutes to the reheating time.
