Gluten Free Strawberry Muffins

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Strawberry Muffin on wooden board with box of strawberries in background
Gluten-free Strawberry Muffin

Achieving a recipe for gluten-free muffins that closely replicates wheat-based muffins can be a challenge. The good news is, however, that it is indeed possible as demonstrated by these tasty deli-style gluten-free strawberry muffins.

Basket of Strawberry Muffins and Box of Strawberries
Gluten-free Strawberry Muffins

A large part of the challenge surrounds the right blend of gluten-free flours and starches and then finding the right combination and amount of wet ingredients since, as you probably know if you bake gluten-free, each gluten-free flour reacts differently to liquid ingredients. So, while the list of ingredients in my gluten-free muffin recipes may appear long, each ingredient is necessary when a tasty muffin is desired. Of course, I am always aiming to achieve a nicely dome-shaped muffin and one that has a lovely muffin-like texture, much the same as you would expect a muffin to be like when made with wheat flour.

Strawberry Muffin on wooden board with rhubarb jelly and butter
Gluten-free Strawberry Muffin

Today, fresh locally grown strawberries are my featured ingredients in muffins. The berries provide a lovely little burst of wonderful flavor in the muffins. I hope you enjoy them as much as I do!

Bowl of Strawberries
Freshly Picked Strawberries

At the bottom of this posting, you will also find links to several other gluten-free muffin recipes I have developed.

Basket of Strawberry Muffins
Gluten-free Strawberry Muffins

[Printable recipe follows at end of post]

Gluten Free Strawberry Muffins

Ingredients:

¾ cup sorghum flour
1/3 cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup almond flour
¼ cup gluten-free oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1¾ tsp zanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cardamom
1/8 tsp ground nutmeg

½ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
¼ cup coconut oil
2 tbsp pure maple syrup (no artificial substitutions)
1½ tsp pure vanilla
½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)

1½ cups fresh strawberries, diced (apx. 8 oz)

3 – 4 tsp turbinado sugar (optional)

Method:

Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.

Preheat oven to 475°F.

Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

Whisk the flours, rolled oats, starches, ground chia seeds, zanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.

Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.

Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 12 standard-sized muffins

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Gluten Free Strawberry Muffins

These Gluten-free Strawberry Muffins are a delightful treat during strawberry season. Serve with a slather of butter and/or a favorite jam or jelly.
Course Muffins
Cuisine Canadian
Keyword gluten-free, gluten-free muffins, Gluten-free Strawberry Muffins, muffins, strawberry muffins
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

  • ¾ cup sorghum flour
  • 1/3 cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup gluten-free oat flour
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp zanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cardamom
  • 1/8 tsp ground nutmeg
  • ½ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil
  • 2 tbsp pure maple syrup (no artificial substitutions)
  • tsp pure vanilla
  • ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
  • 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
  • cups fresh strawberries, diced (apx. 8 oz)
  • 3 - 4 tsp turbinado sugar (optional)

Instructions

  1. Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Whisk the flours, rolled oats, starches, ground chia seeds, zanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.
  5. In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
  7. Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 standard-sized muffins

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Strawberry Muffin on Wooden Board with Basket of Muffins and Box of Strawberries in Background

For other Gluten-free Muffin Recipes from My Island Bistro Kitchen, click on the links below:

Gluten-free Carrot Zucchini Muffins
Gluten-free Banana Date Muffins
Gluten-free Rhubarb Granola Muffins
Ultimate Gluten-free Zucchini Date Muffins
Gluten-free Pumpkin Mincemeat Muffins
Deli-style Gluten-free Beet Muffins
Gluten-free Blueberry Muffins
Gluten-free Blueberry Zucchini Muffins

 

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