Gluten Free Strawberry Muffins Recipe

Yields: 12 muffins
Prep time: 15 minutes
Cook time: 18-22 minutes


Dry Ingredients

  • 1 3/4 cups gluten-free all-purpose flour blend (make sure it includes xanthan gum or add 1/2 tsp if yours doesn’t)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (regular, almond, or other non-dairy options)


  • 1 1/2 cups chopped fresh or frozen strawberries (if using frozen, don’t thaw)


  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Muffin pan
  • Paper liners or cooking spray


  • Preheat oven and prepare muffin pan: Preheat the oven to 400°F (200 °C). Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
  • Mix dry ingredients: In a large bowl, thoroughly whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  • Cream wet ingredients: In a medium bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing just until combined. Don’t overmix.
  • Fold in strawberries: Gently fold in the chopped strawberries.
  • Fill and bake: Divide the batter evenly among the prepared muffin cups. The cups should be about 2/3 full.
  • Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs.
  • Cool and enjoy: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before enjoying.


  • Room temperature ingredients: Using room temperature ingredients will help your batter mix properly and produce light and fluffy muffins.
  • Don’t overmix: Overmixing can lead to tough muffins.
  • Use fresh strawberries: If available, fresh strawberries provide the best flavor.
  • Topping ideas: Sprinkle a bit of coarse sugar over the muffins before baking for a bit of crunch.


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