Gluten-Free Strawberry Muffins (Light & Fluffy)

Make the best gluten-free strawberry muffins with this easy and versatile recipe! Light and fluffy muffins dotted with juicy strawberries and a crunchy sweet topping are adaptable for dairy-free or a variety of fruit flavors!

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Author Melissa Erdelac

Ingredients

8 tablespoons unsalted butter melted and cooled (see recipe notes for dairy-free)
¾ cup granulated sugar
½ cup sour cream or yogurt full fat preferred (see recipe notes for dairy-free)
3 large eggs room temperature
1 teaspoon vanilla extract
2 ¼ cup gluten free all purpose flour I recommend Cup4Cup GF flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup chopped strawberries (fresh or frozen)
(optional) turbinado (coarse) sugar, for sprinkling on tops

Instructions

Melt the butter so it has time to cool before mixing with the other ingredients. Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)
8 tablespoons unsalted butter
In a large bowl whisk together the cooled butter, sugar, yogurt or sour cream, eggs, and vanilla.
¾ cup granulated sugar, ½ cup sour cream or yogurt, 3 large eggs, 1 teaspoon vanilla extract
Stir in the gluten-free flour, baking powder, baking soda, and salt until no flour pockets remain. The batter will be thick. Gently fold in the chopped strawberries until evenly distributed.
2 ¼ cup gluten free all purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 ½ cup chopped strawberries
Preheat the oven to 350°F. While the oven is preheating, use a large trigger scoopto distribute the batter between the muffin cups. Use slightly wet fingers to pat down the tops evenly. If desired, gently press in additional chopped strawberries on top. Sprinkle on optional turbinado sugar. The muffins should be resting about 10-15 minutes at this point before baking.
(optional) turbinado (coarse) sugar,
Bake for 20-22 minutes, rotating pan halfway through baking. Bake until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 5 minutes before turning out onto a wire rack to cool completely.

Notes

storing and freezing

Once they have completely cooled store in an airtight container up to 2 days at room temperature. Do not store in the fridge, or they will dry out.

For optimal freshness, I freeze gluten-free muffin leftovers right away since they don’t stay fresh as long. Wrap the muffins in plastic wrap and place in a freezer safe container up to 3 months.

dairy-free muffins

Replace the yogurt with coconut or almond milk yogurt, the higher fat content the better. For the butter use vegan butter sticks, but cut the salt to ¼ teaspoon.

Nutrition