Gluten Free Strawberry Muffins – Sweet Artisan Style
These bakery-style Gluten-free Strawberry Muffins are tender, fluffy, and loaded with sweet, juicy strawberries. They are the perfect breakfast, after-school snack, or dessert, and they are sure to be a family favorite!
If you are on a gluten-free diet, finding delicious gf muffins is a challenge. This recipe is so simple and fun to make! Your family will love these for breakfast! If you like gluten-free muffins, you might also enjoy The Best Gluten-Free Blueberry Muffin Recipe with Sour Cream
GF Strawberry Muffin Snapshot
EASE: Easier to make than you might think
PROS: Kids and Adults love them!
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? Absolutely.
Recipe Ingredients
To make this gluten-free strawberry muffin recipe, you’ll need the following ingredients: Full instructions are in the recipe card below.
- Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (260 g)
- Baking powder
- Salt
- Whole Milk Greek Yogurt
- Butter, melted (113 grams)
- Granulated Sugar (160 grams)
- Eggs, room temp
- Pure Vanilla Extract
- Fresh Strawberries
Icing
- Powdered Sugar
- Milk
- Vanilla Extract
Ingredient Notes
- Make sure to use a 1:1 Gluten Free Baking Flour with xanthan gum
How To Make Gluten Free Strawberry Muffins – Step by Step
- Preheat the oven to 350 F. Line a muffin tin with paper muffin liners and set aside.
- In a bowl, combine the flour, baking powder, and salt and whisk together until there are
no lumps. - Add the whole milk Greek yogurt, slightly cooled melted butter, sugar, eggs, and vanilla extract in a large mixing bowl and whisk until smooth.
- Add the bowl of dry ingredients to the wet ingredients and whisk together until
everything is well incorporated. Be careful not to overmix. - Add the chopped strawberries to the muffin batter, reserving some to press into the tops of the muffins once in the muffin tin (optional). Gently fold the strawberries using a rubber spatula until they are evenly dispersed.
- Using a 2-ounce cookie scoop or a large spoon, divide the batter evenly between the
wells of the lined muffin tin. - Press the reserved strawberries into the tops of the muffins.
- Place the muffins in the oven and bake for 22-28 minutes (25 minutes was
perfect for my oven). Once the tops are golden and the muffins have fully risen, remove them. - Optional: Whisk powdered sugar with milk and vanilla. Once muffins are at room temperature drizzle icing on top. Serve and enjoy!
Tips
- One substitution from the list of suggested subs will work, but because gluten-free baking can be so finicky, I don’t recommend veering too far from the original recipe.
- Avoid overmixing the batter, as this can make the muffins tough. –
- Use fresh baking powder. Older baking powder can prevent the muffins from rising properly. – Using a 2-ounce cookie scoop with a trigger release makes for easy and accurate measuring when scooping the batter into the muffin tin. –
- Using the ‘spoon and level’ method can help yield the best results when measuring flour. Scooping the flour directly from the flour sack using a measuring cup can result in too densely packed flour. For more accurate measuring, spoon the flour from the sack into the measuring cup and then level it off with the back of a butter knife.
- Whole Milk Greek Yogurt – Greek yogurt is the secret ingredient to ensure these gluten-free muffins are tender and fluffy. You can substitute regular whole milk yogurt or full-fat sour cream in this recipe, but expect some slight variations in texture. Fat-free Greek yogurt can be used, but the muffins will be drier.
Storage
Allow the muffins to cool fully before plating them and loosely covering them with plastic wrap or a clean kitchen towel. Consume within five days for best quality. Alternatively, you can store the muffins in a resealable bag or an airtight container, but note that gluten-free muffins tend to soften the longer they are stored in a sealed container.
Additions and Substitutions
- Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. The recipe will likely work with another brand of gluten-free 1:1 all-purpose flour, but remember that all gluten-free flours are made from a combination of flours, and there will be slight variations based on the brand you select. Using gluten-free flour that is tried and trusted, labeled as measuring 1:1 will help you succeed when using a different brand.
- Whole Milk Greek Yogurt is what we recommend for best results
- Butter – Melted butter or neutral-flavored cooking oil (like avocado oil or canola oil) may be used in this recipe. I prefer the results with butter over oil in this recipe, but oil can be used in a pinch.
- Eggs – I did not test any egg alternatives in this recipe. If you try an egg replacement, please let me know how it worked in the comments below!
Frequently Asked Questions for Gluten Free Strawberry Muffin Recipe
Can I use other types of berries in this gluten-free strawberry muffin recipe?
Yes! You can use blueberries or blackberries in this recipe.
I hope you loved this Gluten Free Muffin recipe. I appreciate your comments!
Our Favorite
Other Recipes You Might Enjoy!
The Best Gluten Free Strawberry Muffins
These bakery-style gluten-free strawberry muffins are tender, fluffy, and loaded with sweet, juicy strawberries, making them the perfect breakfast, snack, or dessert. Easy to make and packed with flavor, they will be loved by those who need to eat gluten-free and those who don’t.
- Prep Time: 10 Minutes
- Cook Time: 28 Minutes
- Total Time: 38 Minutes
- Yield: 12 Muffins 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 cups Bob’s Red Mill 1-to-1 Baking Flour (260 g)
- 2 tsp baking powder
- 1/2 teaspoon salt
- 3/4 cup Whole Milk Greek Yogurt
- 1/2 cup butter, melted (113 grams)
- 3/4 cup granulated sugar (160 grams)
- 2 large eggs, room temp
- One teaspoon of pure vanilla extract
- 6 oz strawberries or about one rounded cup
Optional Icing: Whisk 1 cup of powdered sugar with 1-2 tablespoons of milk and 1/8th teaspoon of pure vanilla extract. Start with one tablespoon of the milk and add the second if the icing is too thick.
Instructions
- Preheat the oven to 350 F. Line a muffin tin with paper muffin liners and set aside.
- Combine the flour, baking powder, and salt in a bowl until there are no lumps.
- Add the whole milk Greek yogurt, slightly cooled melted butter, sugar, eggs, and vanilla extract in a large mixing bowl and whisk until smooth.
- Add the dry and wet ingredients and whisk together until everything is well incorporated.
- Add the chopped strawberries to the muffin batter, reserving some to press into the tops of the muffins once in the muffin tin (optional). Gently fold the strawberries using a rubber spatula until they are evenly dispersed.
- Using a 2-ounce cookie scoop or a large spoon, divide the batter evenly between the wells of the lined muffin tin.
- Press the reserved strawberries into the tops of the muffins.
- Place the muffins in the oven and bake for 22-28 minutes (25 minutes was perfect for my oven). Once the tops are golden and the muffins have fully risen, remove them.
- Optional: To make the icing, whisk powdered sugar with milk and vanilla until smooth.
- Once muffins are at room temperature drizzle icing on top. Serve and enjoy!
Notes
-
- Gluten-Free 1:1 All-Purpose Flour – I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. The recipe will likely work with another brand of gluten-free 1:1 all-purpose flour, but remember that all gluten-free flours are made from a combination of flours, and there will be slight variations based on the brand you select. Using gluten-free flour that is tried and trusted, labeled as measuring 1:1 will help you succeed when using a different brand.
- Whole Milk Greek Yogurt – Greek yogurt is the secret ingredient to ensure these gluten-free muffins are tender and fluffy. You can substitute regular whole milk yogurt or full-fat sour cream in this recipe, but expect some slight variations in texture. Fat-free Greek yogurt can be used, but the muffins will be drier.
- Butter – Melted butter or neutral-flavored cooking oil (like avocado oil or canola oil) may be used in this recipe. I prefer the results with butter over oil in this recipe, but oil can be used in a pinch.
-
- Eggs – I did not test any egg alternatives in this recipe. If you try an egg replacement, please let me know how it worked in the comments below!
