These gluten free strawberry muffins are a great way to use up your extra strawberries, the dough is easily made by hand, no mixer required. Easy to make , soft and fluffy just like my gluten free blueberry muffins with crumb topping. These healthy strawberry muffins can be enjoyed for breakfast, brunch, or as snack in your lunch box.
Preheat your oven to 375°F and line a 12-cup muffin pan with baking liners. Prepare the strawberries (dice them).
Mix wet ingredients:
In a medium bowl, whisk together the eggs, maple sugar, melted butter or oil then add milk, vanilla and almond extract - mix until combined.
Combine dry ingredients:
whisk together the flour, baking powder and salt. Reserve about two teaspoons of the flour mixture to coat the diced strawberries (in a sperate bowl). This will prevent them from sinking. You can also set aside 1/4 cup of the strawberries for topping the muffins.
Stir the dry into wet ingredients:
Combine wet and dry ingredients until fully combined, then fold in the strawberries, gently and don't overmix.
Add batter to muffin tin:
Spoon the batter into the muffin pan, top with additional strawberries and sprinkle with maple sugar (optional for a sweeter top).
Bake the strawberry muffins:
Bake for about 30-35 minutes, until golden on top. Let the strawberry muffins cool in the pan a bit before transferring to a rack to cool completely.
Tips For Perfect Gluten Free Strawberry Muffins:
Gluten free flour mix – I used my gluten free pastry flour mix (because I like healthier flours, not just starches and gums) but you can use your favorite easily. If you change the flour for these gluten free strawberry muffins, make sure the batter is not too wet or to dry, it should look like a pancake batter.
Dice the strawberries: In order to get strawberries uniformly all over the batter, it’s best to dice them into smaller chunks. If you use frozen strawberries, let them thaw for 10 minutes first and rinse with cold water to remove any ice crystals. Then dice.
Make more softer and lighter gluten free strawberry muffins - use (dairy free) yogurt in place of milk.
Storing leftovers: store the strawberry muffins in a loosely covered but not air tight container for up to 5 daysat cool to room temperature.