Gluten-Free Strawberry Muffins (Light & Fluffy)

Name: Gluten-Free Strawberry Muffins (Light & Fluffy)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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)

6 steps

Prep:20minCook:20min

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!

Updated at: Thu, 21 Nov 2024 11:52:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories158.2 kcal (8%)

Total Fat8.4 g (12%)

Carbs22.4 g (9%)

Sugars9.2 g (10%)

Protein1.9 g (4%)

Sodium164.1 mg (8%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

8 tablespoonsunsalted butter

melted and cooled, see recipe notes for dairy-free

¾ cupgranulated sugar

½ cupsour cream

or yogurt, full fat preferred, see recipe notes for dairy-free

3eggs

large, room temperature

1 teaspoonvanilla extract

2 ¼ cupgluten free all purpose flour

I recommend Cup C GF flour

1 ½ teaspoonbaking powder

1 teaspoonbaking soda

½ teaspoonsalt

1 ½ cupstrawberries

chopped, fresh or frozen

turbinado sugar

optional, coarse, for sprinkling on tops

Instructions

Step 1

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.)

Step 2

In a large bowl whisk together the cooled butter, sugar, yogurt or sour cream, eggs, and vanilla.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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