Gluten Free Strawberry Muffins
Achieving a moist texture without gluten was key during testing. These muffins are simple to make for anyone following a gluten-free diet.
Equipment
- 12-cup muffin tin
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free 1:1 baking flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients & Berries
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup neutral oil
- 1/2 cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/4 cups diced strawberries tossed with 1 tsp flour
- coarse sugar for topping optional
Instructions
- Preheat your oven to 375°F / 190°C and line a 12-cup muffin tin.
- Whisk the flour, baking powder, baking soda, and salt together in one bowl.
- In a separate bowl, whisk the eggs, sugar, oil, yogurt, and vanilla until the mixture is smooth.
- Add the dry ingredients to the wet ingredients and stir just until they are combined. Do not overmix.
- Fold the floured strawberries into the batter gently.
- Fill the muffin liners almost to the top to help the muffins dome. Sprinkle the tops with coarse sugar, if using.
- Bake for 18 to 22 minutes, or until a tester inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
Notes
Serve these Gluten Free Strawberry Muffins on a white platter with extra fresh strawberry halves and a light dusting of powdered sugar for presentation.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.