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Gluten Free Strawberry Muffins


Prep Time : 20 minutes

Prepare dinner Time : 25 minutes

These gluten free strawberry muffins with a young crumb and crisp, bakery-style muffin prime, are filled with loads of contemporary strawberries for a burst of berry taste in each chunk.

Leap to Recipe

You already know the nice and cozy climate is coming when the strawberries within the retailer begin to scent like precise strawberries! You may make these moist and tender gluten free strawberry muffins any time you will get your fingers on some contemporary berries, however I might wait till the strawberries are at the very least just a little aromatic (and so they aren’t so overpriced!).

Four strawberry muffins on wire rack

Why you may love these gluten free strawberry muffins

Upon getting your primary muffin components assembled, together with your brilliant and contemporary, juicy purple strawberries, the batter for these muffins is prepared tremendous quick. Your strawberries do not must be excellent, both, since we’re baking them.

We’re sprinkling of some extra chopped strawberries on prime of every nicely of muffin batter only for a touch of what is inside and an attractive presentation. But when your strawberries aren’t excellent, skip the sprinkling and simply bake the muffins as is. Nobody will thoughts as soon as they scent the muffins baking and take that first chunk!

Since we would like a crisp prime and a tighter crumb than, say, strawberry cupcakes, we do not cream the butter and sugar collectively when getting ready the batter. As an alternative we soften the butter, combine it with milk and eggs, and the sugars, and blend that into the dry components.

Baking muffins with fruit in them will not be fairly so simple as taking a traditional gluten free muffin recipe and including some berries. Any time you add fruit to muffin batter, however particularly strawberries, you are including a ton of moisture to the batter. That you must rebalance the opposite components within the muffin so it bakes all over and nonetheless has that stunning tender crumb.

Strawberry muffins in muffin tin with one muffin on its side

Recipe components

Listed below are the components you may have to make these gf strawberry muffins:

  • GF flour mix: Since we’re changing wheat flour once we’re baking gluten free, the flour mix is a very powerful ingredient you may choose. Please you should definitely use considered one of my really useful gf flour blends, and keep away from those I warning in opposition to! Consider me I want they had been all nearly as good as those I like to recommend!
  • Baking powder: Double-acting baking powder begins to work as quickly because it’s added to the moist components, after which acts once more when it goes within the oven to offer our muffins elevate—however you should definitely get them within the oven quick, so the feel stays good.
  • Salt: Kosher salt, or frivolously flaked sea salt, are frequent in baking largely as a result of it is tougher to overmeasure them than it’s desk salt. You should use a contact much less desk salt, although, if that is all you might have.
  • Milk: I prefer to bake with entire (4%) milk, as a result of it provides taste and richness, however so long as your milk is at the very least 2%, it is positive.
  • Butter: Right here, we soften the butter since we’re not creaming it with the sugar so as to add extra air to those muffins. The butter provides tenderness and taste, however not construction. As an alternative, it offers the muffins some nice chew.
  • Eggs: The eggs present construction and assist the muffins rise into an attractive dome.
  • Granulated sugar: Granulated sugar sweetens the muffins, retains them tender (sugar is not simply forsweetness!), and helps create the crisp brown muffin prime.
  • Mild brown sugar: A contact of sunshine brown sugar provides moisture to your muffins with out making them too moist.
  • Chopped strawberries: Get the freshest berries you’ll be able to, reduce off the tops, then reduce every in half, then every half in half once more for quarters. Chop into 4 or 5 items every.
Strawberry muffin ingredients on tray with words of each ingredient

Learn how to make gluten free strawberry muffins

These muffins are made merely in a mixing bowl, with out creaming collectively butter and sugar. This is find out how to make them, step-by-step:

Strawberry muffins step by step images combining wet ingredients, then dry ingredients, then combining wet with dry in metal bowl, then putting in muffin tin to bake
  • Assemble the moist components (milk, butter, and eggs), together with the granulated and light-weight brown sugars.
  • Whisk these components collectively till very easy. If any of the moist components is chilly, the butter will clump even when it was melted and easy first, so ensure every thing is at room temperature.
  • In a big mixing bowl, whisk collectively the gf flour mix, xanthan gum, baking powder, and salt.
  • Use a mixing spoon to create a nicely within the middle of the dry components, and pour within the moist combination.
  • Combine till the components are mixed, then, working shortly, add the chopped strawberries. Fold within the strawberries so you do not crush them, however ensure that they’re evenly distributed all through the batter.
  • Fill the lined and greased wells of your customary 12-cup muffin tin full with batter, and easy the tops gently if the batter is bumpy on prime.
  • If you would like your muffins to be extra stunning, sprinkle the tops of the batter in every nicely with some extra chopped strawberries (you may solely want one other 2 medium-size strawberries for the entire batch), after which with a light-weight dusting of a coarsely floor sugar.
  • Bake the muffins at 375°F/190°C for at the very least 25 minutes.
  • The mufins are usually not completed baking till you’ll be able to insert a tester (like a toothpick) within the middle of the center muffin and it comes out with just a few moist crumbs connected. If the tester appears moist or cheesy, hold baking.
Raw strawberry muffins with chopped strawberries on top in muffin tin

Ideas for making these strawberry muffins

Consumer muffin tin liners

You’ll be able to bake these muffins with out lining the wells of your muffin tin, however I choose to line the wells as a result of the muffins bake extra evenly with the edges insulted by the paper. Plus, the liners assist hold the muffins from sticking to the tin after baking.

Grease your liners

I additionally prefer to grease the muffin liners to make sure that the liners themselves will not keep on with the muffins. I prefer to spray the liners earlier than I put them within the tin to keep away from getting cooking oil spray everywhere in the tin, which is able to burn within the oven.

Select your gluten free flour mix fastidiously

The most important distinction between a gluten free recipe and a standard one is, after all, the kind of flour you employ. No single gluten free flour can assist a complete recipe like wheat flour can, so we use a mix of various flour that mimic the efficiency of wheat flour.

A gluten free recipe is not only a “common” recipe with gluten free flour added, although. Itneeds a special steadiness of components to get probably the most out of that gluten free flour mix, too, after all.

However the first, most essential selection you may make in any gluten free baking is what flour mix to make use of. You need to use considered one of my really useful all objective gluten free flour blends to get the outcomes you see right here, and measure by weight since quantity measurements are unreliable.

A lot of the industrial gluten free blends which are accessible are merely not correctly balanced, inconsistent in high quality (generally you may get a greater batch, oftentimes worse), and use gritty rice flour that tastes dangerous and does not mix correctly with the opposite components.

Use considered one of my really useful gluten free flour blends, or considered one of my “mock” recipes so you’ll be able to construct your individual model of those blends, and you will be profitable the very first time.

Use aromatic contemporary strawberries

The strawberries are the star of the present right here, so you should definitely choose berries from the shop that scent like strawberries. In any other case, your muffins simply will not style like strawberry muffins, and as a substitute will likely be type of bland. They do not must look excellent. They simply must have taste.

Chopped strawberries on yellow batter in metal bowl with spatula

Gluten free strawberry muffins ingredient substitution strategies

I have not tried these muffins with any substitutions to eradicate extra allergens, and I counsel in opposition to making substitutions of any components except completely vital. Every substitution takes you additional away from the recipe as written, and a recipe is a components.

However when you’ve got extra meals intolerances or allergy symptoms, listed below are my finest educated guesses:

Dairy free strawberry muffins

There’s dairy in these muffins within the milk and within the butter. Instead of the milk, strive unsweetened almond milk or your favourite nondairy milk. You’ll want to use one thing that has some fats, although, or your muffins will likely be much less tender.

Instead of butter, strive Soften model or Miyoko’s Kitchen model vegan butter. Do not use oil, although, since oil has no moisture and butter does, so they are not correct substitutes for each other in baking.

Egg free strawberry muffins

There are 2 eggs in these muffins, and in my expertise you’ll be able to often substitute as much as 2 eggs in an ordinary 12-muffin recipe.

My favourite egg substitute is 1 “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel) per common egg. You will note fleks of chia in your muffins, however you should not style something completely different.

Six strawberry muffins baked in metal muffin tin

FAQs

Can these muffins be frozen?

Sure! As soon as they’re baked and utterly cooled, you’ll be able to freeze these muffins by putting them in a single layer on a rimmed baking sheet within the freezer till frozen (about 20 minutes). Then, switch them to a freezer-safe container and retailer for as much as 3 months.

Can I take advantage of frozen strawberries in these muffins?

No, frozen strawberries must be defrosted first earlier than they may very well be chopped, and defrosted strawberries are comfortable and wilted. They’re actually just for mix into smoothies and cooking right into a strawberry puree.

Can I make this muffin batter forward of time?

No, to attain the supposed crumb texture, this muffin batter must be baked as quickly because the batter is assembled. Though it may possibly generally be useful to permit muffin batter with double-acting baking powder to relaxation earlier than baking, I’ve discovered on this recipe it makes the muffins much less tender.

Can I substitute the chopped strawberries with different fruit in these muffins?

Possibly! You’ll be able to strive changing the chopped strawberries with one other chopped fruit with comparable moisture content material. Possibly strive utilizing chopped peaches or nectarines.
Chopped strawberries have extra moisture than, say, blueberries, so I might advocate utilizing our recipe for gluten free blueberry muffins if that is what you search. Similar goes for raspberries. I might use the blueberry muffins recipe and use raspberries as a substitute.

Why did my muffins keep on with the baking tin?

When you did not line your muffins wells with muffin wrappers that you have sprayed frivolously with cooking oil spray, or your muffin tin does not have a dependable nonstick coating, your muffins will not come out of the tin in a single piece.

Can I take advantage of this recipe to make mini muffins?

I guess you’ll be able to! The baking time will likely be completely different, however I do not know the way lengthy. Strive checking at quarter-hour, however do not underbake or your muffins will deflate as they cool.

Why did my muffins sink after baking?

When baked items rise within the oven after which fall as they cool, it is often as a result of they don’t seem to be baked absolutely so the within does not have sufficient construction to assist the rise as steam escapes.
That always happens when your oven runs too scorching, so the surface is baked the purpose of just about burning earlier than the within is absolutely baked. Use an oven thermometer, as most ovens do run scorching!

How do I ensure that my muffins have a easy backside?

When you’re involved about having chopped strawberries on the very backside of your muffins, which might make for some uneven bottoms, add some plain muffin batter to the underside of every muffin nicely earlier than you add the chopped strawberries. Then, fill the muffin wells the remainder of the way in which with the absolutely ready strawberry muffin batter.

Can I take advantage of this recipe to make gluten free strawberry fast bread?

I would not advocate that, no. Since muffins are so completely different from fast bread in form in measurement, batter that makes an attractive muffin typically will not bake correctly as fast bread. As an alternative, strive our recipe for gluten free strawberry bread. The variations are comparatively delicate, however essential!

What sort of coarse sugar ought to I take advantage of?

Giant sugar crystals sprinkled on prime of your muffin batter earlier than baking add a contact of additional sweetness, some sparkle, and a little bit of a crunch. You should use “Sugar within the Uncooked” model mild brown turbinado sugar crystals, which yow will discover in most bigger grocery shops. I like to make use of Chef’s Choose White Sugar Crystals that I purchase on Amazon. They hold eternally, and so they’re a pleasant brilliant white shade.

Gluten Free Strawberry Muffins

These gluten free strawberry muffins with a young crumb and crisp, bakery-style muffin prime, are filled with loads of contemporary strawberries for a burst of berry taste in each chunk.

Course: Muffins

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 25 minutes

Yield: 12 muffins

Stop your display from going darkish

Substances

  • ¾ cup (6 fluid ounces) milk at room temperature
  • 8 tablespoons (112 g) unsalted butter melted and cooled briefly
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (55 g) mild brown sugar
  • 2 ⅛ cups (297 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full data on acceptable blends)
  • 1 ⅛ teaspoons xanthan gum (omit in case your mix already incorporates it)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups (200 g) hulled and chopped contemporary strawberries
  • 2 extra medium strawberries for topping (non-compulsory)
  • Coarse sugar for sprinkling (non-compulsory)

Directions

  • Preheat your oven to 375°F.

  • Line an ordinary 12-cup muffin tin with grease-proof muffin liners, spray the liners with cooking oil spray, and set the tin apart.

  • In a 4 cup measuring cup or different medium-size bowl with pour spouts, whisk collectively the milk, butter, eggs, granulated sugar, and brown sugar. Set the combination apart.

  • In a big mixing bowl, positioned the flour mix, xanthan gum, baking powder, and salt, and whisk to mix.

  • Create a nicely within the middle of the dry components and pour within the moist components. Combine till simply mixed. The batter will likely be thick however not stiff.

  • Add the chopped strawberries and fold them gently into the batter, making an attempt to not squish the berries.

  • Fill the ready wells of the muffin tin utterly full with batter. You must have 12 muffins.

  • With moist fingers or a moist spoon, easy any actually uneven bits of batter within the center wells to distribute the batter roughly evenly.

  • Chop 2 non-compulsory additional strawberries and distribute evenly on prime of batter in every nicely. Press down gently to assist them adhere.

  • Sprinkle the non-compulsory coarse sugar frivolously on prime of the batter in every nicely.

  • Place the muffin tin within the middle of the preheated oven.

  • Bake till the tops are frivolously golden brown and a tester comes out clear when inserted into the middle of the center muffin (about 25 minutes).

  • Take away the muffin tin from the oven and permit the muffins to chill within the tin for five minutes.

  • Gently elevate every muffin out of the tin, and switch it to a wire rack to permit it to chill utterly.

Notes

Vitamin info is imprecise, for informational functions solely and isn’t to be relied upon. The values exclude the ultimate 2 (non-compulsory) components (the extra chopped strawberries and coarse sugar).

Vitamin

Energy: 247kcal | Carbohydrates: 39g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 49mg | Sodium: 225mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 0.3mg

Gluten Free Strawberry Muffins

These gluten free strawberry muffins with a young crumb and crisp, bakery-style muffin prime, are filled with loads of contemporary strawberries for a burst of berry taste in each chunk.

Course: Muffins

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 25 minutes

Yield: 12 muffins

Stop your display from going darkish

Substances

  • ¾ cup (6 fluid ounces) milk at room temperature
  • 8 tablespoons (112 g) unsalted butter melted and cooled briefly
  • 2 (100 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (55 g) mild brown sugar
  • 2 ⅛ cups (297 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full data on acceptable blends)
  • 1 ⅛ teaspoons xanthan gum (omit in case your mix already incorporates it)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ¼ cups (200 g) hulled and chopped contemporary strawberries
  • 2 extra medium strawberries for topping (non-compulsory)
  • Coarse sugar for sprinkling (non-compulsory)

Directions

  • Preheat your oven to 375°F.

  • Line an ordinary 12-cup muffin tin with grease-proof muffin liners, spray the liners with cooking oil spray, and set the tin apart.

  • In a 4 cup measuring cup or different medium-size bowl with pour spouts, whisk collectively the milk, butter, eggs, granulated sugar, and brown sugar. Set the combination apart.

  • In a big mixing bowl, positioned the flour mix, xanthan gum, baking powder, and salt, and whisk to mix.

  • Create a nicely within the middle of the dry components and pour within the moist components. Combine till simply mixed. The batter will likely be thick however not stiff.

  • Add the chopped strawberries and fold them gently into the batter, making an attempt to not squish the berries.

  • Fill the ready wells of the muffin tin utterly full with batter. You must have 12 muffins.

  • With moist fingers or a moist spoon, easy any actually uneven bits of batter within the center wells to distribute the batter roughly evenly.

  • Chop 2 non-compulsory additional strawberries and distribute evenly on prime of batter in every nicely. Press down gently to assist them adhere.

  • Sprinkle the non-compulsory coarse sugar frivolously on prime of the batter in every nicely.

  • Place the muffin tin within the middle of the preheated oven.

  • Bake till the tops are frivolously golden brown and a tester comes out clear when inserted into the middle of the center muffin (about 25 minutes).

  • Take away the muffin tin from the oven and permit the muffins to chill within the tin for five minutes.

  • Gently elevate every muffin out of the tin, and switch it to a wire rack to permit it to chill utterly.

Notes

Vitamin info is imprecise, for informational functions solely and isn’t to be relied upon. The values exclude the ultimate 2 (non-compulsory) components (the extra chopped strawberries and coarse sugar).

Vitamin

Energy: 247kcal | Carbohydrates: 39g | Protein: 3g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 2g | Trans Fats: 0.3g | Ldl cholesterol: 49mg | Sodium: 225mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 0.3mg

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