Gluten-free Strawberry Muffins are bakery style muffins studded with sweet strawberries throughout and a light strawberry glaze drizzled on top. Great for families, these muffins are the best Summer breakfast!
Strawberries may be the best Summer fruit.
In my humble opinion. 🙂
Last year, we grew our own strawberries and they were INCREDIBLE. After moving this Summer, we didn’t quite get there this time. Rest assured, we will definitely have homegrown strawberries next Summer (If you grow just ONE fruit, make it strawberries. Seriously.).
Besides eating them fresh, we like to use Strawberries in smoothies, Kombucha, yogurt, and for baking with. Like in my Double Strawberry Oat Muffins, Strawberry Banana Oatmeal Bread, or Skinny Mini Strawberry Cheesecakes.
One of my favorite ways to eat them is in these gluten-free Strawberry Muffins.
They’re tall, fluffy, sweet, and studded with strawberries throughout. If you want them to be extra sweet, make the strawberry glaze to drizzle on top too.
These muffins are quick and easy to make, with pantry staples, and can be made dairy-free too.
Whether you’ve got too many strawberries or just LOVE all things strawberries, you’re in the right place!
I love how easy it is to make muffins.
These gluten-free Strawberry Muffins are no different. They’re made with simple pantry and fridge staples, like:
- butter (or coconut oil or a dairy-free butter alternative stick)
- milk (whole, 2%, skim or almond)
- gluten-free all purpose flour blend (with xantham gum)
- baking soda
And one more ingredient: STRAWBERRIES.
I recommend dicing the strawberries up into small pieces for the best texture in your muffins. Unless, you prefer larger chunks of cooked berries throughout.
My kids don’t like cooked berries. They were very cautious of these muffins. They were shocked to find out that if you put finely diced fruit in muffins they’re still delicious! Honestly, I’m a huge texture eater so I agree with them 100%.
I suppose you could call finely diced fruit in muffins one of my secret tricks.
I like to add a little strawberry jam to the glaze to add another punch of strawberry flavor. I use my own homemade strawberry jam, but you can use your favorite store bought too of course.
If you don’t have any strawberry jam, feel free to omit it. You may need to add more milk to get the glaze to the right texture. Then you’ll have a simple vanilla glaze to go on top instead.
Which is still super delicious. The vanilla and strawberry combo in this reminds me of Strawberry Shortcake a bit. So good.
Got lots of strawberries? Love all things strawberry? Looking for a simple, Summer breakfast that your kids will love? These gluten-free Strawberry Muffins are the answer.
Tall, fluffy, sweet, filled with strawberries throughout and topped with a light strawberry glaze… does it get any better for breakfast? I think not!
After you make them, let me know what you think! I love to hear from ya’ll. Leave a comment and rating, below, to let me know how it went or if you have any questions.
- 1/2 cup butter, softened (or dairy-free butter alternative)
- 3/4 cup sugar
- 2 tsp vanilla
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4-1 cup finely diced strawberries
- 1 tbsp strawberry jam
- 1/2 tsp vanilla (optional)
- 1-2 tbsp milk of choice (skim, 2%, whole or almond)
- 1 cup powdered sugar
To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.
To a large mixing bowl, add your butter and sugar and beat together till creamy. Add your vanilla, milk and eggs and mix together till just combined.
To the same bowl, add your flour, baking soda and salt and mix together till you have a smooth, thick muffin batter. Add your strawberries and gently fold them into your batter.
Fill each muffin tin about 2/3 way full with batter. Bake at 425 for 5 minutes. Then, lower your oven to 350 and bake for another 14-17 minutes (or till the muffins are springy to touch and a toothpick inserted comes out clean).
Let cool before adding glaze on top.
To a small bowl, add your strawberry jam, 1 tbsp of milk and vanilla. Whisk together till combined. Add your powdered sugar and whisk till smooth. If it's too thick, add 1 more teaspoon of milk at a time (till it has reach your desired consistency).
Drizzle across the tops of your muffins or gently dip them in the glaze.
Stored in an airtight container these last 1-2 days on the counter or about a week in the fridge.