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Gluten-free Strawberry Muffins (dairy-free option)

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 muffins
Calories 248 kcal
Author Chelsea Green

Ingredients

Gluten-free Strawberry Muffins

  • 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

Strawberry Glaze

  • 1 tbsp strawberry jam
  • 1/2 tsp vanilla (optional)
  • 1-2 tbsp milk of choice (skim, 2%, whole or almond)
  • 1 cup powdered sugar

Instructions

Gluten-free Strawberry Muffins

  1. To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.

  2. 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.

  3. 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.

  4. 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).

  5. Let cool before adding glaze on top.

Strawberry Glaze (optional)

  1. 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).

  2. Drizzle across the tops of your muffins or gently dip them in the glaze.

  3. Devour!

Recipe Notes

Stored in an airtight container these last 1-2 days on the counter or about a week in the fridge.