![['Close-up side view of gluten-free strawberry muffins showcasing their golden tops and fresh strawberries.', 'Juicy gluten-free strawberry muffins arranged on a plate, highlighting their moist texture and berry pieces.', 'Detailed view of gluten-free strawberry muffins, emphasizing the fluffy interior and glistening strawberries.', 'Side angle of freshly baked gluten-free strawberry muffins, showing rich colors and crumbly texture.']](https://tastykuche.com/wp-content/uploads/2026/05/gluten-free-strawberry-muffins_1_U1.webp)
Gluten-Free Strawberry Muffins
Enjoy moist and flavorful gluten-free strawberry muffins perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup all purpose gluten free flour (Cup4Cup)
- 1 tsp baking powder
- ½ tsp xanthan gum (only if your flour blend doesn’t already include it)
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ⅔ cup granulated sugar
- ⅓ cup full-fat sour cream (room temperature, for dairy-free, use dairy-free yogurt)
- ¼ cup unsalted butter (melted) (or coconut oil/vegan butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup fresh strawberries (cut into very small pieces)
Instructions
- Mix dry ingredients in a bowl. In a separate bowl, whisk wet ingredients until combined.
- Pour dry into wet and stir just until combined. Gently fold in strawberries.
- Line a muffin tin with liners and fill each about ¾ full. Rest batter for 15 minutes.
- Preheat oven to 350°F (180°C). Bake muffins for 22-24 minutes until golden and a toothpick comes out clean.
- Cool muffins before removing from tray. Optional: top with a thin strawberry slice.
Notes
Ensure not to overfill muffin liners for best results.