The main thing you need to know about these muffins is that they miiight be the best I’ve ever had, and if I hadn’t scooped the gluten free flour out of the bag to make them I’d never, ever guess they were GF.
Moist and tender on the inside with a crystal-sugar crunch on the outside, they are a MUST TRY for the summer season when we’ve got fresh and juicy strawberries coming out of our ears!
Fresh Strawberry Muffins Inspired by Trader Joe’s
The idea for these gluten free strawberry muffins came from my sister in law. We have a habit of texting each other fun and interesting products we think the other might like. From shower cleaners to rainbow boba drinks, garden planter inserts to vegan cheese dips — between the two of us we’ve got a recommendation for pretty much any type of anything you might be looking for.
Last month she sent me a photo of the Gluten Free Strawberry Muffins she bought at Trader Joe’s that her kids just loved. I couldn’t stop thinking about them — up until that point I’d never had a strawberry muffin and was very intrigued — so I had her send me a photo of the ingredient list so I could try and recreate them.
Full disclosure: I have yet to try the TJ’s muffins but there is ZERO reason to make the trek because these soft and fluffy, perfectly sweet and berry-packed muffins are so, so, so good! My middle stuffed two in his mouth as a snack in under a minute. My husband ate one then panicked thinking I’d accidentally used regular, all-purpose flour instead of gluten free flour (we don’t keep reg flour in the house, but that’s how fantastic they are.)
Long story short, you need to try these outrageously delicious gluten free strawberry muffins for yourself!
Ingredients Needed
Raid your fridge and pantry for the baking staples and juicy berries you’ll need to make this easy, gluten free muffin recipe.
- Butter. I always use salted butter in my cooking and baking. If you’re using unsalted butter, you might consider adding an extra pinch of salt to the dry ingredients.
- Buttermilk. Provides a hint of tang and rich moistness to these muffins. Trader Joe’s Strawberry Muffins include buttermilk and if they hadn’t I don’t know if I would have reached for it. That said, it will become a staple in my gluten free muffins from now on because it adds so much to both the flavor and texture of the muffins.
- Granulated sugar. Plain ol’ white sugar sweetens things up.
- Eggs. Add structure and volume.
- Vanilla extract and cinnamon. Just a touch of both adds the NICEST cozy flavor.
- Gluten free baking flour blend. I tested this recipe using King Arthur Flour Gluten-Free Measure for Measure Flour. I do think this recipe would work well with other brands/blends. Be sure the blend you use includes xanthan gum as a binder.
- Baking powder and baking soda. A specific blend of both give us tall and fluffy muffins.
- Strawberries. The star! Chop your strawberries into small pieces then fold them into the batter. No need to toss them with flour first — they won’t sink. You could swap in any other fresh berry to this muffin base. Blueberries or raspberries would be great!
Can I Make These Vegan?
I’ve only tested this recipe using regular butter, milk, and eggs, but feel optimistic that they could be made with dairy-free / vegan substitutions for each. Here’s what I’d do:
- Use vegan butter. I like Country Crock Plant Butter Sticks with Avocado Oil.
- Make vegan buttermilk. Add 1/2 teaspoon distilled white vinegar to 1/2 cup plant-based milk then stir and let sit for 10 minutes before adding to the recipe.
- Use powdered egg replacer. I like how Bob’s Red Mill Powdered Egg Replacer works in other recipes as a vegan egg replacement.
Ok — grab your apron, preheat the oven and let’s bake!
How to Make Gluten Free Strawberry Muffins
Start by adding softened butter and sugar to the bowl of an electric mixer or to a large mixing bowl if using a handheld mixer. Beat on medium-high speed until the butter is pale yellow, 1 minute.
Add two eggs one at a time, mixing until the egg is just combined before adding the next one. Add a splash of vanilla extract then mix to combine. Scrape down the sides of the bowl with a spatula.
In a separate mixing bowl, whisk together gluten free baking flour blend, baking powder, baking soda, cinnamon, and salt then add half the mixture into the bowl and mix on medium speed until just combined.
Add buttermilk then mix to combine, and then add the remaining dry ingredients and mix to combine.
Remove the bowl from the stand then add chopped fresh strawberries and use a spatula to fold them into the muffin batter, which will be fairly thick.
Line two muffin tins then scoop 1/4 batter into the cups — I use an ice cream scoop — and bake at 375 degrees for 19-21 minutes, or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
Let the muffins sit inside the tins for 5 minutes before removing to a cooling rack to cool completely. I’m telling you, the crackly sugar top and tender insides studded with sweet strawberries is simply irresistible. The PERFECT summer treat!
How to Freeze
These muffins freeze beautifully. Cool them completely to room temperature then place inside a Ziplock freezer bag, remove the air, and freeze for up to 3 months. Thaw in the refrigerator or on the counter then enjoy (again).
Whether it’s your first time trying strawberry muffins, or 100th, I just know you’re going to LOVE this homemade, gluten-free strawberry muffin recipe! Enjoy!
More Gluten Free Baked Goods You’ll Love
- Gluten Free Green Smoothie Muffins
- Almond Flour Blueberry Muffins
- Gluten Free Zucchini Bread
- Gluten Free Pumpkin Bread
- Gluten Free Banana Nut Mini Muffins
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Gluten Free Strawberry Muffins
Description
Gluten Free Strawberry Muffins are moist and tender on the inside with a crystal-sugar snap on the outside. Perfectly sweet and summery!
Ingredients
- 1/2 cup (1 stick) butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten free flour baking blend WITH binder (see notes)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1-1/2 cups chopped strawberries
Directions
- Preheat oven to 375 degrees then line 2, 12 cup muffin tins with 15 liners total and set aside.
- Add softened butter and sugar to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then beat on medium-high speed until mixture is pale yellow, 1 minute. Scrape down the sides of the bowl then add eggs one at a time, mixing on medium speed until just combined before adding the next egg. Add vanilla then mix on medium speed until just combined. Scrape down the sides of the bowl.
- To a small mixing bowl add gluten free flour blend, baking powder, baking soda, cinnamon, and salt then whisk to combine. Add half the dry ingredients to the wet ingredients then mix on medium speed until just combined. Add buttermilk then mix on medium speed until just combined. Add remaining dry ingredients then mix on medium speed until just combined. Add chopped strawberries then fold into the batter with a spatula.
- Scoop 1/4 cup batter into each lined muffin cup then bake for 19-21 minutes, or until golden brown and a toothpick inserted into the center of the muffins comes out clean, rotating pans 180 degrees halfway through. Let muffins cool in the tins for 5 minutes before removing to a cooling rack to cool completely.
Notes
- I tested this recipe using King Arthur Gluten-Free Measure for Measure Flour. Your results may vary if using a different GF flour blend.
- To freeze: cool muffins on the cooling rack completely then place inside a Ziplock freezer bag and freeze. Thaw in the refrigerator or on the counter.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin
Made these tonight they are great!
I’m so glad you loved them, Tonya! Thank you so much for your feedback and recipe rating!
I’m hoping it’s a typo because I simply don’t understand the math: “… then line 2, 12 cup muffin tins with 15 liners total …”
Shouldn’t it be “with 24 liners total”?
Nope! No typo. :) This recipe makes 15, standard-size muffins total so you’ll need two, 12 cup, standard-size muffin tins if you want to bake all of them at the same time. Or, you can bake 12 muffins using one standard-size muffin tin then line/fill/bake three more after that to use up all the batter.
Was little confused about sugar topping but they don’t need anything added. Family loved them. I added about 2 cups chopped strawberries and was super. There were none left to freeze. Will make again.
Fabulous — I’m so glad they were a hit, Michelle!
Super yummy! Light and fluffy, and that little bit of cinnamon makes these SO tasty!
I’m SO glad you loved these, Heidi!! That hint of cinnamon really makes a difference!
Hi Kristin! I’m a longtime reader/follower but it’s been a minute since I’ve actually popped on the blog. I just wanted to say that I really love the way you explain the recipe and walk through each ingredients role. Super helpful! Excited to try these.
You are so kind – you have no idea how nice it is to hear that you are finding the text helpful, Meg! I so appreciate you taking the time to tell me and hope you LOVE these muffins!!
I’m new into the GF world and having fun exploring new recipes for my old ones. You talk about using a binder, but I didn’t find it in your notes (I’m sure operator error😊) would you mind sharing that info?
No worries, Charla! If you use the King Arthur Flour Gluten-Free Measure for Measure Flour I linked to, you don’t need to add any binders because that flour blend already includes one (xanthan gum). Let me know if that helps!
Think you could pull off a frozen strawberry muffin option???? I always have frozen berries on hand, but fresh is limited to in-season timing for me. (I buy fresh-picked and freeze for the year) 🤪 I’m just uncertain what needs to be altered for frozen fruit in baking. Thanks for all you do!! 🥰
I think pre-chopped then frozen strawberries (vs whole frozen strawberries that you’d have to thaw then chop which would become mushy) would be fine! I’dd add them to the batter frozen then plan on tacking on extra baking time! :D
These look great! Two questions: I don’t see any instructions for the sugary topping you rave about. And can regular flour be substituted if gluten free isn’t an issue.
Hi Carol! The crispy sugary texture on the top happens naturally, but you could add a sprinkle of course sugar on top if you really want a big crunch (the Trader Joe’s muffins have crystal/course sugar on top of them!) I can’t test these using regular, all-purpose flour on account of my Celiac Disease, but that should work!!