Description
Delicious gluten-free muffins packed with fresh strawberries.
Ingredients
Scale
- 1 cup all purpose gluten free flour (I used 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
- ⅔ cup granulated sugar
- ⅓ cup full-fat sour cream (room temperature, for dairy-free, use dairy-free yogurt)
- ¼ cup unsalted butter (melted but not hot, for dairy-free, use coconut oil or vegan butter)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ¾ cup fresh strawberries (cut into very small pieces)
Instructions
- In a small bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if needed), baking soda, and salt. Set aside for now.
- In a large bowl, whisk together sugar, sour cream, melted butter, eggs, and vanilla extract. Whisk well until fully combined.
- Pour the dry ingredients into the wet ingredients and stir just until mixed (until no lumps of dry ingredients remain).
- Gently stir the chopped strawberries into the muffin batter.
- Line a 12-cup muffin tin with paper liners. Scoop the batter evenly into each paper liner (each about ¾ full). Don’t overfill the muffin liners, ¾ full is perfect.
- Let the muffin batter rest for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the wet ingredients, resulting in more moist muffins.
- Preheat the oven to 350°F (180°C).
- Bake the muffins for 22 to 24 minutes or until lightly browned and a toothpick inserted into the middle of the muffin comes out clean (no wet batter remaining on the toothpick).
- Let the muffins cool before removing them from the tray. Add a very thin strawberry slice on top for presentation (optional, but cute!).
Notes
- For a dairy-free option, substitute sour cream with dairy-free yogurt and butter with coconut oil or vegan butter.
- Ensure muffins are fully cooled before storing.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg