Gluten Free Strawberry Muffins
Delicious and flavorful gluten free strawberry muffins that are easy to make and the perfect breakfast treat on the go.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1/34 cup gluten free flour mix such as King Arthur all purpose gluten free, or a mix of quinoa flour, and arrowroot powder (note: if your mix does not contain xanthan gum, add 1 teaspoon)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil such as light olive oil
- 2/3 cup granulated sugar
- 2/3 cup milk
- 1 cup strawberries, capped and diced
Streusel topping:
- 3 Tablespoons butter
- 1/3 cup gluten free flour such as rice, quinoa, or sorghum
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350º
- Line a dozen muffin cups with paper liners, or if you’re not using muffin liners, grease the pans
- Combine streusel topping ingredients and stir together until crumbly, then set aside
- Mix the dry ingredients by combining flour, baking soda, and salt
- Whisk eggs and vanilla together
- Whisk in oil, and then sugar until foamy
- Add in half the milk
- Stir in half the flour mixture
- Repeat with remaining milk and flour, and mix until just combined
- Stir in strawberries
- Divide batter between the paper-lined muffin pan
- Top with streusel
- Bake for 15-18 minutes until done through. A toothpick should come out of the center clean, and muffins should begin to brown around the edges
- Remove form oven and let cool until ready to eat
- Enjoy!