Cooking and Serving: 45 minutes | 12 muffins
Ingredients
How to make gluten free strawberry muffins | Tips for making these strawberry muffins | Gluten free strawberry muffins ingredient substitution suggestions
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 12 muffins
Ingredients
How to make gluten free strawberry muffins
Tips for making these strawberry muffins
Gluten free strawberry muffins ingredient substitution suggestions
GF flour blend: Since we’re replacing wheat flour when we’re baking gluten
Baking powder: Double-acting baking powder begins to work as soon as it’s
Salt: Kosher salt, or lightly flaked sea salt, are common in baking mostly
Milk: I like to bake with whole (4%) milk, because it adds flavor and
Butter: Here, we melt the butter since we’re not creaming it with the sugar
Eggs: The eggs provide structure and help the muffins rise into a beautiful
Granulated sugar: Granulated sugar sweetens the muffins, keeps them tender
Light brown sugar: A touch of light brown sugar adds moisture to your muffins
Chopped strawberries: Get the freshest berries you can, cut off the tops,
In a large mixing bowl, whisk together the gf flour blend, xanthan gum,
Fill the lined and greased wells of your standard 12-cup muffin tin full with
If you’d like your muffins to be more beautiful, sprinkle the tops of the
Bake the muffins at 375°F/190°C for at least 25 minutes.
The muffins are not done baking until you can insert a tester (like a
4 gluten free strawberry muffins on wire rack
¾ cup (6 fluid ounces) milk, at room temperature
8 tablespoons (112 g) unsalted butter, melted and cooled briefly
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
¾ cup (150 g) granulated sugar
¼ cup (55 g) light brown sugar
2 ⅛ cups (297 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it; use a
2 ½ teaspoons baking powder
½ teaspoon kosher salt
1 ¼ cups (200 g) hulled and chopped fresh strawberries
2 more medium strawberries, for topping (optional)
Coarse sugar, for sprinkling (optional)
Instructions
Preheat your oven to 375°F.
Line a standard 12-cup muffin tin with grease-proof muffin liners, spray the.
liners with cooking oil spray, and set the tin aside.
In a 4 cup measuring cup or other medium-size bowl with pour spouts, whisk.
In a large mixing bowl, placed the flour blend, xanthan gum, baking powder,.
and salt, and whisk to combine.
Create a well in the center of the dry ingredients and pour in the wet.
ingredients. Mix until just combined. The batter will be thick but not stiff.
Add the chopped strawberries and fold them gently into the batter, trying not.
Fill the prepared wells of the muffin tin completely full with batter. You.
With wet fingers or a wet spoon, smooth any really uneven bits of batter in.
the middle wells to distribute the batter more or less evenly.
Chop 2 optional extra strawberries and distribute evenly on top of batter in.
each well. Press down gently to help them adhere.
Sprinkle the optional coarse sugar lightly on top of the batter in each well.
Place the muffin tin in the center of the preheated oven.
Bake until the tops are lightly golden brown and a tester comes out clean.
when inserted into the center of the middle muffin (about 25 minutes).
Remove the muffin tin from the oven and allow the muffins to cool in the tin.
Gently lift each muffin out of the tin, and transfer it to a wire rack to.
Notes
Nutrition information is imprecise, for informational purposes only and is not
to be relied upon. The values exclude the final 2 (optional) ingredients (the
additional chopped strawberries and coarse sugar).
Cholesterol: 49mg | Sodium: 225mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g |
Vitamin A: 299IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an