Gluten Free Strawberry Muffins
Moist and fluffy gluten free strawberry muffins make the best breakfast and/or treat. These muffins have perfect tops with strawberry swirls and bits of strawberry in each bite.
Equipment
- Large Bowl
Ingredients
- ⅓ cup Vegetable oil
- ½ cup Sugar
- 1 Egg
- 1 cup + 1 tbsp Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 2 oz. Whole milk
- zest of ½ a lemon
- ½ cup Small diced strawberries
For the jammy swirl:
- ½ cup Diced strawberries
- 1 tbsp Lemon juice (Fresh)
- 1 tbsp Sugar
Instructions
For the jammy swirl:
- Add the diced strawberries, lemon juice, and sugar in a small sauce pan on medium high heat. Watch and stir occasionally until strawberries break down and the mixture reduces and thickens.
- Set aside.
For the muffins:
- While the mixture reduces start the muffin batter. Preheat oven to 350 degrees and spray 6 cavities in a muffin tin with nonstick cooking spray.
- In a large bowl stir together vegetable oil and sugar then add the egg. Stir together well then add the gluten free flour, baking powder, baking soda, and kosher salt.
- Stir until a thick batter forms and then add the whole milk. Stir well until a smooth batter forms and then stir in the diced strawberries and lemon zest.
- Scoop batter into a muffin tin. Top each muffin with a teaspoon of the jammy strawberry mixture and swirl with a toothpick. Top with sliced almonds and bake for 30 minutes.
- Let muffins cool in pan for at least 10 minutes before removing.
Tried this recipe?Let us know how it was!