Gluten-Free Strawberry Muffins are a perfect spring and summer treat!
Several years ago I did a series that I called Martha Stewart Cakes the Gluten-Free Way. I basically took Martha Stewart cake recipes and converted them to gluten-free. I loved this series and so did my readers. If you are a long time reader, you might remember that series.
For various reasons I took a break from that series and never got back to it. Over the last few months, as I was converting recipes to gluten-free, I realized how much I missed that series. I loved sharing my tips for converting recipes to gluten-free. I also loved keeping it real by sharing the failures along the way. Because we all know that with gluten free baking there will be some failures.
So, I decided to bring the series back. But this time it will be a little different.
Instead of just converting Martha Stewart cakes or recipes to gluten-free, I am going to show you all kinds of recipes that I convert to gluten-free. Some will be from cookbooks, some will be family favorites, and others will be from around the internet.
I will show you what I did, what worked, what didn’t, and the final recipe. I hope it is a series that you enjoy and that you will help you with your gluten-free baking.
My goal has always been to help readers make gluten-free cooking easy and delicious. I hope these recipes will inspire you in your gluten-free cooking journey.
Today we are starting things off with a delicious strawberry muffin. This is a Pioneer Woman’s recipe that she shared on the Land O’Lakes website. The gluten-free version turned out delicious!
I did make a few changes though.
The original recipe was for mini muffins. I made the regular sized. I also realized that the recipe was not going to make very many muffins. I have three teens. Enough said. I doubled the recipe, which is how I shared it below. It makes about 18 regular sized muffins. If you want a small batch just half the recipe.
I have shared before that I don’t like the xanthan gum in muffins. It makes the texture funny. If you struggle with getting gluten-free muffins just right, skip the gums. Yes, just leave them out.
The problem with leaving it out though is that most pre-made blends contain xanthan gum. So, for muffins I use individual flours. This way I can control the amounts and I can leave out the gum.
I skipped the strawberry flavored butter for serving on these, but I am sure it is delicious.
Because I was taking pictures of these I decided to go ahead and add food coloring to them. It turned them pink and did take nice photos, but for everyday muffin making I will probably just leave it out. You don’t need it unless you are going for the fun pink muffin look.
My favorite muffin pan is USA Muffin Pan. (Affiliate Link)
I will also add that these are a pretty sweet, more like a dessert, type of muffin. More like a bakery style muffin. We love muffins like that though. So good!
Now for the recipe!
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3-5 drops red food coloring (optional)
- 1 1/4 cups white rice flour
- 1/2 cup + 2 tablespoons sweet rice flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup finely chopped strawberries
- Preheat oven to 375 degrees.
- Line muffin tin with liners or grease well. Set aside.
- In a bowl combine white rice flour, sweet rice flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a bowl cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add food coloring if using.
- Alternate adding flour mixture and buttermilk to batter. Mix on low just until combined.
- Carefully fold in strawberries.
- Scoop into muffin cups filling about 3/4 full.
- Bake for 18-20 minutes or until the toothpick in the center comes out clean.
- Remove to wire rack to cool.
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 58mgSodium: 281mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
Nutritional values are approxomite and aren't always accurate.