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Garlic & Zest

Gourmet Cooking at Home!

Light and Fluffy Gluten Free Strawberry Muffins

Gluten Free Strawberry Muffins
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If you or someone you know adheres to a gluten free diet, this gluten free muffin recipe should be in your recipe box. These sweet, cakey corn meal muffins are made with a gluten free flour substitute and studded with fresh strawberries. The best part is the crackly, cinnamon-sugar dome. These light and fluffy gluten free strawberry muffins won’t last long!

mixing dry ingredients together with a whisk.

Gluten Free Eating

I have friends and relatives who adhere to a gluten free diet. In some cases, it’s by medical necessity because of a wheat allergy, for others it just makes them feel better. Whatever the reason, I’ve done a fair amount of gluten free baking to see how it compares to regular recipes. I’ve mixed my own “flours” like in this gluten free banana bread recipe and I’ve swapped my regular streusel for a nut based alternative in these gluten free blueberry muffins.  I’ve also had good success with these almond meal flour pancakes. This was the first time, however, that I tried out a ready made gluten free flour substitute and the results surprised me.

 

combining wet ingredients in a bowl.

“Flour” For Gluten Free Muffin Recipe

I used Cup 4 Cup gluten free flour in this muffin recipe. Made for Williams-Sonoma by Thomas Keller and his team of chefs, this flour alternative is as its named: a cup for cup substitute for regular flour. It produces tender, moist and quite comparable results to regular all purpose flour with one caveat. It doesn’t achieve that “just right” texture, flavor and consistency until AFTER it’s baked. If you’re like me, and can’t help licking the beaters, this is where it falls short. (I know, you’re not supposed to eat raw flour at the risk of salmonella — so I shouldn’t have to even mention it — because you know that risk too. But the simple truth is, we do it. With this flour — you won’t.) The consistency of the batter is gluey and slick and wholly unappetizing. That said, when it’s baked into your favorite recipe, it works wonders.

 

colander of fresh strawberries.

Ingredients For Gluten Free Strawberry Muffins

  • Cup 4 Cup Flour
  • Cornmeal
  • Baking Powder
  • Baking Soda
  • Salt
  • Brown Sugar
  • Eggs
  • Butter
  • Milk
  • Strawberries
  • Cinnamon Sugar

 

adding strawberries to gluten free muffin recipe.

To Make The Muffins

Like most muffin recipes, this one blends the wet ingredients and dry ingredients in separate bowls before combing them together and folding in the the fruit.

Tips:

  • Whisk the eggs together, then add the milk. Add the melted butter last (because if you’re like me, it just came out of the microwave and it’s hot — and you don’t want to scramble the eggs).
  • Line a muffin tin with paper liners and spray each liner with vegetable spray. (You don’t want to have to fight to get every crumb out of the muffin tin, right?)
  • Taste the strawberries. If they’re sweet and juicy, fold them directly into the batter.  If they’re a bit on the tart side, you may want to add a tablespoon of sugar and give them a quick toss. However, don’t let the berries sit too long, otherwise they’ll start to give up their juices and it’ll turn your batter a pink color when you fold them in.

 

making cinnamon sugar topping for muffins before baking.

Do They Taste Like Corn Meal Muffins?

  • While these gluten free strawberry muffins have corn meal in them, they don’t have the dry, crumbly consistency of regular corn meal muffins.
  • These strawberry corn meal muffins are very light and fluffy. Almost cake-like.
  • Unlike many gluten free muffin recipes, these aren’t overly sweet. They’re more balanced and the brown sugar along with the corn meal gives them a beautiful golden hue.  
  • The strawberries bake into pockets of sweet, tart fruit flavor throughout the muffins.
  • A full teaspoon of cinnamon sugar on each muffin, creates a crackly topping that’s irresistible.

sprinkling strawberry muffins with cinnamon sugar.

Baking and Resting

  • Bake the muffins until they are crusty and golden on the outside and a cake tester comes out clean.
  • Remove the gluten free strawberry muffins and let them rest a few minutes before removing them from the pan.
  • Best when served warm.

 

Gluten Free Strawberry Muffins hot from the oven.

Freezing Gluten Free Muffins

  • Freeze the muffins after they’ve baked and cooled to room temperature. 
  • Place the baked muffins on a baking sheet and freeze until solid, then transfer to a zip top freezer bag. Muffins will keep for up to a month.
  • To reheat: Let the muffins thaw to room temperature and warm for 10 minutes in a 300° oven.

 

Baked muffins on a marble board.

Fruit Substitutions

If you don’t have strawberries on hand, you can substitute other ripe berries, fresh diced peaches or even pears in the batter.

I served these gluten free strawberry muffins to a mixed group of diners for  brunch and they were happily gobbled up by both camps. Enjoy.

 

Eating Strawberry Corn Meal Muffin.



Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Print Pin
4.89 from 9 votes

Gluten Free Strawberry Corn Muffins

A not too sweet, soft corn muffin riddled with ripe strawberries in every bite. These muffins are tender and light with a crusty cinnamon sugar dome.
Course Breakfast, Side Dish
Cuisine American
Keyword muffins, strawberries
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 210kcal

Ingredients

  • 1 1/2 cups cup 4 cup gluten free flour or other substitute
  • 1/2 cup fine ground cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 6 tablespoons butter melted
  • 1 cup milk
  • 1 cup diced strawberries
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 400°. Line a standard muffin pan with paper liners sprayed with vegetable spray. Set aside.
  • In a medium bowl, whisk together the gluten free flour, cornmeal, baking powder, baking soda, salt and brown sugar. Whisk to combine and set aside.
  • Crack the eggs into a large bowl and whisk briskly. Add the milk and melted butter and whisk to combine. Add the flour mixture to the egg mixture and stir until the ingredients just come together and are moist.
  • Add the chopped strawberries to the cornmeal batter and use a rubber spatula to fold the berries into the batter evenly. Divide the batter among the 12 muffin cups.
  • Mix the sugar and cinnamon together. Sprinkle the cinnamon sugar liberally over the muffins and bake for 15-18 minutes or until a cake tester comes out clean. Let the muffins rest in the pan for a few minutes before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 170mg | Potassium: 163mg | Fiber: 2g | Sugar: 16g | Vitamin A: 260IU | Vitamin C: 7.1mg | Calcium: 83mg | Iron: 1.1mg

Pin “Gluten Free Strawberry Muffins” For Later!

Need a good gluten free muffin recipe? You'll love gluten free strawberry muffins. Unlike dry, crumbly corn meal muffins, these are moist and tender! #cornmuffinrecipes #glutenfreemuffins

More Gluten Free Favorites:

Almond Flour Banana Pancakes
Almond Flour Banana Pancakes
Gluten-Free Banana Coconut Bread
Gluten-Free Banana Coconut Bread
Gluten-Free Blueberry Muffins
Gluten-Free Blueberry Muffins

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Comments

  1. Jessie P says

    March 4, 2021 at 12:52 PM

    I’m confused by the first line:

    1 1/2 cups cup 4 cup

    Is it 1 1/2 cups gf flour or 4 cups?

    Reply
    • Lisa Lotts says

      March 4, 2021 at 2:06 PM

      Cup 4 Cup is the brand of gluten free flour that I used in this recipe. The recipe need 1 1/2 cups of commercially available gluten free flour blend — not to be confused with straight almond flour or other nut flours.

      Reply
  2. Veronica says

    July 8, 2020 at 8:25 PM

    These are so good! I ran out of my gluten free flour mix so I want to use coconut or wild rice flour. Not sure how they’ll turn out. I also want to substitute the brown sugar for maple sugar. Has anyone used those flours.

    Reply
    • Lisa says

      July 9, 2020 at 7:35 AM

      I think maple sugar would be fine. I haven’t tried it with coconut or wild rice flour, so I’d love to hear how it works for you.

      Reply
  3. Ruthie says

    May 25, 2020 at 12:07 PM

    These came out really good – I used Measure 4 Measure Flour by King Arthur and they came out great. Thanks for the recipe.

    Reply
    • Lisa says

      May 26, 2020 at 7:31 AM

      So glad you enjoyed them Ruthie!

      Reply
  4. Nancy Klepper says

    April 21, 2020 at 10:54 AM

    What awesome muffins! It’s hard to find a gluten free muffin or bread that resembles and has the texture of one containing gluten. This recipe nails it! I did Substitute the milk with nom-dairy milk due to my dairy allergy. So heavenly delicious! I’m in love, thank you so much!

    Reply
    • Lisa says

      April 21, 2020 at 11:45 AM

      I’m so happy you like the muffins, Nancy! I agree that many gluten-free muffins miss on texture, but even my gluten-full family didn’t miss a thing with these.

      Reply
  5. Meredith says

    July 18, 2019 at 2:03 PM

    What a great recipe! Muffins have been a challenge for me and these are so delicious and light. Thank you!

    Reply
    • Lisa says

      July 18, 2019 at 6:14 PM

      I’m so glad you like them, Meredith!

      Reply
  6. Jeannette (Jay Joy) says

    May 23, 2019 at 7:00 PM

    I live in a small island. My friend is bringing me gluten free flour and frozen strawberries! it is on!

    Reply
    • Lisa says

      May 25, 2019 at 8:02 AM

      Hope you enjoy them, Jeannette!

      Reply
  7. kim says

    May 23, 2019 at 5:47 PM

    Yum! These are perfect for summer and spring brunches!

    Reply
  8. Anita @ Daily Cooking Quest says

    May 23, 2019 at 5:19 PM

    My local grocery store has strawberries on sale, so this post is perfect timing. I’ll be making a batch for this weekend brunch.

    Reply
  9. The Peasant's Daughter says

    May 23, 2019 at 5:11 PM

    Never would have thought to use corn meal, so I’m definitely intrigued. Will be saving this for weekend brunch. Thanks!

    Reply
  10. Sara Welch says

    May 23, 2019 at 4:56 PM

    These are some really delicious muffins! They go well with my morning cup of coffee! Great way to start my day!

    Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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