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!
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.
“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.
Ingredients For Gluten Free Strawberry Muffins
- Cup 4 Cup Flour
- Baking Powder
- Baking Soda
- Brown Sugar
- Cinnamon Sugar
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.
- 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.
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.
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.
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.
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.
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Gluten Free Strawberry Corn Muffins
- 1 1/2 cups Cup4Cup 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
- 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.
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