Deliciously moist and with a tender crumb these strawberry muffins are perfect for breakfast or as a snack.
2 cups gluten-free flour (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread, softened* (Smart Balance or Earth Balance)
1 teaspoon vanilla
1/2 cup almond milk
1 1/4 cup chopped strawberries**
Preheat oven to 350°. Prepare a muffin pan by spraying with cooking oil or lining with cupcake liners.
Measure the flour using the fluff, scoop, and sweep method.
In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar. Then beat in the eggs and vanilla. Next, mix in the almond milk.
Add the flour mixture to the batter and mix until combined. Then fold in the chopped strawberries.
Fill muffin cups about 3/4 full. And bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.
Remove from the oven and let the muffins sit in the pan for about 5 minutes to finish cooking and setting up.
Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan. Carefully lift muffins out of the pan and place them on a wire rack to continue to cool.
* To soften the buttery spread leave on the counter for 10-15 minutes.
** Chop the strawberries more on the smallish size. No bigger than 1/2 inch square. Use fresh or frozen strawberries. If using frozen let them thaw for 5-10 minutes just until soft enough to chop.
Keywords: gluten-free muffins, gluten-free breakfast, gluten-free strawberry muffins, gluten-free recipes