These Gluten Free Strawberry Mini Muffins are the perfect on the go snack, made with less sugar than regular muffins. They are simple to make and freeze easily for those busy days.
Written by: Brielle of Breezy Bakes
I owe an apology. It has been weighing heavy on my mind for quite sometime. I have been judgmental, non-forgiving, skeptical, and close minded. So here it goes…
Mister…Miss…whatever…Strawberry, I am so very sorry that I thought I didn’t like you. It’s only because I have eaten quite a few of your sour brothers and sisters, and I thought that was all you ever had to offer. Apparently there is much more to you than your pucker-lip inducing relatives. Who knew you could be so delicious?!
There, I did it. Yes, I apologized to strawberries everywhere.
I’ve just never been a fan of those adorably shaped fruit gems. I always WANT to like them, but I just can’t. More often than not they are either too sour or have a really weird chemically taste…probably leftover pesticides that survived the rinsing and washing.
But anyway, they always look so good to me. So I usually end up buying them and almost immediately end up regretting the purchase after the first bite from the container.
Well, that is no more!
The last few weeks I have been buying strawberries that are downright delicious. So delicious that I can’t even keep a single carton lasting longer than a day. They have been so sweet and juicy. And thus I have discovered that yes, I do like strawberries. Who knew???
After buying a few cartons of strawberries for a great deal a few weeks back, I was determined to make enough of them last to the point that I could bake something with them in the recipe. I may have had to hide a few handfuls of strawberries from my family, but the sneakiness all paid off when I popped these Gluten Free Strawberry Mini Muffins into the oven.
These muffins will surely become your favorite breakfast, on-the-go snack, healthy dessert you ever did find. Seriously, these are so good I debated whether or not to slap on some strawberry frosting and call them cupcakes.
Really, they are lower in sugar than most muffins because of the use of maple syrup in the batter. Plus they have fresh strawberries baked right into them, plus they are mini. And who doesn’t love mini???
The muffins are the perfect texture, being light and fluffy on the inside with a very subtle sugary crunch on top, They are absolutely delicious right out of the oven. In fact, I am quite confident that there will be many muffin casualties immediately following the ding from the oven timer.
The pockets of strawberries are warm and gooey, with a taste comparable to your favorite granny’s homemade jam. And the cake part is full of sweetness with a hint of maple. Your house will be bursting with all kinds of a yummy aroma.
Go ahead and make these winner muffins and store a few in the freezer for those days you just want to be lazy. You deserve it.
What are your feelings toward the strawberry???
Gluten Free Strawberry Mini Muffins
Yield: 4 dozen
Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 26 mins
These Gluten Free Strawberry Mini Muffins are the perfect on the go snack with less sugar than regular muffins. They are simple to make and freeze easily for those busy days.
1 cup butter, melted
1/2 cup brown sugar
1/2 cup pure maple syrup
2 eggs plus 2 egg yolks
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 cup white rice flour
1/2 cup gluten free oat flour
1/2 cup potato starch (not potato flour)
1/4 cup tapioca starch
1/4 cup sweet sorghum flour
1 cup freshly chopped strawberries
Preheat oven to 400. Line mini muffin tins with paper liners and set aside.
In a large mixing bowl, beat together melted butter, brown sugar, maple syrup, eggs, and egg yolks on medium speed until pale and smooth.
In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, white rice flour, oat flour, potato starch, tapioca starch, and sweet sorghum flour.
Pour dry ingredients into wet ingredients and mix on low speed until incorporated, scraping down the sides as needed. Gently fold in chopped strawberries until just mixed.
Fill muffin liners 2/3 way full and bake, one pan at a time, for 11-13 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean.
Immediately remove muffin tin and set on a cooling rack. Carefully remove muffins from tins and allow to finish cooling on racks.
Recipe freezes easily and muffins keep for 2-3 days in Tupperware at room temperature.
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