Imagine popping a tiny, moist muffin into your mouth and experiencing an explosion of sweet strawberry flavor that's not only delicious but also completely gluten-free! These adorable mini muffins are the perfect treat for anyone craving a guilt-free, fruity snack that looks as amazing as it tastes. Whether you're managing gluten sensitivity or simply love a delectable bite-sized dessert, these strawberry mini muffins will become your new obsession – so irresistible that you won't believe they're gluten-free!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 mini muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together gluten-free all-purpose flour, almond flour, sugar, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together milk, vegetable oil, and egg until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
- Using a small cookie scoop or spoon, fill each mini muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Always use room temperature ingredients to ensure better mixing and a more consistent batter.
- Don't overmix the batter – mix just until ingredients are combined to keep the muffins tender.
- For extra moisture, consider adding a tablespoon of Greek yogurt to the wet ingredients.
- Choose fresh, ripe strawberries for the most intense flavor.
- If strawberries aren't in season, frozen berries work well – just pat them dry before adding to the batter.
- Check muffins a minute or two early to prevent overcooking, as gluten-free bakes can dry out quickly.
- Let muffins cool completely before storing to maintain their perfect texture.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 11g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 15mg
