Gluten-Free Strawberry Muffins

Ingredients

• 1 cup all purpose gluten free flour ((I used Cup4Cup)*)
• 1 tsp baking powder
• ½ tsp xanthan gum (only if your flour blend doesn’t already include it)
• ½ tsp baking soda
• ¼ tsp salt
• ⅔ cup granulated sugar
• ⅓ cup full-fat sour cream (room temperature, for dairy-free, use dairy-free yogurt)
• ¼ cup unsalted butter (melted but not hot, for fairy-free, use coconut oil or vegan butter)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ¾ cup fresh strawberries (cut into very small pieces**)

Steps

1. 1

   In a small bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if needed), baking soda, and salt. Set aside for now.

2. 2

   In a large bowl, whisk together sugar, sour cream, melted butter, eggs, and vanilla extract. Whisk well until fully combined.

3. 3

   Pour the dry ingredients into the wet ingredients and stir just until mixed (until no lumps of dry ingredients remain).

4. 4

   Gently stir the chopped strawberries into the muffin batter.

5. 5

   Line a 12-cup muffin tin with paper liners. Scoop the batter evenly into each paper liner (each about ¾ full). Don’t overfill the muffin liners, ¾ full is perfect.

6. 6

   Let the muffin batter rest for 15 minutes before baking. This gives the gluten-free flour a chance to absorb some of the wet ingredients, resulting in more moist muffins.

7. 7

   Preheat the oven to 350°F (180°C).

8. 8

   Bake the muffins for 22 to 24 minutes or until lightly browned and a toothpick inserted into the middle of the muffin comes out clean (no wet batter remaining on the toothpick).

9. 9

   Let the muffins cool before removing them from the tray. Add a very thin strawberry slice on top for presentation (optional, but cute!).