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Gluten-Free Strawberry Almond Muffins

Close-up of golden Gluten-Free Strawberry Almond Muffins, one broken open showing the moist interior and strawberries.
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A recipe for moist, bakery-style muffins using almond flour, fresh strawberries, and almond flavor.

Ingredients

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  • 1 3/4 cups almond flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup melted unsalted butter or coconut oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, roughly chopped
  • 1/4 cup slivered almonds, for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, almond extract, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries. If using frozen strawberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. If desired, sprinkle the tops with slivered almonds.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can add 1/4 cup of unsweetened applesauce to the wet ingredients.
  • If your strawberries release too much liquid, gently pat them dry with a paper towel before folding them into the batter.
  • Almond flour absorbs moisture differently than wheat flour; the batter will be thicker than traditional muffin batter.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-strawberry-almond-muffins/