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Gluten-Free Strawberry Cream Cheese Muffins with Streusel Topping For Spring Desserts

Gluten-Free Strawberry Cream Cheese Muffins with Streusel Topping For Spring Desserts
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Delicious and moist gluten-free muffins filled with strawberries and topped with a crunchy streusel, perfect for spring desserts.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • 1 large egg
  • ½ cup cream cheese, softened
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, chopped
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar, egg, cream cheese, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chopped strawberries gently.
  6. In a small bowl, mix the rolled oats, brown sugar, and melted butter to create the streusel topping.
  7. Divide the muffin batter evenly among the muffin cups and sprinkle the streusel topping on each muffin.
  8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for a few minutes before transferring to a wire rack.

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Notes

  • Make sure to use gluten-free certified ingredients.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to substitute strawberries with other berries if desired.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-strawberry-cream-cheese-muffins-streusel/