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Irresistible Strawberry Muffins with Crumble Topping

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Delight in the sweetness of fresh strawberries and a crunchy crumble topping with these gluten-free muffins, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour (certified gluten-free)
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold butter, diced

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Mix the melted butter, milk, eggs, and vanilla in another bowl until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the strawberries.
  5. Prepare the crumble by combining brown sugar, flour, oats, cinnamon, and diced cold butter in a small bowl. Mix until crumbly.
  6. Fill muffin cups about 2/3 full with the batter and sprinkle the crumble topping on each.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for a few minutes before transferring to a wire rack.

Equipment

Notes

Allow the batter to rest for 10 minutes before baking for better texture. Store in an airtight container for up to 5 days.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-muffins-with-crumble-topping/