Ingredients
Scale
For the Muffins:
1/2 cup butter, softened (or dairy-free alternative)
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup milk of choice (dairy or plant-based)
2 large eggs
1 3/4 cups gluten-free all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4–1 cup strawberries, finely diced
For the Glaze:
1 tablespoon strawberry jam
1/2 teaspoon vanilla extract (optional)
1–2 tablespoons milk of choice
1 cup powdered sugar
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour in the milk and mix until combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, strawberry jam, vanilla (if using), and milk until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled muffins and let it set before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Calories: 220 kcal per muffin