Enjoy fresh and fluffy gluten-free strawberry muffins made with a homemade flour blend. A delicious treat for any time of day!
Delicious Gluten-Free Strawberry Muffins: A Homemade Flour Blend Recipe
Are you craving fluffy muffins bursting with juicy strawberries, but following a gluten-free diet? Look no further! This recipe teaches you how to make incredible gluten-free strawberry muffins using a homemade flour blend. The muffins are tender, flavorful, and perfect for showcasing fresh strawberries, creating bursts of sweetness in every bite.
The gluten-free flour blend consists of a mix of white rice flour, brown rice flour, potato starch, corn flour, and xanthan gum. Combine this with sugar, baking powder, salt, cinnamon, milk, vanilla extract, melted butter, an egg, and fresh strawberries to create a delicious batter. Bake at 400F for 15-20 minutes and get ready to enjoy warm, mouth-watering gluten-free muffins packed with fresh flavor, ideal for breakfast, brunch, or a satisfying snack.
Berry Bliss: Indulge in these Heavenly Gluten-Free Strawberry Muffins!
Hello everyone and welcome to minimalist Gourmet where today I’ll be teaching you how to make some delicious gluten-free strawberry muffins these muffins are so tender and have that fresh delicious strawberry flavor I can’t wait let’s get started you can use whatever gluten-free flour blend that you would like but today I’ll be using my gluten-free flour.
Blend that I’ve made for baked goods as with all of my videos there’s a recipe in the description below so definitely check that out along with that there’s a short that you should watch of me making this exact flower Blend or could use allpurpose flour if you’re not on a gluten-free diet whichever flour you choose to use you’re going to need to.
Put in 1 and 1/2 cups 3/4 of a cup granulated white sugar turbinado sugar would also work really well here 2 teaspoons of baking powder a mere 1/4 teaspoon salt to make those flavors pop and half a teaspoon of ground cinnamon we’re going to set aside our dry ingredients so we can work on our wet ingredients our wet ingredients here.
Starts with 1/2 of a cup milk that’s at room temperature and we’re going to put in 1 and 1/2 teaspoons vanilla extract I have 1/3 of a cup butter that I’ve just barely melted here and you want to make sure that this isn’t super hot in fact I like to give everything a nice little stir here so that evens the temperature out a bit because I’m going.
To be placing in an egg next and you want to make sure that butter Isn’t So rocket hot that it coagulates any of the proteins in the white give this a very thorough mix to beat that egg into the milk don’t worry the butter will definitely separate and stay like an oil slick on top that’s not a problem thoroughly mix a dry ingredients before.
Making a small well in the center in which we can pour the wet ingredients the reason that you mix the dry ingredients separately and the wet ingredients separately and then bring them together is this technique is what creates a very nice tender crumb or Texture when we finally bake it you can mix the wet ingredients separately as.
Much as you want and the dry ingredients separately as much as you want but once you bring them together you want to try to work this mixture as little as possible until it just comes together so I’m going to stir this until everything is nice and mixed here but not overwork it and I don’t see any big traces of flour through here once I see that I’m.
Going to stop and I’m going to walk away I have about a cup and a/ qu of strawberries that I’ve washed helded and then diced pretty fine here and I’m going to pour them right on top gently fold in these strawberries by making a swooping and a cutting action just like this until they’re just mixed in you don’t want to over stir these.
Because you’re going to break down those strawberries and they’re going to bleed out a little bit into your batter after a couple of folds it should look like this and you’re done stop mixing I’ll be baking my muffins in these silicone cupcake liners which you’ve seen me use a dozen times on this channel before they are durable flexible nothing sticks.
To them and the best part is they stand on their own without the need for a muffin tin when portioning out your batter you do want to be fairly generous and fill up your muffin liners until they are about 4 fths of the way full as this bakes of course this batter will expand by a bit but but it doesn’t expand by a whole lot as you can see I.
Filled my muffin liners fairly full and I didn’t have any problem with them overflowing once I bake them this recipe I’ve provided today yielded exactly 12 muffins and we’re going to bake these in a preheated 400° oven for about 15 to 20 minutes 18 minutes later I’m pulling out my muffins and they look like this.
Absolutely delicious of course check to make sure they’re done you can use a toothpick or a piece of spaghetti and stick it in the center pull it out make sure it comes out clean there shouldn’t be any wet or raw dough stuck to it as soon as you’ve determined their done you want to pull them off of the baking sheet so they don’t continue to.
Cook and overcook if you have a cooling rack go ahead and use that I don’t actually have a cooling rack but this little rack for my toes driven works great and guys it really is just that easy to make these delicious gluten-free strawberry muffins in your own home Kitchen tonight I want to thank each and every one of you for watching I really.
Do appreciate your time and attention today thank you so so much I really hope you enjoyed the episode and you got a little something useful out of it I hope to see you all again here next time on the next episode of minimalist Gourmet
