Flavorful Gluten-Free Browned Butter Strawberry Muffins
These gluten-free muffins combine the nutty depth of browned butter with bright, juicy strawberries for a moist, tender breakfast treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups gluten-free flour blend (about 250g) with xanthan gum included
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, browned and cooled
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) buttermilk (or dairy-free yogurt/milk with lemon juice as substitute)
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 teaspoon lemon zest (optional)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Swirl gently as it melts and foams until it turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Prepare dry ingredients: In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In another bowl, whisk eggs and granulated sugar until well blended. Add browned butter, vanilla extract, and buttermilk, stirring until smooth.
- Combine wet and dry mixtures: Pour wet ingredients into dry and fold gently with a spatula until just combined to keep muffins tender.
- Add strawberries and lemon zest: Fold in chopped strawberries and lemon zest gently, distributing evenly without breaking berries.
- Prepare muffin tin: Line a 12-cup muffin tin with paper liners or grease well.
- Fill muffin cups: Spoon batter evenly into muffin cups, filling each about ¾ full.
- Bake: Place in preheated oven at 375°F (190°C) and bake for 18-22 minutes until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use medium-low heat and swirl butter frequently to avoid burning. Fold batter gently to prevent dense muffins. Pat strawberries dry if very juicy to avoid soggy bottoms. Check muffins at 18 minutes with a toothpick to avoid overbaking. Muffins cool fully before storing to set crumb and deepen flavors.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
Keywords: gluten-free, browned butter, strawberry muffins, breakfast, easy muffins, dairy-free option, quick breakfast