Gluten-free Strawberry Muffins
These perfectly sweet cream cheese muffins are filled with fresh, diced strawberries and lightly sprinkled with cinnamon sugar. A great treat to welcome strawberry season. 🍓
I love strawberries. My whole family loves strawberries. We all love to eat them whether they are baked into a strawberry pie, strawberry crumb bars, strawberry bread, strawberry tart, strawberry muffins, strawberry trifle...you get the idea. They are in my home pretty much all year long. These muffins are a perfect addition to your morning and a great way to welcome summer. The batter is cream cheese based, which gives them a wonderful flavor and texture. Dicing the strawberries assures you get some juicy strawberries in each and every bite. The small amount of strawberry extract gives them just a little extra goodness. So, go ahead and give these a try!
Let the baking begin!
TIPS AND TRICKS:
- Always preheat your oven.
- All refrigerated ingredients should be room temperature.
- Make sure the cream cheese is VERY soft. You can cut it into small pieces before microwaving to help it warm up faster and more evenly.
- Fold the dry ingredients into the wet mixture very gently. You do not want to smash the strawberries.
- A cookie scoop is the perfect tool for dividing up the batter.
- The strawberry extract is optional, but I recommend adding it in if you have it. It gives the muffins a nice extra hint of strawberry taste without tasting artificial.
