Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread
Serves: 16
 
Ingredients
Dry
  • 2 cups almond flour
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • ⅓ cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
Wet
  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • ¼ cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)
Instructions
  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.
Notes
White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

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This post may contain a link to an affiliate. See my disclosure policy for more information.

New York Style Coffee Cake Crumb Muffins

These New York Style Coffee Cake Crumb Muffins actually have a little coffee in them, and they’re topped with a cream cheese glaze. You’ll love them as part of your breakfast, for a coffee break, or even as dessert. And the addition of ground hazelnut makes them perfect to have with hazelnut coffee!

new-york-style-coffee-cake-crumb-muffins-photo

If you’re a fan of muffins, you might also enjoy Hearty Peanut Butter Chocolate Chip Muffins, Mocha Banana Muffins, or Morning Glory Muffins. And I have even more muffin recipes that you can find in my Recipe Index.

New York Style Coffee Cake Crumb Muffins
Serves: 12
 
Ingredients
Muffins
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons brewed coffee
  • 1 tablespoon ground hazelnut
Crumb Topping
  • ½ cup flour
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt
Glaze
  • ¼ cup cream cheese
  • ¼ cup sugar
  • 2 tablespoons water water
Instructions
  1. Preheat oven to 350° F. Place liners in a muffin pan.
  2. In a large bowl, mix the flour, brown sugar, and buttermilk for 2 minutes.
  3. Add the butter, eggs, cinnamon, baking powder, coffee, and hazelnut. Mix together with a wooden spoon. Pour batter into the muffin pan.
  4. Combine the crumb ingredients in a small bowl. Stir for 2 - 3 minutes. Top the muffins with the crumbs and press lightly. Bake for 20 minutes.
  5. Meanwhile, stir together the glaze ingredients until it resembles icing (about 7 minutes).
  6. Remove the muffins from the oven and top with the glaze using a piping bag.
Notes
If you are feeling extra indulgent, add some chocolate hazelnut spread to the batter.

coffee-cake-crumb-muffin

This post may contain a link to an affiliate. See my disclosure policy for more information.

Pumpkin Dinner Rolls

At our home, we have a pretty traditional Thanksgiving. We eat turkey, cranberry sauce, mashed potatoes, and plenty of dessert. We also take lots of naps.

This year I’ve decided to shake things up just a bit. I’ll be smoking our turkey, because the flavor is indescribably delicious, and we’ll be serving these Pumpkin Dinner Rolls to dazzle the whole family.

This Thanksgiving, we'll be serving these Pumpkin Dinner Rolls to dazzle the whole family. They're a delicious alternative to typical holiday dinner rolls.

These dinner rolls get their amazing golden color from delicious pumpkin puree. Yum! Adding a tiny amount of cinnamon gives them a layer of flavor that will complement anything else on your table.

But don’t let the pumpkin and cinnamon fool you. These are definitely not a dessert. However, they do have a mild sweetness that shines against the savory dishes on your menu. Try them and let me know what you think.

Pumpkin Dinner Rolls
Serves: 12
 
These delicious dinner rolls are easy to make. They add color to your table and a mild sweetness. Enjoy!
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon molasses
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter, melted
  • 1¼ cups pumpkin puree
  • 2¼ teaspoons yeast (or 1 packet)
  • warm water
Instructions
  1. In a mixing bowl, combine the flour, sugar, salt, and cinnamon.
  2. Add the molasses, honey, butter, and pumpkin puree. Stir briskly to blend. If the mixture is extremely stiff and hard to stir then add very warm water 1 tablespoon at a time. It should look like a stiff dough, not a cake batter. So make sure not to add too much water at once.
  3. Add in the yeast and knead the dough until it's smooth to the touch. Set the dough aside and cover with a damp cloth. Allow to rise at room temperature for 60 - 90 minutes until doubled in size.
  4. Heat oven to 375° F and spray a muffin pan with nonstick cooking spray.
  5. Divide the dough into 12 balls and place in muffin pan. Cover and allow the rolls to rise for about 30 minutes.
  6. Uncover and bake at 375° for 15 - 20 minutes until very light golden brown. Remove the rolls to a cooling rack and serve hot.

I really hope you enjoy this recipe. It’s a delicious alternative to your typical holiday dinner rolls. Try them with honey butter or to scoop up the last bit of mashed potatoes. I love them slathered with apple butter.

This Thanksgiving, we'll be serving these Pumpkin Dinner Rolls to dazzle the whole family. They're a delicious alternative to typical holiday dinner rolls.

Other bread recipes you might like…

This post may contain a link to an affiliate. See my disclosure policy for more information.