There is nothing quite like biting into warm, tender muffins bursting with the natural sweetness of fresh berries. This Homemade Almond Flour Strawberry Muffins Recipe captures that perfect balance, delivering a gluten-free treat packed with flavor, moisture, and just the right crumb. Using almond flour creates an irresistibly soft texture while adding a subtle nutty richness that pairs beautifully with juicy strawberries. Whether you’re baking for a weekend breakfast or a wholesome snack, these muffins will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
To make these muffins, we keep it simple yet special with ingredients that bring out the best in every bite. Each component plays a key role in developing the delightful texture, sweet strawberry bursts, and moist crumb that make this recipe shine.
- Eggs (3, room temperature): Essential for binding the ingredients and creating a light, fluffy texture.
- Sweetener (2/3 cup): Adds gentle sweetness without overpowering the strawberries—feel free to use your favorite natural sweetener.
- Almond milk (1/2 cup): Provides moisture while keeping the recipe dairy-free and mild in flavor.
- Coconut oil (1/3 cup, melted): Adds richness and helps keep the muffins tender and moist after baking.
- Almond flour (2 1/2 cups): The heart of the recipe for a fine crumb and subtle nutty flavor; King Arthur brand works wonderfully here.
- Baking powder (2 tsp): Gives the muffins their rise and lightness.
- Strawberries (1 cup, hulled and diced): Bursting with sweetness, these give the muffins a fresh fruity surprise in every bite.
- Vanilla extract (1 tsp): Enhances all the flavors and adds a delightful aroma.
How to Make Homemade Almond Flour Strawberry Muffins Recipe
Step 1: Prepare Your Ingredients
Start by bringing your eggs to room temperature for better mixing and fluffier muffins. Hull and dice your strawberries into small pieces, about 1/4 inch, so they distribute evenly throughout the batter without sinking.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together eggs, sweetener, almond milk, melted coconut oil, and vanilla extract. This creates a smooth, fragrant base that will incorporate perfectly with the dry ingredients.
Step 3: Combine Dry Ingredients
In another bowl, sift the almond flour and baking powder together. This step ensures your muffins have a light texture and no clumps of baking powder, which can affect rising.
Step 4: Fold Wet and Dry Together
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, or your muffins could turn dense. The batter should be thick but stirrable.
Step 5: Add Strawberries
Gently fold in the diced strawberries, distributing them evenly throughout the batter. Their juice will keep your muffins moist and add pops of bright color.
Step 6: Bake to Perfection
Divide the batter evenly among a greased or lined muffin tin. Bake at 350°F (175°C) for about 20-25 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let them cool slightly before enjoying.
How to Serve Homemade Almond Flour Strawberry Muffins Recipe
Garnishes
Top your warm muffins with a light dusting of powdered sugar or a drizzle of honey for extra sweetness. Fresh strawberry slices or a small dollop of whipped cream can also make a lovely, inviting presentation.
Side Dishes
Serve these muffins alongside a cup of your morning coffee or tea for a comforting breakfast. They also pair wonderfully with yogurt or a small bowl of fresh fruit salad for a balanced snack or brunch.
Creative Ways to Present
For a fun twist, serve the muffins split open and spread with almond butter or cream cheese. Layer them with sliced strawberries and a touch of jam for a mini strawberry shortcake-inspired treat that’s sure to impress guests of all ages.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled completely, store leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them soft, moist, and ready for snacking anytime.
Freezing
These muffins freeze beautifully. Wrap each one individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months without sacrificing flavor or texture.
Reheating
To enjoy frozen muffins, thaw them overnight at room temperature or gently warm them in the microwave for about 20 seconds. This brings back their fresh-baked warmth as if they were made just moments before.
FAQs
Can I substitute the almond milk for another milk?
Absolutely! You can use any milk you prefer, such as oat, soy, or regular dairy milk. Just make sure it’s unsweetened if you want to control the sweetness of your muffins.
What if I don’t have coconut oil—can I use butter?
Yes, melted butter works as a great substitute for coconut oil and will add a rich flavor. Just be sure to let it cool before mixing it into the batter to keep your eggs from curdling.
Can I use frozen strawberries instead of fresh?
Frozen strawberries can be used but make sure to thaw and drain them well to avoid excess moisture, which can affect the muffin texture.
Is this recipe suitable for vegan diets?
This particular recipe contains eggs, so it’s not vegan. However, you could try replacing eggs with flax or chia egg substitutes, though the texture and rise may vary.
How can I make these muffins less sweet?
Feel free to reduce the amount of sweetener to your taste. Since the strawberries add natural sweetness, you can often cut back without sacrificing flavor.
Final Thoughts
If you’re looking to whip up a delicious breakfast or snack that feels both nourishing and indulgent, this Homemade Almond Flour Strawberry Muffins Recipe is a must-try. It’s wonderfully forgiving, filled with fresh fruit, and naturally gluten-free thanks to almond flour. Once you taste these, they’ll become your go-to recipe for sharing a little homemade joy any time of the day.
Print
Homemade Almond Flour Strawberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (about 8 muffins)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these Homemade Almond Flour Strawberry Muffins—a naturally gluten-free, moist, and flavorful treat perfect for breakfast or a nutritious snack. Made with almond flour, fresh strawberries, and a touch of vanilla, these muffins combine wholesome ingredients to create a tender crumb and a hint of fruity sweetness.
Ingredients
Wet Ingredients
- 3 eggs (room temperature, about 70°F)
- 2/3 cup sweetener (such as erythritol or your preferred low-carb sweetener)
- 1/2 cup almond milk
- 1/3 cup coconut oil (melted and cooled to room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/2 cups almond flour (preferably King Arthur almond flour for a finer crumb)
- 2 tsp baking powder
Add-ins
- 1 cup strawberries (hulled and diced into 1/4-inch pieces)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining with muffin liners.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sweetener, almond milk, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, sift together the almond flour and baking powder to ensure even distribution of the leavening agent.
- Combine wet and dry mixtures: Slowly incorporate the dry ingredients into the wet ingredients, folding gently until fully combined but not overmixed to preserve the light texture.
- Fold in strawberries: Carefully fold the diced strawberries into the batter, distributing them evenly without crushing.
- Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Place the muffins in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container for up to 3 days.
Notes
- Ensure eggs and coconut oil are at room temperature to create a smooth batter and better rise.
- Use fresh, ripe strawberries for the best flavor and texture; frozen strawberries can add too much moisture.
- If you prefer a sweeter muffin, adjust the sweetener amount to taste.
- Almond flour varies in grind size; finer flour yields a more delicate texture.
- Store muffins in airtight containers at room temperature for up to 3 days or refrigerate for longer freshness.
