Gluten free strawberry jam muffins! Like your favorite toast with butter and sweet strawberry jam, but in a fluffy delicious muffin form!

I am obsessed with these muffins for a Spring/Summer treat! They are so perfect with your morning coffee or tea, and your kitchen will smell like a million sweet strawberries while these bake!!

To make these, you’ll need:

• Gluten free baking flour
• Almond flour
• Salt, baking soda, and baking powder
• Strawberry yogurt
• Butter
• Sugar
• Eggs
• Lemon juice (or substitute with buttermilk)
• Vanilla extract
• Strawberry jam
• White chocolate

Swirls of sticky-sweet strawberry jam, chunks of melt-in-your mouth white chocolate, and a buttery vanilla muffin base (that’s gluten free but you wouldn’t even know it)! These are such a delicious sweet treat made with super simple, easy ingredients.

These are a great family-friendly recipe to have on hand for mornings, or to make for a friend/family gathering to share. They are moist, perfectly sweet, and addicting!!

I can’t wait for you guys to try these strawberry jam muffins. Be sure to let me know if you give this recipe a try! Enjoy!! xo

Gluten Free Strawberry Jam Muffins

• Author: Mia Swinehart
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Desserts, Snacks, Breakfast

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Description

Gluten free strawberry jam muffins!

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Ingredients

Scale 1x2x3x

• 1 + 1/2 cups 1:1 gluten free baking flour
• 1/2 cup almond flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 + 1/2 tsp baking soda powder
• 1 cup strawberry yogurt
• 1/2 cup butter, melted
• 2/3 cup sugar
• 2 eggs
• 1 tbsp lemon juice OR buttermilk
• 1 tsp vanilla
• Strawberry jam (I used a little less than 1/2 of a jar)
• White chocolate chips or chopped white chocolate bar (measure with your heart!)

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Instructions

1. Preheat oven to 400°F and line a muffin pan with liners.
2. In a large bowl, mixed together, your dry ingredients. In a separable, using a hand mixer or a stand mixer mixed together all of your wet ingredients until smooth.
3. Stir and dry ingredients until almost combined and then stir in your mixing. Be very careful not to over-mix the batter. Stir until just combined.
4. You can either stir your jam right into the batter, or add the jam on top once you scoop the batter into the liners and then swirl it in with a knife.
5.  Bake for 10 minutes, reduce heat to 375°F, and bake for another 10 to 15 minutes. Check with a toothpick at the 10 minute mark- if it comes out clean, remove the muffins. The tops may still look gooey, but you don’t want to over bake the center of the muffins!! Allow to cool at least 10 minutes then enjoy!

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