Name: Gluten Free Strawberry Jam Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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!)

Description

Gluten free strawberry jam muffins!

Ingredients

Scale

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!)

Instructions

Preheat oven to 400°F and line a muffin pan with liners.
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.
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.
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.
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!