Strawberry Crumble Mini-Muffins (Gluten-Free & Dairy-Free)

We are on a roll with delicious summer strawberries this week! We have finally reached the bottom of our amazing strawberry harvest from our family's U-Pick adventure at one of the local organic strawberry farms in our area. We are so fortunate to be able to do this activity and my family looks forward to it every summer. With our strawberry bounty, we baked gluten-free, dairy-free Strawberry Lemonade Bars for dessert and delicious, gluten-free, dairy-free Soft-Baked Strawberry Scones for breakfast. My daughters have been asking for muffins so we decided to make some delicious Strawberry Crumble Muffins (gluten and dairy-free of course)

My daughter's love eating mini-muffins and I love making them. Mini-muffins are the perfect child-size portion and easily hand-held. I love using my Silpat Mini-Muffin Baking Pan (not sponsored)! Muffins come out clean with an even bake. Like most of the baking I do, I wanted to ensure that this recipe was refined sugar-free, so I decided to sweeten the muffin base and crumble topping naturally with maple syrup. I wanted this gluten free strawberry muffin to feel like a treat, but still contain nourishing ingredients (no dairy also!). I hope you enjoy!

How to make these Gluten Free Strawberry Muffins

Prep the Oven & Pan: Preheat to 375°F (190°C). Determine if you are using metal or a high-quality food grade silicone pan (like Silpat). Line with paper lines or spray muffin cups lightly with avocado oil. A note about Silpat mini-muffin pans: While I love how these cook, they only have 20 wells (instead of 24). Please note this recipe makes for 24 muffins. I did need to do a 2nd batch in the oven that contained only 4 muffins, but they came out perfectly!

Combine Dry Ingredients: In a large bowl, whisk together the 1:1 gluten-free flour, almond flour, baking powder, and sea salt. Press out any lumps in the almond flour.

Combine Wet Ingredients: In a medium bowl, whisk the room-temperature eggs, maple syrup, melted cooled coconut oil, dairy-free milk, and vanilla extract until completely smooth and the oil is emulsified.

Mix the Batter and Let it Rest: Pour the wet mixture into the dry ingredients. Use a spatula to fold everything together just until a smooth, batter forms. Don't mix the strawberries in just yet. Leave the batter to rest on the counter for 15 minutes. This allows the gluten-free flours to fully hydrate, eliminating a gritty texture and promoting a high dome rise.

Make the Crumble: In a small bowl, combine the 1:1 flour, almond flour, and a pinch of salt. Add the softened coconut oil, maple syrup, and 1 teaspoon of vanilla extract. Mash with a fork until clumpy. Set aside. If your home is warm, pop the topping in the fridge to keep the coconut oil cool. .

Prep the Strawberries: Finely dice your strawberries into tiny pieces. Pat them thoroughly dry with a paper towel. Toss them in the 1:1 G/F Flour until coated

Fold the Fruit in, Portion, and Top with Crumble : After your 10-15 minute batter rest, fold in the strawberries until evenly distributed. Fill 7/8 full: Using a small cookie scoop, fill each mini muffin cup almost to the top. Sprinkle a generous amount of the prepared crumble over the top of each muffin, pressing down very lightly so it sticks.

Bake According to Pan Type: Whichever pan you choose, the muffins are officially done when the edges start to look golden, the crumble starts to lightly brown, and a toothpick inserted into the center of a muffin comes out clean.

Check out the full recipe below! I hope you enjoy!