Deliciously fruity gluten free Strawberry Crumble Muffins. The perfect hybrid of cake and crumble in one delicious handful. Optional dairy free.
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Originally posted 22nd September 2018. Updated 26th July 2022
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Strawberry Crumble Muffins – reworked and updated
My gluten free Strawberry Crumble Muffins are the latest bake to be given a makeover. Having been on the blog since 2015, I recently revamped the recipe to make it better. By better, I mean lighter, softer, more balanced in both flavour and texture and yes… Even more delicious.
Re-making them a few times also reminded me that although there are a few processes needed when making crumble muffins of any sort, they are not difficult. Even better, the fruit and crumble parts can be made ahead of time as and when you have a spare half hour… In my case, that is usually when I am waiting for some delicious gluten free artisan bread to proof.
However you do it, Strawberry Crumble Muffins are worth the effort. Delicious to the last crumb!
What are Crumble Muffins?
Crumble Muffins are a sweet textural delight, with three basic elements…
- The main soft (usually sweet) cake muffin.
- A fruit element which is either added into or onto the cake batter.
- And a topping of dessert crumble.
The whole lot is then baked, resulting in a cross between a cupcake and a fruit crumble. Light and fluffy sponge at the bottom… Crunchy, sweet crumble at the top… All infused with the deliciousness of whatever fruit has been added along the way.
Adding strawberry to Crumble Muffins… Keeping it natural
These particular crumble muffins use strawberries as their fruit element. But in order to keep things as natural as possible (and to avoid anything over-sweet), they have been created using a homemade simple strawberry compote. This is made using pan-reduced strawberries… A process which intensifies the strawberry flavour AND removes any excess liquid that might otherwise impact the texture of the sponge.
But as the recipe uses yoghurt in the cake batter (for moisture and fluffiness), it’s a great opportunity to add an extra strawberry hit… Using strawberry yoghurt in the mix rather than plain. It’s standard full-fat yoghurt of the runny kind (rather than the thickened set variety)… Just be sure to choose a brand that uses natural flavouring and real strawberries as flavour.
Strawberry Yoghurt is of course optional… If what you have in the fridge is a pot of plain yoghurt, then that’s just fine to use. Your Strawberry Crumble Muffins will still be yummy.
Can I sub the strawberry with a different fruit?
Yes. If strawberry isn’t your thing, then it’s fine to switch it for an alternative fruit. Raspberries, blackberries, blueberries, etc would work beautifully. However, other fruit would be delicious too. I would suggest pineapple, mango, peach, apple, pear, etc are perfect.
Either way, I would still advise following the process of simmering in the pan to reduce moisture levels, as well as to create a spoonable compote. And… be aware that some fruit contains pips and skin that can be less than appealing to eat. So, make a judgement as to whether the compote needs ‘sieving’ to remove any fibrous bits.
Are these gluten free Strawberry Crumble Muffins suitable for Coeliacs?
Yes. Because my Strawberry Crumble Muffins are made with a gluten free flour blend and there are no other obvious gluten-containing ingredients, they are completely safe for people with Coeliac Disease (Celiac Disease). I use my Gluten Free Alchemist white gluten free flour blend A (which can be found at the bottom of the linked post). However other balanced blends such as Doves Freee Plain White Flour should also work fine.
As always, check the ingredient labels on all packaging to be sure there is no risk from factory cross-contamination (‘may contain’ warnings).
I don’t eat oats… Can I use a different crumble recipe to make these muffins?
If you’ve looked at the ingredients list, you may have seen that I’ve included oats in my crumble topping. That’s because I love the depth of flavour and additional texture they bring. However, I am well aware that not all Coeliacs can eat oats due to additional Avenin sensitivity…
If you are one of those people, worry not! You can still make my gluten free Strawberry Crumble Muffins without the extra oats. Either replace the oats in the recipe shared below with extra gluten free flour blend… Or use an alternative oat-free crumble top, such as the one I’ve shared in my Christmas Mince Pies recipe.
Can this recipe be made dairy free as well as gluten free?
Yes. Absolutely. When I originally developed this recipe, it was as gluten free, dairy free Crumble Muffins. It has thus been tested with both dairy butter and yoghurt AND with dairy free alternatives. I recommend using a good dairy free ‘block’ option, such as either Stork Baking Block or Flora Baking Block. These are also firm enough to be ‘rubbed in’ to the flour for making the crumble.
Ready to make Gluten Free Strawberry Crumble Muffins?
I hope you love these Strawberry Crumble Muffins… All you need to do is scroll down a little further for the recipe. If you have any questions about making them, just shout. And if you make them, let me know how you found them…
And if you haven’t explored it yet, check out our Gluten Free Recipe Book Index. It’s packed with inspiration for your gluten free kitchen! All shared for FREE with my love.
More yummy gluten free strawberry recipes to enjoy…
Strawberry Crumble Muffins (gluten free)
- Two 12 hole cupcake tins
- muffin cases
- oven + hob
- sharp vegetable knife
- 300 g strawberries trimmed, hulled and cut into quarters
- 30 g caster sugar
- ½ tbsp water
- 60 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- 25 g gluten free oats (or replace with flour if oat-sensitive)
- 50 g butter or dairy free alternative cold and cubed
- 50 g soft light brown sugar
- 15 g ground hazelnuts (optional)
- 260 g plain gluten free flour blend I use GFA Blend A (see NOTES), but an alternative flour blend will work fine.
- 1 tsp xanthan gum
- 2 tsp baking powder gluten free
- pinch fine sea salt
- 225 g butter or dairy free alternative softened
- 225 g caster sugar golden for preference
- 1 tsp vanilla extract
- 3 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 135 g strawberry or plain yoghurt dairy free as required
- extra light brown sugar to sprinkle on top
Make the compote first
- Put the strawberries, sugar and water into a saucepan and bring to a simmer stirring.
- Leave to gently simmer for about 20 minutes, stirring frequently, until the fruit is soft and broken down and the liquid has reduced into a thick compote.
- Remove from the heat and set aside to cool.
Make the crumble topping
- In a large bowl, mix together the flour and oats and rub in the butter until it reaches ‘breadcrumb’ consistency.
- Add the sugar and hazelnuts and stir through.
- Set aside in the fridge to chill until ready to use.
Make the Sponge batter
- Place muffin cases in a muffin tin ready to fill.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Mix together the flour, xanthan gum, baking powder and salt, making sure any lumps are broken down (TIP: weigh into an airtight container and shake vigorously). Set aside.
- In a large bowl, cream the butter, sugar and vanilla extract until light and fluffy.
- Lightly beat the eggs in a bowl (using a fork) and then add a little at a time to the creamed butter, beating well between each addition. (don’t worry too much if they begin to curdle a little).
- Add the yoghurt and beat again.
- Add the dry ingredients to the bowl and gently fold through until just combined (be careful not to over-mix).
putting it all together and baking
- Put a large spoonful of sponge batter in each muffin case (about half-full).
- Add a teaspoon of the compote on top of the batter in each muffin case and use a knife or fork to gently swirl through.
- Top each muffin with a little extra strawberry compote and some of the crumble mix.
- Add an extra sprinkle of brown sugar.
- Bake for about 30 minutes (large muffins) until well risen and a skewer comes out with only a few crumbs attached.
- Remove from the oven and place on a wire rack to cool.
- Eat as they are or serve with custard.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist