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…
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More yummy gluten free strawberry recipes to enjoy…
Strawberry Crumble Muffins (gluten free)
Key equipment
- Two 12 hole cupcake tins
- muffin cases
- oven + hob
- sharp vegetable knife
- spoon
Ingredients
Strawberry Compote
- 300 g strawberries trimmed, hulled and cut into quarters
- 30 g caster sugar
- ½ tbsp water
Crumble Topping
- 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)
Sponge Base
- 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
Instructions
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.
Notes
Nutrition
© 2019-2023 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
Strawberry Crumble Muffins shared with
- Cook Blog Share
- What’s For Dinner #369 with The Lazy Gastronome
- Full Plate Thursday #599 with Miz Helen’s Country Cottage
- Fiesta Friday #446 with Angie and The Not So Creative Cook
These look amazing!! And the strawberry milk is perfect!! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is awesome!
Thank you Helen. You’re welcome x
These look delicious
Thank you Jacqui. In need of a bit of a post update… But they are delicious! x
I certainly agree to some points that you have discussed on this post. I appreciate that you have shared some reliable tips on this review.
Nothing beats a good freezer clear out, but when it's forced like that! Eek! I hope everything worked out in the end. These muffins are gorgeous! Thank you for sharing with the No Waste Food Challenge 🙂
You're welcome and thank you Elizabeth. I think enforced freezer clear-outs are the only way to get me to sort stuff. And the muffins were really really good…. I will certainly be making them again!
These are wonderful! So perfect for this time of year 🙂 (or any time, really…) x
Thanks Aimee. I could certainly eat them any time of year!! x
ABSOLUTELY stunning – thanks for adding them to Tea Time Treats for June! Karen
Thank you so much Karen. You are very welcome x
These crumbly muffins look very good for afternoon snack. Great for the kids too!
Thanks Alida. They did taste pretty healthy and my daughter definitely enjoyed them x
I dread such things – like you, I'm a batch baker/cook.
Your cakes look beautiful – so pretty, and I love how you've posed them for the pics
I know….. it was pretty frustrating, but I guess these things happen from time to time.
I have to admit though, the muffins made cute little models!
A broken freezer, what a nightmare! It has happened to me as well and it was impossible to rescue all the contents. On the plus side starting fresh with an empty freezer is a good thing… Plus these muffins look so delicious! I bet the traybake was a huge hit too! Thanks for linking with #CookBlogShare
Nightmare indeed! I am amazed we managed to rescue (and eat) as much as we did. Looking forward to filling it back up again. Actually, I had been meaning to try and eat down the contents for a while, so every cloud……..
These look so delicious and I love that you've turned a typical winter treat into something perfect for summer! Thanks for entering into Treat Petite!
Thank you Kat. You are very welcome x
Hope your freezer gets fixed soon. That's only happened to me once but it was a nightmare trying to eat and sort everything.
The muffins look a great idea to use up the berries.
Just think of all the space you'll have to re-stock with new goodies now 🙂
Thanks Katie. I hadn't looked ahead to filling it again….. but you're right! Lots of room for more baking and cooking!!! Yay!!
Ohhhhh yum! These have to be my favourite muffin I've seen in a long time, chocolate ones included! I feel for you having a broken freezer. It happened to me in my uni house last year, right after I'd packed it with meals I'd made over the weekend. I was lucky enough to get a replacement though so not much went to waste.
Well thank you Laura. I think everyone has a freezer story to tell and none of them are very pretty! The freezer god always picks the worst moments to get angry and you can pretty much guarantee it will be when you've just made a load of food to put in it!
What a nightmare to have your freezer break down but at least cake came out of it! Every cloud etc!
Thanks Ness. Every cloud indeed…… There are always positives with a challenge in life!
I once came back home to my mums house to find that her chest freezer had given up the ghost over the week we'd been away and basically the inside had turned into freezer soup which was utterly vile so you're lucky to have caught it in time! An amazing creation out of frozen goodies. They look utterly delicious. Thanks for the lovely entry to Simply Eggcellent x
Oh no! That makes my freezer dilemma seem quite over-dramatised! We've done well in salvaging most of it one way or another and the freezer engineer is coming to try and fix it on Friday….. so fingers crossed x