Strawberries and Cream Dream Muffins
These Vegan and Gluten-Free Strawberries and Cream Dream Muffins are fluffy, filled with fresh strawberries, and topped with a creamy dairy-free swirl, perfect for breakfast or a sweet treat any time of the day.
Ingredients
Dry Ingredients
- 1.75 cups gluten-free all-purpose flour (make sure it contains xanthan gum) Provides structure without gluten.
- 0.75 cups coconut sugar or cane sugar Provides caramel warmth.
- 2 tsp baking powder Lifts the muffins into a light cloud.
- 0.5 tsp baking soda Balances acidity.
- 0.25 tsp fine sea salt Enhances the strawberries’ sweetness.
Wet Ingredients
- 1 cups unsweetened almond milk (or oat milk) Creamy liquid base.
- 0.33 cups neutral oil (avocado or light olive oil) Keeps crumb tender.
- 1 tbsp apple cider vinegar Reacts with baking soda for extra lift.
- 1 tsp vanilla extract Brings warmth and depth.
Fruit & Cream
- 1 cups diced fresh strawberries Juicy, vibrant, essential.
- 0.5 cups dairy-free cream cheese, softened (or coconut yogurt) Swirls of creamy tang.
- 2 tbsp maple syrup For sweet, glossy cream ribbons.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and sea salt.
- In a separate bowl, combine almond milk, oil, apple cider vinegar, and vanilla. Let the mixture sit for a minute to thicken.
- Add the wet ingredients to the dry mix and stir until just combined. The batter should be thick but spoonable.
- Gently fold in the diced strawberries.
- In a small bowl, whisk the dairy-free cream cheese with maple syrup until smooth.
- Drop a tablespoon of the cream mixture into each muffin cup and fill each cup about three-quarters full with batter.
- Top each muffin with an extra spoonful of the cream mixture and swirl gently with a toothpick.
Baking
- Bake for 20-24 minutes until the tops are golden and a toothpick comes out with just a few moist crumbs.
Cooling
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
For added festivity, fold in dark chocolate or sprinkle coarse sugar on top before baking. To switch up the flavors, try adding lemon zest, or swap strawberries for other seasonal fruits. Store in an airtight container for up to 2 days or freeze for up to 3 months.