Strawberry Muffins Recipe With Streusel Topping (Gluten-Free)

Heather Dessinger

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Gluten-free strawberry muffins on cooling rack

Maybe it’s obvious from all the strawberry recipes I’ve shared – freezer jamice cream, and jello to name a few – but ripe, sweet strawberries are kind of a thing in my house. This recipe for strawberry muffins is one of my personal favorites. It pairs a rich, cakey batter with a crunchy, crumbly streusel topping, and it’s surprisingly simple to make.

I like to bake a batch to celebrate the start of a new day, moving laundry from the washer to the dryer, and sometimes nothing in particular. 🙂

I hope your family loves them as much as mine does!

grain free paleo strawberry muffins
Gluten-free strawberry muffins on cooling rack
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4 from 13 votes

Gluten-Free Strawberry Streusel Muffins

This strawberry muffins recipe pairs rich, cakey batter with a crunchy, crumbly streusel topping, and it's surprisingly easy to make.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 322kcal
Author Mommypotamus


  • Standard muffin tin
  • Unbleached paper liners are optional but recommended.


For the muffins:

For the streusel:


  • Preheat your oven to 350 degrees Fahrenheit. Place unbleached muffin cup paper liners in a standard muffin tin. If you're not using muffin cups, grease the muffin tin with coconut oil or butter.
  • Chop strawberries into small pieces and set aside.
  • In a small bowl, mix together the streusel ingredients and set them aside.
  • In a large bowl, combine the muffin dry ingredients: almond flour, coconut flour, baking powder and salt.
  • In a medium bowl, whisk together the eggs, honey, melted butter and vanilla, then add the wet ingredients to the dry ingredients and them together. Gently fold in the strawberries with a spoon or spatula.
  • Divide the muffin batter between nine cups. Use approximately 1/3 cup batter per muffin cup.  
  • If needed, pat the batter down into rounded heaps with lightly oiled hands. Next, sprinkle the streusel topping over the batter. 
  • Bake the muffins for 25-30 minutes, or until an inserted toothpick comes out clean. The top should be springy yet firm when they're ready. Enjoy!


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Calories: 322kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 148mg | Potassium: 122mg | Fiber: 5g | Sugar: 18g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg

More Yummy Gluten-Free Muffin Recipes

Blueberry Muffins – Moist and cakey, these grain-free muffins are delicious served warm and slathered in butter.

Lemon Poppyseed Muffins – These lemon poppyseed are super simple to make and so delish! My daughter helped perfect the recipe, which makes them extra special in our house.

Banana Walnut Muffins – These muffins only take about 5 minutes of hands-on prep, and they make a yummy breakfast or afternoon snack.

Paleo Pumpkin Muffins – This recipe from Nom Nom Paleo is super delish, and a great way to use up leftover pumpkin puree if you have it on hand.

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Strawberry Muffins With Streusel Topping On Cooling Rack

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.