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Gluten-free strawberry muffins on cooling rack
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4 from 10 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