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Strawberries and Cream Dream Muffins

These Vegan and Gluten-Free Strawberries and Cream Dream Muffins are fluffy, warm, and filled with sweet strawberry pockets, making them a delightful choice for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups gluten-free all-purpose flour blend Make sure it contains xanthan gum.
  • 1/2 cup almond flour Substitute sunflower seed flour for nut-free.
  • 3/4 cup organic cane sugar or coconut sugar For less sweetness, reduce to 1/2 cup.
  • 2 tsp baking powder Lifts the muffins for that dreamy height.
  • 1/2 tsp baking soda Helps with rise and color.
  • 1/4 tsp fine sea salt Enhances the strawberry flavor.
  • 1 1/2 cups oat milk or any plant milk Use soy milk for extra protein.
  • 1/3 cup neutral oil (grapeseed, avocado, or melted coconut) Keeps muffins moist.
  • 1 tbsp apple cider vinegar Reacts with baking soda for extra lift.
  • 1 tbsp vanilla extract Brings the 'cream' note to life.
  • 1 cup diced fresh strawberries Use frozen if out of season, but toss in a little flour first.
  • 1/3 cup vegan cream cheese, softened Swirled into the batter for creamy pockets.
  • 1 tbsp zest of 1 lemon (optional) Brightens the flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 12-muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together gluten-free flour blend, almond flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine oat milk, oil, apple cider vinegar, and vanilla. Let this sit for a minute to slightly curdle.
  4. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but pourable; avoid overmixing.
  5. Gently fold in the diced strawberries and optional lemon zest.
  6. Spoon half the batter into the muffin cups. Drop a teaspoon of vegan cream cheese into each, then top with remaining batter.
Baking
  1. Bake for 20–22 minutes or until golden and a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  3. For extra charm, brush warm muffin tops with a light lemon glaze or dust with powdered sugar before serving.

Notes

Gently fold the berries to avoid turning the batter pink. These muffins can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.