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–+ servings

Easy Gluten-Free Strawberry Muffins with Cream Cheese

Gentle Tummy
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Ingredients
  

  • 1/4 cup cottage cheese (or sour cream)
  • 1/4 cup avocado oil (or light olive oil)
  • 1/4 cup unsweetened applesauce
  • 1/3 cup cane sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup cassava flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup chopped strawberries

Cream Cheese Filling:

Crumble:

  • 1/4 cup almond flour
  • 1/4 cup cassava flour
  • 2 tablespoons butter
  • 2 tablespoons sugar

Instructions
 

  • Make the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, egg yolk, vanilla extract, lemon juice, and cane sugar until smooth and creamy. Set aside.
  • Make the Muffin Batter: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil or non-stick spray.
    If using cottage cheese, blend it smooth in a food processor, blender or chopper cup with an immersion blender.
    In a large mixing bowl, combine the eggs, cottage cheese, avocado oil, and unsweetened applesauce, cane sugar and vanilla extract and mix until well combined.
    Add the dry ingredients, including cassava flour, almond flour, baking powder, cinnamon, and nutmeg and mix until just combined.
    Fold in the chopped strawberries gently with a spatula to avoid over-mixing.
  • Make the Crumble Topping: In a small bowl, combine the almond flour, cassava flour, butter, sugar, and salt. Mix with your fingers or a fork until the mixture resembles coarse crumbs.
  • Fill the Muffin Cups: Spoon a heaping tablespoon of muffin batter into each muffin cup, filling them about halfway.
    Add a dollop of the cream cheese filling on top of the batter in each cup.
    Spoon the remaining muffin batter over the cream cheese filling, ensuring each muffin cup is about 3/4 full.
    Sprinkle the crumble evenly over the tops of the muffins. Then add more chopped strawberries and toasted almonds and sprinkle coarse sea salt on top of each muffin.
  • Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted into the center of a muffin comes out clean (avoid the cream cheese filling when testing).
    Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.

Video

Notes

Choosing Strawberries: For the best flavor, use fresh, ripe strawberries. If using frozen strawberries, make sure to thaw and drain them well to avoid excess moisture in the batter. You can also make blueberry muffins, swapping the strawberries for blueberries.
Mixing the Batter: Avoid over-mixing the batter once you add the dry ingredients. Over-mixing can lead to dense muffins. Mix until just combined for the best texture.
Filling the Muffin Cups: To ensure an even distribution of the cream cheese filling, use a small spoon or a piping bag to add the filling to the center of each muffin cup.
Testing for Doneness: When checking if the muffins are done, be careful to insert the toothpick into the muffin batter and not the cream cheese filling. The filling will remain soft even when the muffins are fully baked.
Did you make this recipe?Please let me know in the comments below how it turned out :)