I’ve wanted to make Aran’s (Cannelle et Vanille) three berry and yogurt cake since last August when she first posted it. I swear I drooled while looking at her photos. The cake looked tender and moist and it was loaded with mixed berries. I slightly adapted her recipe merely because the only berries I had on hand were strawberries. Copious amounts of strawberries. So I used them for this recipe instead of an assortment of berries.
Also, I made gluten free strawberry muffins out of the batter in lieu of a cake ….simply because I just bought this cute little rustic muffin tin that I wanted to use. Either way you bake it …the batter will render a moist and tender cake (or muffin) with a lovely lemony background flavor that compliments the berries.
I’ll definitely make these gluten free strawberry muffins again, and one of these days…I’ll use mixed berries and make a cake out of it.
I hope you enjoy these gluten free strawberry muffins!!
~ xo Deb
Gluten-Free Strawberry Muffins
1/4 cup light brown sugar
1/4 cup almond flour
3 tablespoons superfine brown rice flour
2 tablespoon raw almonds, sliced
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, room temperature
Combine the first four ingredients in a bowl. Add the butter and work it between fingers until it is sandy. Freeze for 30 minutes.
3/4 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons finely grated lemon zest
8 tablespoons unsalted butter, room temperature
2 eggs, at room temperature
1/2 cup whole-milk yogurt
3/4 cup superfine brown rice flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 cups strawberries, cut in quarters
Preheat oven to 350 degrees. Place muffin liners in a muffin tin and set aside.
Combine the brown sugar, granulated sugar and lemon zest in the bowl of a stand mixer. Work the sugar and zest between fingers to release the oils in the zest. Add the soft butter and mix together with paddle attachment over medium speed for 1 minute.
Add the eggs one at a time and mix in between. Scrape the sides and bottom of the bowl and mix well. Add the yogurt and mix well to combine.
Add the superfine brown rice flour, almond flour, baking powder and salt and blend well. Gently fold the strawberries into the batter. Using an ice cream spoon – scoop the batter into each muffin liner. Top with the frozen crumb topping. Bake in the middle rack in the oven for 30 minutes or until the crumb topping is golden brown and cake set. The cake is very moist inside so even when inserting a toothpick in the middle, might seem a bit wet. Remove from oven and let it cool completely on a cooling rack. The muffins might sink a bit. When the muffins are completely cool, carefully transfer them to a cooling rack. Muffins can be stored in the refrigerator wrapped in plastic wrap.
Source: This recipe is slightly adapted from CANNELLE ET VANILLE.