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Strawberry Pound Cake Muffins

Strawberry Pound Cake Muffins

When I was first laid off from my job in the winter of 2009, I panicked. Completely.

I portioned out my kids’ food, and hurried them from the table as soon as they finished eating. No seconds! No treats! And since it was winter, strawberries were selling for approximately $29 a pound.

No strawberries!

Now, 3 1/2 years later, I’ve mellowed out a bit. And found better ways to stretch a dollar.

My children are much better fed. And we still don’t eat strawberries in wintertime (they may not really cost $29 a pound, but they’re still way to spendy and they taste like potatoes), but we do tend to indulge in them quite often when they’re abundant and so very tasty.

I hope they don’t take this the wrong way, but even the best in-season strawberries can be pret-ty temperamental when it comes to baking. I don’t often bake with them because they have such a high water content that they have ruined more than a few of my baking attempts.

But these pound cake muffins have just the right amount of strawberries: enough to taste, but not too much which would keep the muffins from baking all the way through.

Resist the urge to just throw in more berries! The muffins won’t bake all the way through. I know this from very recent, rather painful, repeated experiences. And that’s all I really want to say about that. ;)

Gluten-Free Strawberry Pound Cake Muffins
Recipe Type: Muffins
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
Serves: 16
Gluten-free pound cake with strawberries, baked into muffins
Ingredients
  • 1/2 pound fresh whole strawberries, rinsed and blotted dry
  • 2 tablespoons confectioners’ sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 1/3 cup (38g) confectioners’ sugar
  • 4 ounces cream cheese, at room temperature
  • 3 extra-large eggs at room temperature, beaten
  • 2 teaspoons vanilla bean paste (or same volume pure vanilla extract)
  • 1 3/4 cup (245g) gluten-free cake flour (201g high-quality all-purpose gluten-free flour + 44g cornstarch)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon baking soda
Instructions
  1. Preheat your oven to 325 degrees F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. Hull and then quarter the strawberries. Place them in a medium-sized bowl, and toss with 2 tablespoons of confectioners’ sugar. Set the strawberries aside while we make the muffin batter.
  3. In the bowl of a stand mixer (or a large bowl, with a hand mixer), cream the butter and granulated sugar on medium-high speed until light and fluffy. Add the 1/3 cup confectioners’ sugar and the cream cheese, and beat again on medium-high until well-combined. Add the eggs and the vanilla, and beat on medium speed until smooth.
  4. Add the cake flour, salt and baking soda, and mix until just combined. Add the strawberry mixture to the muffin batter, and fold in the strawberries until they are evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full.
  5. Place the muffin tin in the center of the preheated oven and bake, rotating once during baking, until the muffins are lightly golden brown around the edges and a toothpick inserted into the center comes out clean (about 22 minutes). Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Notes

If you don’t want to measure out gluten-free cake flour, you can use 245 grams straight high-quality all-purpose gluten-free flour. Your results will be more dense.

Love,
Me

P.S. If you have bought a copy of My Cookbook, thank you from the bottom of my gluten-free heart! You really make this all possible.

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Comments are closed.

  • Denise
    July 31, 2012 at 11:15 AM

    Wow! Thanks so much for sharing the nut based alternative to replace cream cheese.. Have you ever used it to make cheesecake? Before being dtagnosed I made all kinds of different cheesecakes and would love to be able to make them again.
    Dee~~~

  • Kendra
    July 31, 2012 at 2:12 AM

    Oh I just made these dairy free and soy free. Yummy!!!!! I also added a variation with blueberries. MMMM so good.
    For dairy free you replace the cream cheese with a nut based “cheese”. You make the “cheese” by using your blender to finely grind1/4 cup almonds, pecans or cashews. Turn blender down to medium high and add 2-3 TBS coconut milk then slowly add 2-3 Tbs spoons mild flavored oil, I used canola, until the mixture is a smooth creamy consistency. At this point add 1/2 tsp xantham gum and a pinch of salt. This will cause the Nut mixture to thicken into a paste. When refrigerated, it remarakbly resembles creamed cheese consistency. It can be flavored, whipped, and generally used exactly like cream cheese. So far it has worked in all of the “Shoestring” recipe’s I have tried.

    • July 31, 2012 at 10:02 AM

      hmmm interesting, Kendra. Thanks for the tip!
      xoxo Nicole

  • jenny
    July 25, 2012 at 1:45 PM

    Would light cream cheese be ok?

    • July 25, 2012 at 1:46 PM

      I haven’t tried this recipe with light cream cheese, Jenny, but I bet it would work just fine.
      xoxo Nicole

    • jenny
      July 25, 2012 at 3:24 PM

      Oh my! I just made these and they are heavenly! Yum!

  • Indy
    July 25, 2012 at 1:09 AM

    Hmmm… any workable substitutions for the cornstarch in your cakeflour mix?
    Zanthan gum or tapioca flour?

    • July 25, 2012 at 8:28 AM

      Indy, xanthan gum is used as a coagulant. It would not ever be appropriate as a substitute for something like cornstarch. Aside from that, you’ll have to experiment!
      Nicole

    • July 30, 2012 at 5:03 PM

      My sister has a corn allergy, so we use tapioca starch, potato starch, or arrowroot to replace cornstarch in recipes.

  • Taylre
    July 24, 2012 at 7:16 PM

    You are going to make me so fat.

    • July 25, 2012 at 8:27 AM

      I accept full responsibility, Taylre. Full.
      xoxo Nicole

  • Anneke
    July 24, 2012 at 3:47 PM

    My son is getting a kick out of your recipe titles this week. Yesterday, Blueberry Cheescake Cookies, is it a cake or a cookie? Today, Strawberry Pound Cake Muffins, is it a cake or a muffin? He is waiting for tomorrow, when he expects a recipe for Raspberry Sheetcake Brownies! Get to work inventing that one! :) Anneke

    • July 24, 2012 at 4:52 PM

      Okay that’s really funny, Anneke. Raspberry Sheetcake Brownies sounds like it has real potential. Maybe he’s meant to be my muse! ;)
      xoxo Nicole

  • Denise
    July 24, 2012 at 1:38 PM

    Argh!!! Forgot to mention, can’t have soy either! I know, I know, it sucks, because I have always been a big cook & baker until these intolerances popped up!

    • Kelly
      July 24, 2012 at 2:35 PM

      Denise, my son can not have cow’s milk (cow’s milk protein allergy) or soy (hubby is dead against soy because he thinks it effects hormones) and we use goat cheese or sheep’s milk cheeses. I haven’t tried it in baking but goat cheese works well in a lot of dishes I make and my little guy tolerates it well. Its a thought. It does have a tang to it so it may give you a richer flavor you may not have been going for. If I end up trying this, I’ll update and if you do, please do also. We’ll get through the food allergies together. :) Kel

  • Denise
    July 24, 2012 at 1:01 PM

    Is there something equivalent that I can use in place of the cream cheese? No dairy for lucky me!!

    • Kelly
      July 24, 2012 at 1:17 PM

      ooo I’d like to know this too. I do, on occasion, use soy cream cheese in things but I don’t know if that would work here.

    • July 24, 2012 at 1:19 PM

      You know, Denise, I’m honestly not entirely sure. My guess is that soy cream cheese would work, since it really does have a similar consistency to regular cream cheese and it has protein and fat, too. I heard some talk about people subbing in soy cream cheese in yesterday’s recipe for Blueberry Cheesecake Cookies with success, so I’d be inclined to give it a try, if I were you.
      xoxo Nicole

    • July 30, 2012 at 5:17 PM

      Hi dairy-free folks!
      We make a dairy free cheese that works pretty well as a cream cheese in many recipes. It makes a Great cheeseball, and the lasagna we make with it is just like “normal”! I don’t know if it would work with this recipe, but it’s worth a try! Here’s how to make it:
      Grind up a cup of cashews in your blender. At the same time, bloom 3 packages of unflavored gelatin in 1/2 cup of cold water. When it gels, pour in 1/2 cup of hot water and stir until the gelatin melts. Pour the melted mixture in the blender with the nuts and blend to mix. Add the juice of 1/2 a lemon or lime. Now decide if you want sweet cheese or savory. For sweet, add about a teaspoon of vanilla extract and a little sugar (to taste). For savory, add a little garlic powder, a little onion powder (or about 1/2 an onion, chopped), and some salt. You can add 1/2 a red bell pepper for color. Add other seasonings as you like! When perfectly seasoned, pour into a shallow container and place in the refrigerator to solidify.

    • Kendra
      July 31, 2012 at 2:15 AM

      For dairy free you replace the cream cheese with a nut based “cheese”. You make the “cheese” by using your blender to finely grind1/4 cup almonds, pecans or cashews. Turn blender down to medium high and add 2-3 TBS coconut milk then slowly add 2-3 Tbs spoons mild flavored oil, I used canola, until the mixture is a smooth creamy consistency. At this point add 1/2 tsp xantham gum and a pinch of salt. This will cause the Nut mixture to thicken into a paste. When refrigerated, it remarakbly resembles creamed cheese consistency. And of course for this recipe can be used at room temp. It does not lend any nut flavor to the end product.

  • July 24, 2012 at 10:27 AM

    Yum! And love you’re writing. It’s hilarious! :)

    • July 24, 2012 at 11:44 AM

      Hey, thanks, Jessica. That was really nice of you to say. :)
      xoxo Nicole

  • July 24, 2012 at 9:18 AM

    Yummmm…. Thanks for sharing…. Everyday in our house I am baking one of your goodies…..

    The Pretzel Bread is AWESOME!! LOVE IT and can’t wait to get your new cookbook….
    Oh and your Pastry Dough – out of this world!! Made Strawberry Rhubarb pie last week. Hubby is now having a hard time determining if the goodies are gluten-free and dairy-free…

    Pumpkin Spice bread went fast….

    Blessings…. Thanks for all you do…..

    • July 24, 2012 at 11:44 AM

      Hi, Tammy,
      Thank you so much for your enthusiasm about the new book! I sincerely appreciate that (and I don’t take it for granted at all). I love those pretzel rolls. Try leaving them to rise overnight in the refrigerator and then boiling and baking them first thing in the morning. A real treat!
      xoxo Nicole

  • July 24, 2012 at 8:51 AM

    these look amazing….think I’ll go get some strawberries today.

    • July 24, 2012 at 11:43 AM

      Thanks, Jeannie. :)
      xoxo Nicole

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