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Gluten-Free Fruit Muffins with Streusel Topping

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Gluten-Free Fruit Muffins with Streusel Topping

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Gluten-Free Fruit Muffins with Streusel Topping Recipe Gluten-Free Fruit Muffins with Streusel Topping Recipe

The batter for those scrumptious, fruit-laced cakes could also be tweaked to style. For instance, forget the nutmeg, upload orange zest and dried cranberries, and use orange juice as a substitute of the milk to make cranberry-orange cakes. Or exchange diced peaches or different fruit for the berries.

Note: you will have to use a stand mixer or electrical hand mixer to arrange the batter for those cakes; blending via hand does not do an intensive sufficient activity.

At a look

Prep
Bake
Total
Yield
12 cakes

Nutrition data

Ingredients

Batter

  • 2/three cup sugar
  • 1/2 cup comfortable butter
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/four teaspoon nutmeg
  • 1 teaspoon gluten-free vanilla extract
  • 2 huge eggs
  • 2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour mix*
  • 1 teaspoon xanthan gum
  • 1/2 cup milk
  • 1 to one 1/2 cups contemporary or frozen blueberries (use the smaller quantity if frozen); or 1 huge apple, chopped
  • *See recipe for this mix underneath.

Topping

  • 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour mix
  • 1/four cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons melted butter

Batter

  • four five/eight oz sugar
  • four oz comfortable butter
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/four teaspoon nutmeg
  • 1 teaspoon gluten-free vanilla extract
  • 2 huge eggs
  • 10 five/eight oz King Arthur Gluten-Free Multi-Purpose Flour or nine oz brown rice flour mix*
  • 1 teaspoon xanthan gum
  • four oz milk
  • five to 7 1/2 oz contemporary or frozen blueberries (use the smaller quantity if frozen); or 1 huge apple, about 6 oz, chopped
  • *See recipe for this mix underneath.

Topping

  • 2 five/eight oz King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour mix
  • 1 7/eight oz brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1 ounce melted butter

Batter

  • 131g sugar
  • 113g comfortable butter
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/four teaspoon nutmeg
  • 1 teaspoon gluten-free vanilla extract
  • 2 huge eggs
  • 301g King Arthur Gluten-Free Multi-Purpose Flour or nine oz brown rice flour mix*
  • 1 teaspoon xanthan gum
  • 113g milk
  • 142 to 213g contemporary or frozen blueberries (use the smaller quantity if frozen); or 1 huge apple, about 6 oz, chopped
  • *See recipe for this mix underneath.

Topping

  • 74g King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour mix
  • 53g brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 28g melted butter

Instructions

  1. Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers. Spray the papers with non-stick pan spray, to assist unencumber. Note: The streusel topping on those cakes can burn in case your oven temperature is simply too prime. If your oven has a tendency to “run sizzling,” bake the cakes at 350°F as a substitute of 375°F.
  2. To make the batter: Place the sugar, comfortable butter, salt, baking powder, nutmeg and vanilla in a blending bowl, and beat with an electrical mixer till fluffy.
  3. Beat within the eggs one by one, scraping the ground and aspects of the bowl between additions.
  4. Whisk in combination the flour or flour mix and xanthan gum. Add to the combination within the bowl, alternately with the milk.
  5. Stir within the blueberries, chopped apple, or fruit of your selection.
  6. Scoop the batter into the ready pan, mounding the cups complete. A heaped muffin scoop works smartly right here. Note: the batter will probably be VERY sticky; that is what it is meant to be.
  7. To make the topping: Combine the entire components to shape small crumbs. Sprinkle about 1 tablespoon topping onto each and every muffin, urgent it in gently.
  8. Let the cakes relaxation for 10 mins. Then bake them for 20 to 25 mins, until flippantly browned. Remove from the oven, and let sit down for five mins earlier than doing away with from the pan. Best served heat.
  9. Yield: 12 cakes.
  10. *Make your individual mix

    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which incorporates components that scale back the grittiness on occasion present in gluten-free baked items. Our flour additionally will increase the shelf lifetime of your treats, holding them contemporary longer.

    The following make-at-home mix, that includes stabilized brown rice flour, works beautiful smartly when substituted; and it tastes higher than a mix the usage of common brown rice flour.

    Whisk in combination 6 cups (28 1/2 oz) King Arthur stabilized brown rice flour; 2 cups (10 three/four oz) potato starch; and 1 cup (four oz) tapioca flour or tapioca starch. Store hermetic at room temperature. Note: You can exchange white rice flour for the brown rice flour in case you like; it’s going to make your baked items grittier (except you organize to discover a finely floor model).

Nutrition Information

  • Serving Size1 muffin, 90g
  • Servings Per Batch12
Amount Per Serving:
  • Calories299
  • Calories from Fat96
  • Total Fat11g
  • Saturated Fat6g
  • Trans Fat0g
  • Cholesterol61mg
  • Sodium199mg
  • Total Carbohydrate49g
  • Dietary Fiber1g
  • Sugars19g
  • Protein3g

* The vitamin data supplied for this recipe is decided via the ESHA Genesis R&D instrument program. Substituting any components would possibly alternate the posted vitamin data.

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