![]() ![]() However, you can use granulated sugar if you prefer. Sugar – My preference is organic cane sugar because of its caramel flavor and it isn’t as processed as white granulated sugar.Salt – Salt balances and enhances flavor.Baking Powder – For texture and lift in the muffins.Coconut Flour – Coconut flour is absorbent and I like to use to balance all of the wet ingredients.Tapioca Flour – Tapioca flour adds chew to the muffins and helps make them soft.Sweet Rice Flour – Sweet rice flour works as a binder in the muffins, similar to how gluten works in traditional baking.The almond flour provides structure, flavor, and moisture to the muffins. Almond Flour – I recommend blanched almond flour because it is ground finer and without the skins.Fruit, nuts, different flavor extracts, or even sprinkles won’t alter the muffin batter and still give you one tasty treat!Įverything You Need To Make Gluten Free Streusel Muffins Ingredients Versatile – Now that we have a base muffin recipe, we can change up the flavors and add-in’s – observing caution of course.The streusel bakes into a caramelize bite – full of buttery sweetness. The streusel topping! – I love a good streusel – on my coffee cake, pumpkin muffins, and these chocolate chip delights.However, we use relatively easy to source ingredients, and some that you may already have on hand! Easy – The small batch recipe already implies easy.Yet, their sturdy texture is also incredibly soft and moist. Soft and sturdy – A good muffin should be able to withstand a dunk in coffee, or being hand held without a mess.Which I give credit to the flavorful flour blend I use with almond flour as the base. They don’t taste gluten free! – A primary goal in all my gluten free recipes is to make sure you can’t tell that they are gluten free.Plus, the added bonus is we now have a streusel muffin topping we can put on just about anything! What Makes These Muffins Great For example, the gluten free blueberry muffins are essentially this recipe, but with blueberries – of course. The goal for this muffin recipe is to create a base for any great muffin. While they still have the same soft and sturdy texture of both, these particular muffins are gluten free and made with cane sugar.Īnd while I love to use natural sweeteners in my baking recipes – like maple syrup in the gluten free maple bread, or sucanat in the almond coffee cake, I wanted a classic recipe that uses more in-your- pantry ingredients. I took my traditional chocolate chip muffins and gluten free naturally sweetened chocolate chip muffins recipes to make this small batch of breakfast muffins. Gluten Free Chocolate Chip Muffins with Streusel Topping The result is muffins with an abundance of flavor, the perfect muffin texture, and a delicious caramelized streusel topping. Once finished baking, remove the muffins from the oven and let them cool for 15 – 20 minutes.A small batch of chocolate chip gluten free streusel muffins make breakfast a little sweeter! A flavorful almond flour blend combines with sour cream and a healthy amount of chocolate mini chips.Finally, scoop the batter into your lined muffin cups, almost to the top, and then add a generous sprinkle of crumble over the top of each muffin cup.Press the butter together lightly in between your fingers with the dry crumble ingredients and repeat until the ingredients combine to form a sort of crumble mixture.Then, cube all 3 tablespoons of butter into about 1/2 inch cubes and toss into the bowl with the dry ingredients for the crumble. Next, prepare your crumble topping by adding flour, cinnamon, brown sugar and cane sugar to the bowl and giving it a light whisk.Try not to over mix past when everything is combined, though – over mixing will make your muffins a bit tough. Fold the dry ingredients in with the wet until well combined. Next, add the mixture of blueberries, dry ingredients, and chocolate chunks to the bowl with the wet ingredients.Then, add the blueberries to the mixture of dry ingredients and toss with a fork to cover the blueberries in the dry ingredients – this is essential as it prevents the blueberries from sinking to the bottom of the muffins!. ![]() Mix with a fork to make sure the dry ingredients are incorporated. In a separate bowl, combine flour (for the muffins), baking soda, baking powder, and salt.Then, add in 2 room temperature eggs to the same bowl, and whisk in with the other wet ingredients.To a large mixing bowl, add melted butter, maple syrup, milk, brown sugar and vanilla to a bowl.Preheat oven to 350 degrees Fahrenheit and line a muffin tin (recipe makes 6-7 muffins!). ![]()
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