Gluten-Free Fruit Muffins with Streusel Topping

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gluten free
Recipe photo
Hands-on time:
Baking time:
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Yield: 12 muffins

Recipe photo

The batter for these delicious, fruit-laced muffins may be tweaked to taste. For example, omit the nutmeg, add orange zest and dried cranberries, and use orange juice instead of the milk to make cranberry-orange muffins. Or substitute diced peaches or other fruit for the berries.

Note: you must use a stand mixer or electric hand mixer to prepare the batter for these muffins; mixing by hand doesn't do a thorough enough job.

Gluten-Free Fruit Muffins with Streusel Topping

star rating (15) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 02/24/2010

Ingredients

Batter

  • 2/3 cup sugar
  • 1/2 cup soft butter
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1 teaspoon gluten-free vanilla extract
  • 2 large eggs
  • 2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1 teaspoon xanthan gum
  • 1/2 cup milk
  • 1 to 1 1/2 cups fresh or frozen blueberries (use the smaller amount if frozen); or 1 large apple, chopped
  • *See recipe for this blend below.

Topping

  • 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons melted butter

Tips from our bakers

  • Don't be tempted to make this as a quick bread, rather than muffins; a loaf will turn out unpleasantly dense.
  • Note: For a dairy-free version of these muffins, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.

Directions

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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 aid release. Note: The streusel topping on these muffins can burn if your oven temperature is too high. If your oven tends to "run hot," bake the muffins at 350°F instead of 375°F.

2) To make the batter: Place the sugar, soft butter, salt, baking powder, nutmeg and vanilla in a mixing bowl, and beat with an electric mixer until fluffy.

3) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

4) Whisk together the flour or flour blend and xanthan gum. Add to the mixture in the bowl, alternately with the milk.

5) Stir in the blueberries, chopped apple, or fruit of your choice.

6) Scoop the batter into the prepared pan, mounding the cups full. A heaped muffin scoop works well here. Note: the batter will be VERY sticky; that's what it's supposed to be.

7) To make the topping: Combine all of the ingredients to form small crumbs. Sprinkle about 1 tablespoon topping onto each muffin, pressing it in gently.

8) Let the muffins rest for 10 minutes. Then bake them for 20 to 25 minutes, till lightly browned. Remove from the oven, and let sit for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1 muffin, 90g Servings Per Batch: 12 Amount Per Serving: Calories: 299 Calories from Fat: 96 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 61mg Sodium: 199mg Total Carbohydrate: 49g Dietary Fiber: 1g Sugars: 19g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/07/2015
  • member-tapdogs2 from KAF Community
  • I made these 2 different ways: blueberry muffins with the streusel topping and the cranberry orange walnut- no topping. I used almond milk and earth balance dairy free butter for the blueberry and orange juice and coconut oil for the cranberry orange. My favorite was the cranberry orange -they were so yummy! My kids preferred the blueberry. I like that the recipe it is so versatile and easy. I will definitely make these again.
  • star rating 10/04/2013
  • Redrisa Cool Lisa from Spokane, WA
  • I'm new to gluten-free, but most things I bake I put in my mouth and then throw away. This is the best gluten free recipe I have ever made. The muffins came out beautifully and are delicious. I used apples, but next time I will use blueberries for more flavor. These are GREAT! Remarkable texture for gluten free. It's a keeper!
  • star rating 09/19/2013
  • Dawn from Chicago, IL
  • Is the amount of Xanthan gum correct? 1 tsp? This is the most I've ever used in a muffin recipe and they have a bitter chemical taste :(
    Please give our Baker's Hotline a call. We should be able to help troubleshoot your issue with the recipe.-Jon 855 371 2253
  • star rating 02/06/2013
  • Alexa from New York, NY
  • I loved the flavor and texture of the muffin. Most people wouldn't know this is gluten free. Initially, I expected the tops to brown a little more, then realized from the picture that they are a light gold. The streusel is fine for a breakfast muffin, but not as crunchy or sweet as I would like sometimes. Would adding a little more butter and sugar to the streusel recipe work to give it that result?
    What I would recommend is adding a nut flour or even some chopped nuts. Without the help of gluten, this may be your only shot at a crunchier finish! Elisabeth
  • star rating 12/03/2012
  • Jill from Vermont
  • These are easy to make, very tasty and they rise high. Both GF and non-GF eaters enjoy these. I make a batch, freeze them and take them out and microwave for 35 seconds when I want one. I spray paper linings, as suggested. So far, I've used diced apples.
  • star rating 05/13/2012
  • alibird82 from KAF Community
  • I made this recipe as orange cranberry muffins using the directions provided. I wanted to mention though that I used the Ener-G egg replacer and they still turned out delicious! I was a little worried to try it the egg substitution, but they actually came out just fine. Thanks KAF for a great gluten free recipe!
  • star rating 05/01/2012
  • Lisa from Vermont
  • Yet another gluten free baking success. I made these without the topping, I used a mixture of frozen blueberries and raspberries. They froze well too.
  • star rating 04/19/2012
  • Mrs.Tea from KAF Community
  • These muffins were fantastic! I decided I didn't need the extra fuss (or calories) of the streusel topping, so I just left it off. I used frozen raspberries for the fruit, but otherwise didn't change anything. I like all of the ideas for changing this recipe to use different fruits and flavors and will be trying the variations. Thanks so much for this recipe. I am thrilled to be able to enjoy muffins again and to be able to share this recipe with my gluten free family members and friends.
  • star rating 11/27/2011
  • Karen from NY
  • Made these muffins with dried cranberries and almond extract. Instead of the streusal topping, I sprinkled torinado sugar on top before they baked. They were a hit with everyone at the Sunday brunch.
  • star rating 10/31/2011
  • bkc1228 from KAF Community
  • This is a great recipe. Would it still work if I omitted the xanthum gum?
    I would not recommend omitting the xanthan gum if you are making these gluten free. Without the gluten found in wheat flour, the addition of xanthan gums helps bind and emulsify the ingredients to produce the muffin texture you are looking for. If you'd like more info on gluten free baking, please call our Baker's Hotline at 1-800-827-6836. ~Mel @ KAF
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