Gluten-Free Fruit Muffins with Streusel Topping

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.

Prep
20 mins
Bake
20 to 25 mins
Total
40 mins
Yield
12 muffins
Gluten-Free Fruit Muffins with Streusel Topping

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 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.

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.