Fruit Muffins with Streusel Topping - GF

By mariannefeldman

King Arthur Flour 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. View by: Volume Weight Recipe summary Hands-on time: 20 mins. to 30 mins. Baking time: 20 mins. to 25 mins. Total time: 40 mins. to 55 mins. Yield: 12 muffins 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.

Ingredients

• Batter
• 3/4 3/4 * 3/4 cup sugar
• 1/2 1/2 * 1/2 cup soft butter
• 1/2 1/2 * 1/2 teaspoon salt
• 2 2 * 2 teaspoons baking powder
• 1/4 1/4 * 1/4 teaspoon nutmeg
• 1 1 * 1 teaspoon gluten-free vanilla extract
• 2 2 * 2 large eggs
• 2 1/4 2 1/4 2 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 1 * 1 teaspoon xanthan gum
• 1/3 1/3 * 1/3 cup milk
• 1 to 1 1/2 1 to 1 1/2 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 1/2 * 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
• 1/4 1/4 * 1/4 cup brown sugar
• 1 1 * 1 teaspoon cinnamon
• pinch * pinch of salt
• 2 2 * 2 tablespoons melted butter
• Batter
• 5 1/4 5 1/4 5 1/4 ounces sugar
• 4 4 * 4 ounces soft butter
• 1/2 1/2 * 1/2 teaspoon salt
• 2 2 * 2 teaspoons baking powder
• 1/4 1/4 * 1/4 teaspoon nutmeg
• 1 1 * 1 teaspoon gluten-free vanilla extract
• 2 2 * 2 large eggs
• 12 12 10 1/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or 10 1/8 ounces brown rice flour blend*
• 1 1 * 1 teaspoon xanthan gum
• 2 5/8 2 5/8 2 5/8 ounces milk
• 5 to 7 1/2 5 to 7 1/2 1 6 ounces fresh or frozen blueberries (use the smaller amount if frozen); or 1 large apple, about 6 ounces, chopped
• * *See recipe for this blend below.
• Topping
• 2 5/8 2 5/8 2 5/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
• 1 7/8 1 7/8 1 7/8 ounces brown sugar
• 1 1 * 1 teaspoon cinnamon
• pinch * pinch of salt
• 1 1 * 1 ounce melted butter
• *Make your own blend
• 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.

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 375F. 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 350F instead of 375F. 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 streusel: Combine all of the ingredients to form small crumbs. Sprinkle about 1 tablespoon streusel atop 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.