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Raspberry Crumble Muffins
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Brunch, Snack
Cuisine:
American
Servings:
24
Author:
Eating Gluten and Dairy Free
Ingredients
1 ¾
cups
gluten free all-purpose flour
spoon and level method
½
teaspoon
xanthan gum
omit if your gf all-purpose flour contains this or guar gum
1
cup
granulated sugar
2
teaspoon
baking powder
½
teaspoon
baking soda
¼
teaspoon
kosher salt
3
large
eggs
room temprature
1
cup
dairy free sour cream
1 ¼
teaspoon
vanilla extract
2
cups
fresh or frozen raspberries
do not thaw frozen berries, add frozen berries directly to the batter
Crumble Topping
½
c
gluten free all purpose flour
no xanthan gum needed
4
tablespoon
dairy free butter
room temperature 20 minutes
⅓
c
granulated sugar
zest of 1 lemon
Instructions
Line 24 large muffin tins with liners and preheat oven to 350°F.
Make crumb topping: with a pastry blender combine the butter, flour, sugar, and lemon until combined and crumbly, set aside.
In medium bowl whisk together flour, xanthan gum if needed, sugar, baking powder, baking soda, and salt.
In a larger bowl whisk together eggs, sour cream, and vanilla.
Add dry ingredients to wet ingredients and mix. Be careful not to overmix.
Fill muffin liners ½ full with batter. Top batter with an additional 2-3 raspberries and then crumble topping.
Bake 25-30 minutes. Remove from oven and allow to cool in the muffin tin 5-10 minutes, then place on a cooling rack.
These are best the day of or within 2 days of baking.
If using large bakery style tulip cupcake liners this recipe will make 12 muffins.