Jumbo bakery-style muffins topped with a delicious streusel topping!
Course Breakfast, Dessert
Cuisine American
Keyword cinnamon, eggless, gluten free, muffins
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Servings 6jumbo muffins
Calories 368
Author Taleen Benson
Ingredients
For the streusel topping:
⅓cup (67g)light brown sugarpacked
¼cup (37g)gluten free flour blend
1teaspooncinnamon
4tablespoons (57g)unsalted buttercold, cubed
For the muffins:
2cups (296g)gluten free flour blend
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspooncinnamon
¼teaspoonfine sea salt
½cup (113g)unsalted buttermelted and cooled to room temperature
½cup (100g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
½teaspoonvanilla extract
1cup (240ml)buttermilkroom temperature
Instructions
Preheat the oven to 425°F. Line a jumbo muffin tin with cupcake liners and set aside.
To make the streusel topping, in a small bowl, whisk the brown sugar, flour, and cinnamon together. Use a pastry blender or two knives to cut the butter in until incorporated. The mixture should be crumbly, with pea sized pieces of butter throughout. Store in the refrigerator until ready to use.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
In a large bowl, stir the melted butter with the sugar until combined. Add the prepared egg replacer and vanilla, then mix in the buttermilk. Add the dry ingredients and stir until just combined.
Transfer the batter into the prepared pan, filling each liner all the way to the top. Sprinkle a generous amount of streusel topping on each muffin. Bake for 5 minutes, then, without removing the muffins from the oven, reduce the temperature to 350°F and bake for another 24-26 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Allow the muffins to cool in the pan for 10 minutes before removing.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
This recipe yields 6 jumbo muffins or 12 standard size muffins. For standard muffins, reduce bake time to 20 minutes total (still baking for 5 minutes at 425°F initially then reducing the heat and baking another 15 minutes).