Phenomenal Phoods

Gluten Free Raspberry Crumble Muffins

Ingredients:

For the crumble topping

• 1/4 cup butter, cubed and softened
• 1/3 cup gluten-free flour
• 1/3 cup sugar (brown sugar works great as well)

For the muffins

• 2 cups gluten-free flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, melted and cooled
• 2 eggs
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 1 1/2 cup raspberries

Instructions:

For the crumble topping

1. Use a fork or your hands to mix the softened, cubed butter with the sugar and flour until this mixture resembles coarse crumbs and set aside.

For the muffins

1. Preheat oven to 425 degrees F. and line a 6 cup jumbo muffin tin with squares of parchment paper or a regular muffin tin with muffin papers.
2. Whisk together the flour, brown sugar, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk together the butter, eggs, almond milk and vanilla until smooth. Make sure the butter is cooled to prevent scrambling the eggs.
4. Stir dry ingredients into wet ingredients, just until combined. There will still be some lumps and streaks of dry ingredients.
5. Fold in the raspberries.
6. Fill spots in prepared muffin tin 2/3 of the way with batter.
7. Sprinkle crumble topping on top of the muffins.
8. Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake for another 10 minutes until the crumble topping is lightly browned, and a toothpick comes out clean. If you are using a regular muffin tin, bake for 8 minutes at 425 and start checking after 5 minutes at 350.
9. Let muffins cool slightly before removing from the tin. Serve warm with Nutella (optional).