Gluten Free Granola Muffins
With sweet and salty kernels of gf granola studded inside and on top, these gluten free granola muffins have all the best textures of your favorite breakfast muffin.
Yield: 12 muffins
Ingredients
- 2 ¼ cups (315 g) gluten free granola divided
- ½ cup (109 g) packed light brown sugar
- ¾ teaspoon ground cinnamon divided
- ½ teaspoon kosher salt divided
- 12 tablespoons (168 g) unsalted butter at room temperature divided
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ½ cup (46 g) Saco cultured buttermilk blend you can use milk powder instead
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup (100 g) granulated sugar
- ¼ cup (56 g) sour cream at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
Instructions
- Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin and set it aside.
Make the topping.
- In a medium-sized bowl, place 1 1/4 cups (175g) granola, the light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 4 tablespoons butter, and mix to combine well. Place the bowl in the refrigerator to chill while making the muffin batter.
Make the muffin batter.
- In a large bowl, place the flour, xanthan gum, buttermilk blend, remaining 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, baking powder, baking soda and granulated sugar in a large bowl, and whisk to combine well.
- Add the remaining 1 cup (140g) granola, and mix to combine.
- Add the remaining 8 tablespoons butter, sour cream and eggs, mixing to combine well after each addition. The batter will be thick.
Assemble the muffins.
- Divide the batter among the 12 prepared muffin cups. Remove the topping from the refrigerator, and crumble into clumps with your fingers.
- Scatter the topping evenly on top of the muffin batter. With wet fingers, gently press the topping into the batter, so none is loose.
Bake the muffins.
- Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the middle muffin comes out mostly clean.
- Rotate once during baking. Remove the pan from the oven and allow the muffins to cool in the pan for at least 10 minutes.
- Transfer the muffins to a wire rack to cool completely, and serve.
- Store any leftovers in an airtight container at room temperature. They should keep for about 2 days, after which they may begin to dry out.