Berry Delicious Crumb Muffin Tops (Gluten-Free Optional)

This recipe for crumb muffin tops is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Kim Van Dunk. For moisture, she uses Almond Plus Protein AlmondMilk from So Delicious.

I have to agree, the muffin top is my favorite, too! They almost look like fluffy scones.

For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Crumb Muffin Tops

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, nut-free, and vegetarian.

Berry Delicious Crumb Muffin Tops (Gluten-Free Optional)

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Kim Van Dunk

Serves: 8 Muffin Tops

Ingredients

Muffin:

• 6 tablespoons non-hydrongenated dairy-free margarine (such as Earth Balance Buttery Spread)
• ⅓ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 egg
• 1-1/2 cups sorghum flour**
• 1-1/2 teaspoons baking powder
• ½ teaspoon sea salt
• ⅓ cup So Delicious Dairy Free Unsweetened Almond Plus AlmondMilk
• 1 cup wild blueberries

Crumble:

• 4 tablespoons non-hydrogenated dairy-free margarine (such as Earth Balance Buttery Spread), cold, cut into small chunks
• ⅓ cup granulated sugar
• ⅓ cup sorghum flour**
• ½ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350ºF.
2. Line a large stainless steel baking tray with parchment paper. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the 6 tablespoons of buttery spread, ⅓ cup sugar, and 1 teaspoon ground cinnamon until well combined. Add in the egg and stir on low until just incorporated.
4. Add in the 1-1/2 cups sorghum flour, baking powder, and sea salt. Once the ingredients are worked together, add in the So Delicious Unsweetened Almond Milk Plus.
5. With a rubber spatula gently work in the wild blueberries.
6. Using a spring release ice cream scoop, place leveled scoops of dough onto the baking sheet. Be sure to leave 3 inches between each.
7. Create the crumble by whisking the granulated sugar, sorghum flour, and cinnamon together. Cut in the cold buttery spread chunks into the dry mix with a pastry blender or your fingers.
8. Sprinkle approximately 1 tablespoon of the crumb mixture onto each muffin top. Lightly press the crumbs into the dough.
9. Bake for 22-24 minutes. The centers should be just firm to the touch.
10. Allow to cool for a few minutes before eating.

Notes

**Equal amounts of whole wheat flour may be substituted within this recipe if desired. It will yield the same great results.

3.2.2265