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)
Prep time
Cook time
Total time
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
- Preheat the oven to 350ºF.
- Line a large stainless steel baking tray with parchment paper. Set aside.
- 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.
- 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.
- With a rubber spatula gently work in the wild blueberries.
- Using a spring release ice cream scoop, place leveled scoops of dough onto the baking sheet. Be sure to leave 3 inches between each.
- 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.
- Sprinkle approximately 1 tablespoon of the crumb mixture onto each muffin top. Lightly press the crumbs into the dough.
- Bake for 22-24 minutes. The centers should be just firm to the touch.
- 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.
2 Comments
Do you think this recipe would work with rice milk? I’m breastfeeding and not only does my son have a dairy allergy he also has a soy sensitivity! I’m glad to have found your recipes!
Yes, that should be a suitable substitute!