Maple Berry Muffins
Gluten Free Living – 2023
Maple Berry Muffins are awesome. These lovely muffins are gluten free and SUGAR FREE! Yes, sugar free. I used Monk Fruit sugar and Maple Syrup to make these jewels and they really were spectacular. I filled them with strawberries, blueberries, blackberries and raspberries so they were fruity and delightful.
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Working with gluten free flour and sugar substitutes can be difficult at times. Sometimes it’s just plain guess work. The only thing I would do differently in this recipe would be to add additional baking powder so the muffins puff up a little more. The amount I used is perfect for regular flour, but gluten free flour needs a little more to get the same equivalency. But other than that, everything worked really well together.
I used a basic recipe I’ve used half a dozen times. I substituted Monk Fruit sugar for the sugar in the recipe (both in the batter and the streusel topping). I used gluten free flour straight up to replace the regular flour. I served these muffins along with Pasta E Fagioli for lunch with a friend. She loved them and took some of the muffins home for her family. If you really need to cut down on the sugar/Maple syrup more, you can try using Monk Fruit powder for all of the sweetener in the recipe. One of these days, I’ll get ambitious and try it with almond meal/flour and see if I get make a more keto-friendly version.
Even still, Maple Berry Muffins were really, really delicious. I recommend them for any kind of family breakfast, company or for holiday breakfasts (especially if you have diabetics or those with Celiac in the family). I love Maple Syrup (and refuse to use corn syrup these days), but bumping up the flavors with Maple Extract, takes these muffins to another level. Whatever you do, don’t omit either the Maple Syrup (replacing it with corn syrup) or the Maple extract in the recipe. Those ingredients are both needed to juice up the flavor and provide the right texture. Plus, corn syrup causes tumors!
If you enjoy a sweet for breakfast, lunch or dinner, I’m recommending Maple Berry Muffins. I’m sure you’ll love them too.
Maple Berry Muffins are awesome.
These delightful muffins are sugar free and gluten free.
Monk Fruit Sugar and Maple Syrup provide the sweetness in the muffins.
The muffins are also sweetened by the fruit: strawberries, raspberries, blackberries and blueberries!
Here’s what I did.
I used these ingredients for the muffin batter.
Pour gluten free flour, Monk Fruit sugar, baking powder and salt into a mixing bowl.
Stir ingredients to combine; set aside.
In a separate mixing bowl, melt butter.
Add sour cream, egg and Maple Syrup.
Add half and half.
Add vanilla and maple extracts. Stir ingredients to combine well.
Add liquid ingredients to dry ingredients.
Add strawberries, blackberries, raspberries and blueberries.
Stir ingredients gently to combine. Don’t overmix the batter.
Insert paper liners in two 12-tin muffin pans. (You actually only need 21). Spray each paper liner with cooking spray. Spoon muffin batter into paper liners until almost full.
I used these ingredients for the streusel topping.
Melt butter in a small mixing bowl.
Add gluten free flour, Monk Fruit sugar, walnuts and maple extract.
Stir ingredients with a fork to combine.
Divide the streusel topping evenly among 21 muffin tins. Gently pat the streusel topping into the muffin batter so it adheres slightly.
Bake muffins for 5 minutes at 425 degrees. Reduce heat to 350 degrees. Bake muffins about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
Allow muffins to cool about 5 minutes before removing to serving platter.
Maple Berry Muffins were fantastic served with hot soup like Pasta E Fagioli!
Every bite will have you swooning!
This batch makes 21 muffins, so it’s perfect for a company or holiday breakfast.
Maple Berry Muffins really make a terrific weekend, company or holiday breakfast. (Even though I served them for lunch along with soup.)
Here’s the recipe.
MAPLE BERRY MUFFINS
(My own concoction)
Maple Berry Muffins
Equipment
- 2 12-tin regular muffin pans
- paper liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 2 wooden spoons
- 1 fork
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 sharp knife to dice fruit
- 1 whisk
Ingredients
MUFFINS:
- 2 cups gluten free flour (I used Cup4Cup)
- 1/2 cup Monk Fruit Sugar (without Erythritol)
- 2 tsp. baking powder (I recommend 3 teaspoons for gluten free products)
- 1/2 tsp sea salt
- 3/4 cup half-and-half
- 1/2 cup salted butter melted (1 stick)
- 1/2 cup maple syrup NOT corn syrup
- 1/4 cup sour cream
- 1 large egg
- 1/2 tsp. pure vanilla extract no imitation vanilla
- 1 tsp. maple extract (don't omit from recipe)
- 1/2 cup diced strawberries washed
- 1/2 cup blueberries washed
- 1/2 cup raspberries washed and rinsed carefully
- 1/2 cup blackberries washed and rinsed carefully
STREUSEL TOPPPING:
- 6 tbsp. gluten free flour (I used Cup4Cup)
- 6 tbsp. Monk Fruit Sugar
- 1/2 cup chopped walnuts (measure after chopping)
- 1/2 tsp. maple extract (do not omit from recipe)
- 4 tbsp. salted butter melted (1/2 stick, 1/4 cup)
Instructions
MUFFINS:
- Line two 12-tin regular muffin pans with paper liners.
- Spray the liners with cooking spray; set aside.
- In a large mixing bowl combine gluten free flour, Monk Fruit sugar, baking powder and salt.
- In a medium mixing bowl combine half-and-half, melted butter, maple syrup, sour cream, egg and both extracts.
- Whisk until well combined.
- Add liquid mixture to dry mixture along with the berries.
- Stir only until moistened.
- Do not overmix.
- Fill 21 muffin liners almost full with muffin mixture.
- Top with Streusel Topping.
- Press the ingredients into the tops of the batter slightly so crumbs adhere.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING:
- Melt butter in a mixing bowl in microwave.
- Add gluten free flour, Monk Fruit sugar, walnuts, and Maple Extract and stir with a fork until very well mixed.
- Sprinkle mixture evenly over top of muffins before baking.
- Press ingredients down gently into the muffin batter so ingredients adhere.
- Bake as directed above.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
We loved the fruitiness of these delectable muffins.
If you don’t need to keep the recipe gluten free or sugar free, you can use regular flour and regular granulated sugar in the recipe.
These Maple Berry Muffins were so good, I ate TWO with our meal!
All the fruit in these muffins make them so moist and delicious.
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