Maple Berry Muffins

Teresa Ambra

Indulge yourself with these lovely Maple Berry Muffins. They're gluten free and sugar free substituting Monk Fruit Sugar and Maple Syrup. The muffins include strawberries, raspberries, blackberries and blueberries for a burst of flavor and moistness that puts this tasty breakfast entree over the top. Since the recipe makes almost two dozen, these muffins are perfect for a weekend, company or holiday breakfast.

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Prep Time 30

Cook Time 24

Total Time 54

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 175 kcal

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

NOTE: Do not substitute corn syrup for the Maple Syrup in the recipe.

NOTE: This recipe can also be made with regular flour and either granulated or brown sugar, rather than gluten free flour and Monk Fruit Sugar.

NOTE: While I used only two teaspoons of baking powder, because gluten free products do not raise as well as regular flour, I recommend increasing the baking powder to three teaspoons (one tablespoon) for this recipe (if you keep the flour gluten free).

NOTE: For best results, do not omit the maple extract in the recipe. This is needed to give the muffins the full boost of maple flavor.

Nutrition

Calories: 175kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 168mgPotassium: 68mgFiber: 2gSugar: 6gVitamin A: 277IUVitamin C: 4mgCalcium: 67mgIron: 1mg

Keyword blackberries, blueberries, breakfast, gluten free, maple syrup, monk fruit sugar, muffins, raspberries, strawberries, sugar free

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