Gluten Free Mixed Berry Streusel Muffins
These luscious muffins are filled with strawberries, raspberries, blueberries, raspberries and mixed berry Greek yogurt. They have a fantastic walnut streusel topping and a vanilla cream frosting. Such terrific muffins are great for holiday, company or weekend breakfasts. Plus, they're gluten free for those in your family with gluten intolerance.
Equipment
- 2 12-tin regular muffin pans
- 1 large mixing bowl
- 2 small mixing bowls
- 1 electric mixer
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
Ingredients
STREUSEL TOPPING:
- 1/3 cup brown sugar packed
- 1 tbsp. granulated sugar
- 1/4 cup unsalted butter melted
- 2/3 cup gluten free flour (see note below)
- 1/2 cup walnuts chopped
MUFFINS:
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 5.3 oz. container Mixed Berry Greek yogurt or other mixed berry yogurt (or Icelandic yogurt)
- 2 tsp. vanilla extract
- 2 1/2 cups gluten free flour (see note below)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. heavy whipping cream or half-and-half
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh strawberries diced
GLAZE:
- 1 cup confectioners’ sugar
- 3-4 tbsp. heavy whipping cream
- 1/2 tsp. vanilla extract
Instructions
STREUSEL TOPPING:
- In a small mixing bowl, combine all the ingredients.
- The mixture will be crumbly.
- Set aside.
- Preheat oven to 425°.
- Spray muffin pans with cooking spray or grease and flour with gluten free flour.
- Set aside.
MUFFINS:
- In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
- Stir in flour and fruit gently with a wooden spoon until ingredients are just moistened.
- Don’t overmix the batter.
- Spoon the muffin batter into prepared muffin tins all the way up to the top.
- Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
- Bake for 5 minutes at 425°.
- Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
- Cool about 10 minutes.
- Add glaze.
GLAZE:
- Whisk all of the ingredients together.
- Allow muffins to cool about 10 minutes in muffin tins.
- Remove muffins from baking tins and place on wire rack.
- Place glaze mixture in a zip lock bag and cut off a small tip of one corner.
- Drizzle glaze over muffins.
Notes
NOTE: Be sure to stir yogurt before adding to ingredients.
NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.
NOTE: I’ve added an additional ½ cup flour to the recipe that was not included in the original recipe. Gluten free flour has a different consistency than wheat flour. The Gluten Free flour I initially used was not a one-to-one equivalent. I recommend Cup4Cup. But you may need to remove the additional 1/2 cup of flour.
NOTE: I really do NOT recommend Pamela's baking and pancake mix for this recipe. When I originally posted this recipe that was the only GF flour available. Now there are many gluten free flours that have the consistency and weight of regular flour. Almost any GF product is better than Pamela's.
NOTE: If you wish to use a zip lock bag to pipe the icing, you cannot use the "stand and fill" bags. Those won't work.
NOTE: You can also use regular flour in this recipe if you don't need to keep it gluten free.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 293kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 184mgPotassium: 81mgFiber: 3gSugar: 24gVitamin A: 373IUVitamin C: 5mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!