Hands-on Time
18 Mins
Total Time
53 Mins
Yield
Serves 12 (serving size: 1 muffin)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare topping, weigh or lightly spoon 05 ounces sweet white sorghum flour (about 1/4 cup) into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons brown sugar, cinnamon, allspice, and salt in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill.

Step 3

To prepare muffins, weigh or lightly spoon 15 ounces sweet white sorghum flour (about 3/4 cup), almond meal flour, and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.

Step 4

Place sugars and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, canola oil, and almond extract. Add flour mixture; beat at low speed just until blended. Stir in baking chips.

Step 5

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with topping. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Gluten-Free Baking

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