These sweet muffins are an ideal dessert or an indulgent breakfast. Whichever you choose, you'll love them for their nutty flavor and sugared topping.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
18 mins
total:
53 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

277 calories; fat 13.5g; saturated fat 5.1g; mono fat 4.7g; poly fat 1.6g; protein 4.8g; carbohydrates 35g; fiber 1.6g; cholesterol 44mg; iron 0.8mg; sodium 376mg; calcium 127mg.
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