Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh
I had fresh Bing cherries and wanted some recipe ideas. I tweaked a recipe from King Arthur Flour by reducing the flour and halving amount of xanthan gum to get a softer, fluffier cake. It is more of a cake texture than muffin, but remember, “Muffins are cupcakes without frosting!”
You can fill the muffin papers almost full, since the muffins dome, but don’t overflow. I’ve tried several variations with different fruits. If you use frozen berries, the batter is really stiff to stir, takes a bit longer to cook and is drier. I usually make the batter and divide it to make 2 different types of muffins. These muffins are best warm, but you can warm then in the microwave even after 2 or 3 days.
Makes 12 muffins.
- 2/3 cup (5 oz., 140 g.) sugar or same weight of light brown sugar for more flavor, browner color, but not such a fluffy texture
- ½ cup (4 oz., 112 g.) softened butter
- ½ tsp. salt
- 2 tsp. (10 ml.) gluten-free baking powder
- 1 tsp. (5 ml.) gluten-free vanilla extract
- 2 large eggs
- 1¾ cups (9¼ oz., 260 g.) King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
- ½ (3 ml.) tsp. xanthan gum
- ½ cup (4 oz., 120 ml.) milk or juice to match fruit
- 1-1½ cups fresh or frozen blueberries and zest of one lemon;
OR 1 large apple, peeled and shredded, with 2 Tbsp. golden raisins-sultanas;
OR 18 Bing cherries;
OR 1-1½ cups craisins and 2 Tbsp. (30 ml.) candied orange peel or zest of orange, 6-8 oz. fruit total;
More fruit makes larger muffin.
- Mini semi-sweet chocolate chips, optional
*Recipe for this blend: Whisk together 6 cups (28½ oz.) King Arthur stabilized brown rice flour; 2 cups (10¾ oz.) potato starch; and 1 cup (4 oz.) tapioca flour or tapioca starch.
- ¼ cup (2 oz., 56 g.) light brown sugar
- 2 tsp. (10 ml.) cinnamon
- ¼ cup (2 oz., 56 g.) melted butter
- ¼ cup (1 oz., 28 g.) sliced almonds or chopped pecans (add more for a bigger crunch)
- Preheat the oven to 375°F. Grease a 12-cup muffin pan or line the pan with papers. Spray the papers with non-stick pan spray, to aid release if you eat them warm. Once they’ve cooled completely, the paper does release.
- Place the sugar, softened butter, salt, baking powder, vanilla, eggs, flour, xanthan gum and milk/juice in a mixing bowl. Beat with an electric mixer until fluffy, 2-3 minutes.
- Stir in the blueberries and chopped apple, or fruit of your choice.
- Scoop the batter into the prepared pan, mounding the cups full. A heaped muffin scoop works well here. Note: The batter will be VERY thick.
- In separate bowl, stir together all streusel topping ingredients. It will be runny.
- Spoon about 1 Tbsp. of topping onto each muffin.
- Let the muffins rest for 10 minutes.
- Bake muffins for 25-30 minutes until very lightly browned. Cook longer if using frozen fruit.
- Remove from the oven, and let sit for 5 minutes before removing from the pan. Best served warm.