Description

Classic, gluten free and delicious – you have to make these!

Ingredients

Scale

12 tablespoons butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/3 cups sour cream or plain unsweetened yogurt, room temperature
2 1/3 cups gluten free flour blend
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Brown Sugar Topping

1/2 cup light brown sugar, packed
3/4 cups gluten free flour blend
6 tablespoons salted butter, melted
3 teaspoons cinnamon
1/2 teaspoon salt

Combine all topping ingredients in a small bowl and mix with a rubber spatula or spoon until most of the flour is covered and combine with the flour.

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Instructions

Preheat your oven to 350F. Line 12 muffin tins with paper liners and lightly spray with cooking spray. Set aside until needed.
In the bowl of a stand mixer, beat the butter and sugar on medium for 2 minutes or until light and fluffy. Add in one egg at a time, mixing until combine and then repeat with the remaining eggs.
Pour in the vanilla extract and sour cream. Mix on low until just combine.
Add in the flour, baking powder, baking soda and salt. Mix on low until just combine. Use a rubber spatula to scrap down the sides of the bowl and mix any ingredients at the bottom of the bowl that aren’t fully mixed in.
Add in a small scoop about 1 1/2 tablespoons of batter to each muffin tin. You may need to press down the batter slightly. Scoop 1 tablespoon of brown sugar topping on top to create a layer in the middle of each muffin. Scoop the remaining batter on top of the brown sugar topping to fill all the muffins. Top with brown sugar topping – about 1 tablespoon each (this part gets messy).
Place in your oven and bake for 16 minutes (see note about starting at 12 minutes and then checking them). Once the muffins are set in the middle, are slightly brown and smell amazing remove them from the oven and let them cool for 10-15 minutes on a wire rack.

Notes

Don’t softened or defrost your butter in a microwave. It will change the consistency of the butter and will impact how the muffins turn out.

Cooking times will vary. My current oven is cooking very hot. I recommend setting a timer at 12 minutes and then working up from there in 2-4 minute timers.

Prep Time: 15
Cook Time: 16
Category: baking
Method: oven
Cuisine: breakfast