Almond Coffee Cake Muffins

  1. Preheat oven to 350u0b0.
  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.
  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.
  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.
  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 350u0b0 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.

topping, sweet white sorghum flour, brown sugar, ground cinnamon, ground allspice, salt, butter, muffins, sweet white sorghum flour, flour, starch, baking powder, xanthan gum, baking soda, salt, sugar, brown sugar, butter, eggs, sour cream, canola oil, almond, cinnamonflavored baking chips, cooking spray

Taken from www.myrecipes.com/recipe/almond-coffee-cake-muffins (may not work)

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