Gluten-Free Strawberry Pepita Muffins with Streusel
The cooks in the Williams Sonoma Test Kitchen rely on these summer muffins as a weekday breakfast and also love to serve them to houseguests, who never guess that these sweet treats are gluten free. The recipe can easily be doubled to make a dozen muffins.
Ingredients
For the muffins:
- 3/4 cup (4 oz./111 g) gluten-free flour, preferably Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/2 cup (3 1/2 oz./100 g) sugar
- 1/4 cup (1 oz./28 g) super-fine almond flour
- 2/3 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 4 Tbs. (1/2 stick) (2 1/4 oz./63 g) unsalted butter, melted and cooled
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup (2 oz./60 g) sour cream
- 1/2 tsp. grated lemon zest
- 3/4 cup (1/2 oz/15 g) thinly sliced strawberries
- 2 Tbs. raw pepitas (optional)
For the streusel:
- 2 Tbs. sugar
- 1 1/2 tsp. gluten-free flour, preferably Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- Pinch of ground cinnamon
- Pinch of kosher salt
- 3/4 tsp. unsalted butter, melted and cooled
Directions
To make the muffins, preheat an oven to 425°F (220°C). Line a 6-cup muffin pan with muffin liners and spray with baking spray.
In a bowl, whisk together the gluten-free flour, sugar, almond flour, salt, baking powder and baking soda. Set aside.
In another bowl, whisk together the melted butter, egg and vanilla, then whisk in the sour cream. Using a rubber spatula, fold in the flour mixture until combined, then fold in the lemon zest. Gently fold the strawberries and pepitas into the batter, distributing them evenly. Divide the batter evenly among the prepared muffin cups.
To make the streusel, in a small bowl, whisk together the sugar, gluten-free flour, cinnamon and salt. Pour in the melted butter and stir with a fork until crumbly. Sprinkle the streusel evenly over the muffins.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the muffins to the rack and let cool for about 30 minutes before serving. Makes 6 muffins.
Williams Sonoma Test Kitchen