Low FODMAP Gluten Free Cinnamon Streusel Muffins

Total time47 min

Prep time20 min

Cook time22 min

Low FODMAP Gluten Free Cinnamon Streusel Muffins

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Ingredients

12 servings

For the streusel

⅓ cup gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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⅓ cup packed light brown sugar
1 tsp ground cinnamon
3 tbsp unsalted butter, cold and cut into small cubes

For the muffins

2 cups gluten free flour blend
2 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup unsalted butter, melted and cooled
1 cup sour cream
1 tsp vanilla extract

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
Make the streusel: in a small bowl, whisk together 1/3 cup gluten free flour blend, the brown sugar, and 1 tsp cinnamon. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, pea-sized crumbs. Refrigerate while you prepare the batter.

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