Christmas Morning Muffins
Christmas Morning Muffins
Equipment
- 1 Muffin pan
- 1 Saucepan
- 2 Mixing bowls
Ingredients
Dry Ingredients
- 1 3/4 C All purpose flour or Gluten free 1:1
- 3/4 C Coconut sugar or granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 C Milk of your choice
- 1/3 C Avocado oil or neutral oil of your choice
- 2 Large eggs (if you have an egg allergy you can substitute 1/2 C applesauce + an additional tsp baking powder and 1/2 tsp baking soda)
- 1 1/2 tsp Pure vanilla extract
Cherry Crumble Muffins
- 1 1/2 C Frozen cherries
- 1-2 tsp Brown sugar
- 1 1/2 tsp Cornstarch
- 1 tbsp Water
Blueberry Crumble Muffins
- 1 1/2 C Frozen blueberries
- 1-2 tsp Brown sugar
- 1 1/2 tsp Cornstarch
- 1 tbsp Water
Chocolate Chip Muffins
- 4 tbsp Mini chocolate chips, I used Enjoy life brand because they're dairy free
- 4 tbsp Red & Green candy coated chocolate morsels. I used Pure Food brand because they're both dairy and dye free- Found them on Amazon
Crumble Topping
- 1/2 C All purpose flour or GF 1:1
- 1/2 C Brown sugar or coconut sugar
- 1/4 tsp Salt
- 4 tbsp Cold butter, regular or dairy free both work
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
- In a large bowl, whisk dry ingredients.In a separate bowl, whisk wet ingredients.Add wet to dry and mix just until combined.
- Divide batter evenly among muffin cups (about ¾ full). *note put a little bit less in the cherry crumble muffins because the cherries are heavy and will make the batter overflow when baking
- To make the cherry and blueberry mixtures. Add one fruit to a saucepan. Cooking over medium heat add the sugar. Mix the cornstarch with water and add to the pan The fruit should start to break down and thicken about 5-7 minutes of stirring. *cook each fruit separately
- Using spoon add about 1 tbsp of fruit or chocolate chip to eat muffin.
- In a small bowl prepare the crumble topping by combining all the ingredients with a fork until large crumbles form. Sprinkle the topping on top of the cherry and blueberry muffins
- Bake 18–22 minutes, until set and lightly golden.
