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Apple Cinnamon Crumb Tahini Muffins
These fall-festive, bakery-style muffins also happen to be gluten-free. Fresh chunks of apple fill every bite, and the cinnamon crumb topping adds a delicious crunch.
1½ cups gluten free 1:1 baking flour (such as Bob’s Red Mill)
2 tsp ground cinnamon
2 tsp baking powder
½ tsp salt
2 large eggs*
½ cup packed brown sugar
¼ cup maple syrup
½ cup milk of choice
⅓ cup melted butter*
¼ cup Soom Premium Tahini
2 tsp vanilla extract
1 cup peeled and finely diced apple
¼ cup packed brown sugar
⅓ cup gluten free 1:1 baking flour (such as Bob’s Red Mill)
2 Tbsp melted butter*
½ tsp ground cinnamon
For the muffins
For the cinnamon crumb topping
Preheat oven to 375F. Line a 12-count muffin pan with liners, and coat with nonstick cooking spray.
Make the crumb topping: Combine the brown sugar, flour, butter, and cinnamon together in a medium bowl. Gently mix using a fork. Keep the mixture in large crumbles and do not over-mix. (If over-mixed, it will turn into a thick paste.) Set aside.
Prepare muffins: In a mixing bowl, combine flour, cinnamon, baking powder, and salt; mix to combine. Set aside.
In a separate larger bowl, combine eggs, brown sugar, and maple syrup; whisk until smooth. Add milk, butter, tahini, and vanilla; whisk to combine.
Pour dry ingredients into bowl with wet ingredients; stir until no clumps remain. Gently fold in diced apples.
Spoon the batter evenly into each cup or liner, filling each almost all the way to the top. Spoon crumb topping on each, gently pressing down so it sticks.
Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow then muffins to cool for 5 minutes in the muffin pan. Transfer to a wire rack to cool completely.
*To make vegan:replace eggs with Just Egg and replace butter with non-dairy option like Earth Balance.
Dietary Preferences: Nut-Free, Gluten-Free, Family-Friendly, Vegetarian
Seasonality: Winter, Fall