Raspberry Almond Crunch Muffins

🧂 Ingredients

• 1 cup gluten free flour

  (I used King Arthur Flour)
• 1 cup almond flour
• 1 1/2 cups Monk Fruit sweetener
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1 cup half-and-half

  or whole milk
• 1/2 cup salted butter

  melted (1 stick)
• 1/2 cup sour cream
• 1 large egg
• 2 tsp. almond extract
• 2 cups raspberries

  washed gently (12-ounce container)
• 1/2 cup sliced almonds

  (measure after chopping)
• 1/2 cup gluten free flour

  (I used King Arthur Flour)
• 1/2 cup monk fruit sweetener
• 1/2 cup old fashioned oatmeal

  (dry)
• 1/2 cup sliced almonds

  (measure after chhopping)
• 4 tbsp. salted butter

  cold

Instructions

• 1 Line two 12-tin regular muffin pans with paper liners.
• 2 Spray the liners with cooking spray; set aside.
• 3 In a large mixing bowl combine gluten free flour, almond flour, monk fruit
  sweetener, baking powder, baking soda and salt.
• 4 Gently stir in almonds.
• 5 Set aside.
• 6 In a medium mixing bowl combine half-and-half or milk, melted butter, sour
  cream, egg and almond extract.
• 7 Whisk until well combined.
• 8 Add liquid measure to dry mixture.
• 9 Rinse raspberries gently in colander.
• 10 Add to muffin mixture and stir very gently to combine.
• 11 Stir only until moistened.
• 12 Do not overmix.
• 13 Batter will be soupy.
• 14 Fill 24 prepared muffin liners full with muffin mixture.
• 15 Top with Streusel Topping. 
• 16 Bake at 425º for 5 minutes.
• 17 Reduce heat to 350º and continue baking about 15-19 minutes longer, or until a
  toothpick inserted in center comes out clean. 
• 18 Combine gluten free flour, monk fruit sweetener, oatmeal and almonds in a medium
  mixing bowl until well mixed.
• 19 Cut in butter with a pastry blender until coarse crumbs form.
• 20 Sprinkle one to two heaping tablespoonfuls of streusel topping evenly over top
  of each muffin. 

Nutrition Info