Ingredients:
Ingredients: |
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1 1/2 Cups (250 grams) |
Authentic Foods Steve’s GF Cake Flour |
2 Tablespoons (25 grams) |
Sugar |
3/4 Cup (150 grams) |
Brown Sugar |
1/4 teaspoon (2 grams) |
Salt |
1/2 teaspoon (2 grams) |
Vanilla Powder |
2 1/2 teaspoons (5 grams) |
Cinnamon |
1/2 teaspoon |
Nutmeg |
1 1/4 teaspoons (6 grams) |
Baking Powder |
1/8 teaspoon (1 gram) |
Baking Soda |
1 (50 grams) |
Egg, large |
3/4 Cup plus 2 Tablespoons (216 grams) |
Sour Cream |
1/4 Cup plus 1 Tablespoon (71 grams) |
Milk |
4 Tablespoons (56 grams) |
Butter, melted |
1/4 Cup (48 grams) |
Light Olive Oil |
1 Cup (114 grams) |
Dried Cherries |
1/2 Cup (56 grams) |
Walnuts, toasted and chopped |
Streusel Topping |
|
3 Tablespoons (30 grams) |
Authentic Foods Steve’s GF Cake Flour |
2 Tablespoons plus 1 teaspoon (30 grams) |
Sugar |
1/8 teaspoon (1 gram) |
Salt |
1/2 teaspoon (1 gram) |
Cinnamon |
2 Tablespoons (28 grams) |
Butter, chilled, cut into cubes |
1 teaspoon (5 grams) |
Water |
Directions:
- Preheat oven to 350F.
- Place cherries in a bowl and cover with hot water to soak for 10 minutes.
- To make streusel topping combine Authentic Foods Steve’s GF Cake Flour Blend, sugar, cinnamon, and salt in mixer bowl. Add chilled butter and allow mixer to run with paddle until butter is broken up into small chunks. Add cold water and mix briefly. Streusel should resemble wet sand.
- To make batter place Authentic Foods Steve’s GF Cake Flour Blend, sugars, salt, Authentic Foods Vanilla Powder, cinnamon, nutmeg, baking powder, and baking soda in mixer bowl. Whisk to combine.
- In a separate bowl whisk together the egg, sour cream, milk, melted butter, and oil.
- Using paddle attachment on medium speed, gradually add liquid mixture to dry. Allow to mix just until incorporated, scraping down bowl if necessary.
- Strain soaked cherries using a sieve to remove any excess liquid. Add cherries and walnuts to batter and fold in with a spatula.
- Prep a muffin tin with liners and scoop batter into liners. Top off each muffin with streusel topping, then place in oven to bake.
- Bake for about 18-20 minutes until muffins spring back when touched.
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