Maple crunch muffins are one of my favorite muffin recipes. The muffins are light and fluffy and topped with a crispy, crunchy topping.
These moist muffins with a crunchy topping will become one of your favorite gluten-free muffin recipes as soon as you taste it. Trust me they are just that good.
Are Maple Crunch Muffins Healthy
Yes, these muffins are healthy. Each muffin contains 255 calories, 17.2 grams of carbs, and 4 grams of sugar. Compared to regular muffins, these muffins contain fewer calories, carbs, and sugars. So they are healthy when eaten in moderation as a part of a balanced diet.
Can I Make Maple Crunch Muffins Without Walnuts
You do not have to make these muffins with walnuts. You can use pecans, macadamia nuts, or any nut you desire. You can also use raisins, cranberries, or any other dried fruit instead of nuts.
Can I Substitute Honey For Maple Syrup
Yes, you can use honey to make these muffins instead of maple syrup. You can also use sugar-free maple syrup or another liquid sweetener to make these muffins. The muffins will have a slightly different flavor, but they will be just as delicious.
Can I Make These Muffins Into A Loaf
Yes, you can turn maple crunch muffins into a loaf. First, preheat the oven to 350 °F. Next, make the muffin batter, place it into a loaf pan, and spread it into an even layer.
Next, sprinkle the crunch topping on top of the muffin batter, then bake it until a skewer inserted into the maple crunch loaf comes out clean. Let the maple crunch loaf cool before slicing it, and then you can enjoy it!
How To Store Maple Crunch Muffins
To store the muffins, let them cool completely. Next, place the muffins in an airtight container and store the maple crunch muffins at room temperature for 3-4 days.
Can You Freeze Maple Crunch Muffins
Yes, you can freeze maple crunch muffins. First, let the muffins cool completely, then wrap each muffin individually with plastic wrap.
Place the muffins in the freezer bag and freeze them. The muffins will last for up to a month.
To reheat the maple crunch muffins, remove them from the freezer. Let them defrost at room temperature before eating them.
Alternatively, you can reheat the muffins in the microwave. However, only heat the muffins in the microwave oven for 20-30 seconds just until they are warm. If you heat them any longer than this, they will harden.
More Muffin Recipes:
Paleo Carrot Cake Muffins
Maple Cornbread Muffins
Blueberry Butter Crumb Muffins
Gluten-Free Maple Crunch Muffins
12-18
muffins15
minutes25
minutes249
kcal40
minutesGluten-free maple crunch muffins are extremely delicious. The muffins are light, fluffy, and so moist, and the crunchy topping is so addicting. They are the perfect breakfast or snack that anyone who eats them will love.
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Ingredients
- Muffins:
2 cups gluten-free all-purpose flour
1/2 teaspoon ground cinnamon
3 teaspoons baking powder
1/4 teaspoon salt
1 cup maple syrup
2 large eggs
1 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup whole milk
- Crunch Topping:
1/2 cup old-fashioned rolled oats
1/2 cup gluten-free all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup toasted walnuts, chopped
1/4 teaspoon salt
1/2 cup sugar-free sweetener
1/2 cup cold unsalted butter
2 tablespoons maple syrup
Directions
- Muffins:**
- Set your oven to 375°F, then line a 12-cup muffin pan with silicone or paper muffin liners. Spray the liners with non-stick cooking spray and set the muffin pan aside.
- Place the gluten-free all-purpose flour, salt, cinnamon, and baking powder in a large bowl. Whisk until combined.
- Place the maple syrup, eggs, vanilla extract, coconut oil, and whole milk in a medium bowl. Whisk until combined.
- Add the maple syrup mixture to the gluten-free flour mixture and whisk until combined.
- Scoop the maple crunch muffin batter into the prepared muffin pan filling each muffin cup 3/4 of the way full. Set it aside.
- Crunch Topping:**
- Mix the rolled oats, gluten-free all-purpose flour, cinnamon, walnuts, salt, and sugar-free sweetener in a small bowl until combined.
- Add the unsalted butter and maple syrup and cut them into the dry ingredients until it clumps together.
- Next, sprinkle the crunch topping on top of the maple crunch muffins. Bake the maple crunch muffins for 20-25 minutes until a toothpick inserted into a maple crunch muffin comes out clean.
- Let the maple crunch muffins cool in the pan for 5 minutes. If you used silicone muffin liners, remove the muffins from them and place them on a wire rack to cool. If you used paper liners, remove the maple crunch muffins from the pan and place them on a wire rack to cool.
- Serve and enjoy!
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Nutrition Facts
12-18 servings per container
- Amount Per ServingCalories249
- % Daily Value *
- Total Fat
19g
30%
- Saturated Fat 15.5g 75%
- Cholesterol 35mg 12%
- Sodium 170mg 8%
- Potassium 12mg 1%
- Total Carbohydrate
16.9g
6%
- Dietary Fiber 1.9g 4%
- Sugars 3.7g
- Protein 2.9g 4%
- Calcium 21%
- Vitamin D 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
