Gluten-Free Buttermilk Muffins With Walnut Crumble Recipe

Name: Gluten-Free Buttermilk Muffins With Walnut Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g walnuts, roughly chopped; 175 g butter; 125 g caster sugar + 3 tbsp; 300 g gluten-free plain flour; 1 tsp vanilla essence; 3 medium eggs; 2 tsp baking powder; 2 tblsp cocoa powder; 75 ml buttermilk; 1 large banana, peeled and sliced; 1 tsp lemon juice; 25 g milk chocolate

Servings: persons

75 g walnuts, roughly chopped
175 g butter
125 g caster sugar + 3 tbsp
300 g gluten-free plain flour
1 tsp vanilla essence
3 medium eggs
2 tsp baking powder
2 tblsp cocoa powder
75 ml buttermilk
1 large banana, peeled and sliced
1 tsp lemon juice
25 g milk chocolate

1
Preheat oven to 350u00b0F. For the crumble, mix 1 oz walnuts with 3 tbsp butter, 3 tbsp sugar, 3.5 oz gluten-free flour, and a pinch of salt, kneading into crumbs. Place in the fridge and chill for 30 minutes.
2
For the muffins, cream together 9 tbsp butter (1 stick + 1 tbsp), 2/3 cup sugar, vanilla extract and pinch of salt. Stir in the eggs one at a time, then fold in 7 oz gluten-free flour, baking powder and cocoa powder. Mix well then stir in the buttermilk. Drizzle the banana slices with lemon juice and fold into the batter with the remaining chopped nuts. Divide mixture between 12 muffin cups, top with the crumble and bake for 25 minutes. Remove from oven and cool on a wire rack for about 1 hour.
3
Melt the chocolate in a bowl over a pan of warm water. Drizzle the chocolate over the muffins and allow to set for 30 minutes.

1226

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 75 g walnuts, roughly chopped, 175 g butter, 125 g caster sugar + 3 tbsp, 300 g gluten-free plain flour, and more.

Yes, Gluten-Free Buttermilk Muffins With Walnut Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Buttermilk Muffins With Walnut Crumble

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