Spiced Elderberry Christmas Muffins

by GEC

Spiced Elderberry Christmas Muffins (or anytime)

GEC

Servings

12

Prep Time

15 minutes

Cook Time

20-25 minutes

Category

Muffins

Ingredients

    For the Muffins:

    • 1 ½ cups all-purpose flour (or GF)
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground cloves
    • ¼ tsp ground nutmeg
    • ½ tsp salt
    • ⅓ tsp. baking soda
    • 1 large egg, lightly beaten
    • ¼ cup unsalted butter melted
    • ¼ cup unsweetened applesauce
    • ½ cup milk (or buttermilk/plant-based milk)
    • ½ cup GRACE Elderberry Co. elderberry syrup
    • ½ cup dried currants or chopped dried cherries (optional, for extra Christmas fruitiness)

    For the Crumb Topping (Optional)

    • ¼ cup all-purpose flour
    • ⅓ cup granulated sugar or brown sugar (I like to a do 3 TB each)
    • 1 tsp cinnamon
    • 4-6 Tablespoons salted butter, slightly melted

    Directions

    1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

    2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond meal, baking powder, spices (cinnamon, ginger, cloves, nutmeg), and salt.

    3. Combine Wet Ingredients: In a separate medium bowl, mix the lightly beaten eggs, melted butter, milk, elderberry syrup, and vanilla extract until well combined.

    4. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the ingredients are just combined; the batter may be slightly lumpy. Do not overmix. Gently fold in the dried currants or cherries, if using.

    5. Prepare Topping: If making the crumble topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or a pastry blender until the mixture resembles coarse crumbs.

    6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumble topping evenly over the top of each muffin.

    7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

    8. Cool: Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
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