Gluten-Free Fruit Crumble Muffins

1.Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.

2.In a large mixing bowl, combine the gluten-free self-raising flour, sugar, and cinnamon.

3.In a saucepan, heat the milk, butter, and molasses until the butter is melted. Let the mixture cool slightly.

4.Pour the milk mixture into the dry ingredients and stir until just combined. Do not overmix.

5.Gently fold in the mixed frozen fruit.

6.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

For the crumble topping

Ingredients

1.1/4 cup gluten-free self-raising flour

2.2 tbsp sugar

3.1/2 tsp cinnamon

4.2 tbsp butter, melted

5.Combine the gluten-free self-raising flour, sugar, and cinnamon in a small bowl.

6.Drizzle the melted butter over the dry ingredients and mix until crumbly.

7.Sprinkle the crumble topping over the muffin batter in each cup.

8.Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

9.Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10.Enjoy the gluten-free fruit crumble muffins warm or at room temperature!