BAKERY CINNAMON ROLL MUFFINS

When I went gluten free I craved a good bakery muffin with the streusel on top. I tried the frozen brands, boxed brands and nothing filled that craving. So I came up with my own Bakery Cinnamon Roll Muffins. They are moist, flavorful and have just the right amount of crunch on top. Easy to make for such a delicious treat. Enjoy!

Bakery Cinnamon Roll Muffins

Gluten Free/Dairy Free

Ingredients:

1 Pillsbury Yellow Cake Mix

¼ cup brown sugar

¼ cup fresh ground almonds or pecans

2 teaspoons baking powder

1 teaspoon xanthan gum

½ teaspoon salt

¼ teaspoons allspice

½ teaspoon nutmeg

1 teaspoon cinnamon

½ cup Earth balance butter, melted or butter

1 cup So Coconut milk

2 eggs

1 Tablesoon vanilla extract

1 teaspoon butter flavoring

1 cup unsweetened applesauce

Directions:

1-Preheat oven to 350 degrees

2-Line 24 muffin pans with paper liners

3-In bowl stir together all dry ingredients, cake mix, brown sugar, baking powder, xanthan gum, salt, and pectin.

4-In mixer wisk together butter, milk, eggs, vanilla, and butter flavoring until creamy

5- Add dry ingredients and mix well

6-Add chocolate chips and mix until moistened

7-Fill each muffin cup about three-fourths full.

8-Put crumble topping on before baking

9-Bake 20 to 23 minutes or until golden brown

Crumble Topping:

½ cup white sugar

½ cup ground almonds

½ teaspoon cinnamon

½ cup GF flour mix

2 tablespoons softened Earth Balance butter

Once muffins cool, drizzle with icing if wanted