Gluten-Free Buttermilk Muffins With Walnut Crumble - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. 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.
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.
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.