If you landed here first, there’s a story behind this recipe. It begins with a tiny Manhattan kitchen, sixteen minutes in front of an oven, and the discovery that sometimes the most profound thing you can do is just watch something rise.
The Joy of My Undoing is up now. On subtraction, stillness, and what happens when you finally stop adding things.
(soon to be famous apple-pecan muffin tops with brown butter oat crumble)
Prep time: 45 minutes (Includes a mandatory 30-minute rest for the batter)
Total cook time: 16–18 minutes
Yield: 6 jumbo muffin tops—the only part of the muffin that matters.
Difficulty: Confident. Pay attention for 6 minutes, then relax.
THE GEAR
Electric hand mixer—or a whisk and some conviction.
Muffin top pan—we’re here for the humps, not the stumps.
Jumbo ice cream scoop—this gives us our shapely muffin top.
Kitchen scale—baking likes precision; I don’t make the rules.
A NOTE ON FLOUR
This recipe uses a gluten-free all-purpose blend (I use Namaste Perfect Flour Blend). It behaves differently than wheat—it needs hydration, extra structure, and a little patience.
If you’re swapping for regular wheat flour, skip the 30-minute rest—most wheat flours don’t need to “find themselves” the way gluten-free does. If you’re working with something like einkorn or whole grain, a short nap can still helpful.
If swapping for regular AP flour:
Omit the extra xanthan gum.
Reduce the yogurt slightly (start with 10g less).
Skip the 30-minute rest—wheat doesn’t need to “find itself” like GF flour does.
THE INGREDIENTS
Dry Ingredients
· 240 g gluten-free AP flour blend
· 1 ¼ tsp baking powder
· ½ tsp baking soda
· ½ tsp xanthan gum (see notes)
· ¼ tsp fine sea salt
· ½ tsp cinnamon
· ¼ tsp cardamom (optional, but highly recommended)
Wet Ingredients
· 135 g sugar
· 55 g brown butter (weighed after browning—see notes)
· 25 g neutral oil (sunflower, canola, or light olive oil)
· 2 large eggs
· ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
· 75 g whole milk yogurt
Inclusions
This week:
¾ cup diced apple
½ cup chopped pecans (rough, uneven)
Brown Butter Pecan Crumble
· 60 g gluten-free flour blend
· 50 g light brown sugar
· pinch of salt
· 40 g brown butter (weighed after browning—see notes)
· handful chopped pecans
Finishing Touches
· Vanilla sugar (regular sugar is fine) for dusting pans. This gives us those beautifully brown, crispy undercarriages.
THE STEPS
Prep: Preheat oven to 425°. Spray or oil your muffin top pans, including top and cups. Sprinkle with vanilla sugar.
Make the Crumble: In a small bowl, mix flour, sugar, cinnamon, cardamom, and salt. Add melted butter and mix until combined. Don’t worry about texture at this point--you will “crumb it” before topping. Place in the refrigerator.
Brown the butter: Brown about 72g of butter, then weigh out exactly 55g for the recipe. Let it cool slightly—if it’s screaming hot, it’ll scramble your egg.
Mix Dry: Whisk your flour, extra xanthan gum, baking powder, baking soda, and spices in a medium bowl.
Mix Wet: Beat the eggs and sugar for 2–3 minutes until pale, thick, and fluffy. Slowly drizzle in the brown butter and oil while mixing. Add the vanilla to the yogurt, pour into the bowl, and mix until just combined.
Combine: Gently fold the dry ingredients into the wet. Add the apples and pecans last, folding carefully; we don’t want to knock the air out of them.
The Big Rest: Cover and let the batter sit for 30 minutes. This is not a suggestion; GF flour needs this time to hydrate. This takes away the grit and gives you the lift.
Grab a drink. A cup. A moment. Whatever.
Scoop: Use your ice cream scoop to fill every other cavity. Fill them just past the brim—we want that slight spillover to catch the heat of the pan and create the coveted crispy edge.
Crumble & Bake: Top generously with the crumble. Bake for 6 minutes at 425°. Reduce heat to 375° for 10-12 minutes, checking at 10 minutes. They are done when the edges are dark gold and the toothpick trick is successful—you know the one.
TIPS FROM THE KITCHEN:
I bake, but I’m not a “Baker”—so use your best judgment. I am sharing what I know works from my experience. These are muffin tops; they are hard to mess up, and nothing we do here will knock the world off its axis. Remember, baking should be fun!
The Pans: Use muffin top pans, or “hamburger bun pans” if you’re shopping online. Use two pans for six muffins, filling every other cavity to give the edges room to get properly crispy.
Gluten-Free: Resting the batter is mandatory, not optional. A 30-minute rest lets the flour hydrate, transforming a gritty mess into something light and fluffy.
Xanthan Gum: Even if your GF flour blend already includes it, add an extra ¼ teaspoon. Commercial blends are often stingy with the binders, and this small boost provides the structure needed for a proper rise.
Berries: If the recipe calls for it, fresh berries hold their shape best. If you’re using frozen, give them a quick toss in flour first to keep your batter from turning a swampy tie-dye.
Inclusions: Add per recipe—this is where the personality lives. Do not use more than 1-1 ½ cups total. You’ll be tempted, but you won’t get the rise you want, and no one wants that.
Brown Butter: Weigh your butter after browning, never before. For this recipe, start with about 120–125g (1 stick + 1 Tbsp) of solid butter. That will give you enough for the batter, the crumble, and a little extra—because you will spill, over-pour, or decide it needs more at the last second. If you come up short, add a splash of water and carry on. We’re not starting over.
Crumble: I’m firmly in the melted butter camp for crumble, though cubed butter has its devotees. If you prefer the cubed method, I won’t stop you.
Structure: Fill the cavities just past the brim. You want that slight spillover to catch the heat of the pan, creating a wide, golden-crisp edge that snaps when you bite it.
The Oven: Ovens lie; yours is likely no exception. Start checking for doneness at the 14-minute mark to avoid a tragedy.
Make-Ahead: You can chill the batter overnight to improve the texture, but the muffins themselves are best eaten the day they’re baked. They won’t last that long anyway.
Storage: Store in a closed container in the fridge for 3-4 days. The crumble will soften as it absorbs moisture from the muffin, but it remains delicious.
Freezer-Friendly: These freeze beautifully if you leave them unglazed. Wrap them individually, thaw at room temp when the craving hits, and proceed with your life.
SUBSTITUTIONS
There are substitutions for almost everything. I’ve had great luck with dairy-free options, but the possibilities are endless—milk alternatives alone could take up a whole post. If you’re looking for something specific, a quick search will point you in the right direction.
Delicious
Uhm yum 🌞💛