Gluten Free Apple Muffins Recipe

5 from 122 votes

These gluten free apple muffins are perfectly spiced, with plenty of diced apples inside plus sour cream for a moist, tender crumb.

Prep Time10

Cook Time22

Course: Muffins

Cuisine: American

Keyword: apples, cinnamon, eggs, gluten free apple muffins, gluten free flour, sour cream

Servings: muffins

1 ½ cups all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
¾ teaspoon xanthan gum omit if your blend already contains it
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg optional
¾ cup granulated sugar
1 ½ cups peeled, cored, and diced apples (about 2 medium-size apples; Granny Smith are best, Braeburn and Cortland are great, too)
2 teaspoons cornstarch
8 tablespoons unsalted butter melted and cooled
1 cup sour cream at room temperature (or plain Greek yogurt)
2 eggs at room temperature, beaten
2 teaspoons pure vanilla extract

Preheat your oven to 375°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, combine the flour blend, xanthan gum, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, optional nutmeg and 1/2 cup of the sugar. Whisk to combine well.
In a separate, medium-size bowl, place the diced apples and toss with the remaining 1/2 teaspoon cinnamon, remaining 1/4 cup of sugar and the cornstarch. Toss to combine.
Add about 2/3 of the apple mixture to the large bowl of dry ingredients, and toss to coat.
Create a well in the center of the dry ingredients and add the butter, sour cream, eggs and vanilla, and mix to combine. The batter will be thick.
Fill the prepared wells of the muffin tin all the way with the batter, and smooth the tops with wet fingers.
Scatter the tops with a few pieces of the remaining apple mixture each, and press gently to help the apples adhere.
Place in the center of the preheated oven and bake for 5 minutes. Reduce the oven temperature to 350°F for the remainder of the baking time.
Bake until lightly golden brown on the edges and mostly firm to the touch, about 22 minutes. The moisture in the apples baked into the top of the muffins keep these muffins very tender on top, so don't expect even browning.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store any leftovers in a sealed container at room temperature for up to 2 days; freeze for longer storage.