The easiest recipe for perfectly spiced gluten free apple muffins you’ll ever find, with plenty of diced apples inside, made extra tender with sour cream in the batter. Long live apple season!
This recipe for gluten free apple muffins is a version of one that I actually posted years ago on the blog—but was lost in translation in one blog redesign or another. Soon after it *poof* disappeared from the site, I started receiving emails from frustrated readers (with good reason!) who had relied upon it every fall.
Fortunately, one fellow reader had jotted down the recipe, and was generous enough to share her notes with her. Hurray! We can have our muffins back. And since I currently have about 20 pounds of freshly-picked apples in my house, I need all the apple recipes.
This simple recipe is essentially just a sour cream-based muffin batter with diced fresh apple chunks folded into the batter in much the same way as you might add chocolate chips. The batter is quite thick, but I find that it is easier to handle when the butter is melted and cooled, rather than kept at room temperature.
The chunks of apple release some of their moisture, but not all of it, into the surrounding batter as they bake away. The result?
The result is an incredibly moist and tender crumb, with plenty of fork-tender apples throughout the muffin. Not to mention the bonus apples sitting on top. Be careful with the baking time, though. If the wells of your muffin tin are deep, you’ll need another minute or two of baking time. The “toothpick in the center” test for doneness isn’t as accurate as the “firm to the touch” test here.
Plus, if your muffin tin is dark in color, I really recommend lining the wells with cupcake liners rather than greasing them. And lower the oven temperature to 325°F and bake for a few minutes longer.
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup + 2 tablespoons (125 g) granulated sugar
1 1/2 cups (200 g) peeled, cored, and diced apples (about 2 medium-size apples)
2 teaspoons (6 g) cornstarch (or arrowroot)
8 tablespoons unsalted butter, melted and cooled
1 cup (240 g) sour cream or plain Greek yogurt , at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, combine the flour, xanthan gum, baking powder, baking soda, salt, 1/2 teaspoon cinnamon, nutmeg and 1/2 cup of 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 2 tablespoons 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, mixing to combine after each addition. 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 until lightly golden brown all over and firm to the touch, about 22 minutes. A toothpick inserted into the center should come out with no more than a few moist crumbs attached. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with any remaining batter. Store any leftovers in a sealed container at room temperature.
Originally published on the blog years ago, preserved by reader Michelle Beck, tweaked slightly and republished.