Chunky Gluten Free Apple Muffins
Much more than just muffins with apple pie spices, these gluten free apple muffins have big chunks of the season's best apples studded throughout the batter. So easy and tender!
Yield: 14 muffins
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter)
- 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
- 10 tablespoons (125 g) granulated sugar
- 1 ½ cups (200 g) peeled, cored, and diced apples (about 2 medium-size apples)
- 2 teaspoons (6 g) cornstarch (or try arrowroot)
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 1 cup (240 g) sour cream or plain Greek yogurt at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
Instructions
- 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.
Notes
Originally published on the blog years ago, preserved by reader Michelle Beck, tweaked slightly and republished.