Cooking and Serving: 32 minutes | 12 muffins
Ingredients
How to make gluten free apple muffins
Description
Prep Time: 10 minutes | Cook Time: 22 minutes | Total Time: 32 minutes | Servings: 12 muffins
Ingredients
How to make gluten free apple muffins
Expert tips
Instructions
WHY THIS RECIPE WORKS
This special recipe is different from other gluten free apple muffins you’ll.
find. The muffins are more tender, have more flavor, and the recipe is still.
The apple chunks in the batter release some moisture during baking; sour cream.
in the batter adds fat and acid for added tenderness. Nearly 2 whole apples in.
the batter and on top add lots of apple flavor without being overly sweet; a.
touch of cinnamon adds more flavor and aroma.
Even though there’s no escaping peeling, coring and dicing the apples, you only.
prepare 2 apples, and the rest of the recipe calls for only 1 mixing bowl. And.
with all that moisture in the muffins, they stay fresh at room temperature for a.
Gluten free apple muffins ingredients in small bowls on light tan wood table.
free apple muffins ingredients in small bowls on light tan wood table.
KEY INGREDIENTS EXPLAINED
Gluten free flour blend: Make sure you use a well-balanced, superfine blend.
of flours with rice flour as the base to provide the proper structure and.
moisture balance. I love Nicole’s Best multipurpose, Better Batter’s classic.
blend, and Vitacost’s Multipurpose gluten free flour blend. Be sure to add.
xanthan gum if your blend doesn’t contain it, and if you’re using Bob’s Red.
Mill’s 1-to-1 blend, add an additional 1/2 teaspoon, since that blend doesn’t.
contain enough binder.
Baking powder/baking soda: Help the muffins rise and help them brown lightly.
Salt: Balances the sweetness and brings out the other flavors.
Cinnamon (and maybe nutmeg): The classic spice to pair with apples; if you.
have it, add some freshly grated nutmeg, too.
Granulated sugar: Adds sweetness but also helps keep the muffins tender by.
Apples: The best apples for baking are usually Granny Smith, since they’re.
sweet, tart, and have a nice firm texture that never gets mushy during.
baking. Braeburn, Cortland, Empire or Pink Lady apples also work well.
Cornstarch: We toss the diced apples with a bit of starch to absorb some.
moisture and avoid mushiness. If you can’t have cornstarch, try potato starch.
Butter: Adds flavor, and helps keep the muffins tender. If you’re dairy free,.
replace with vegan butter (Miyoko’s Creamery brand is my favorite) or virgin.
Sour cream: Adds richness and makes for a really tender crumb without too.
much added moisture that could create a too-thin batter and muffins that sink.
as they cool. You can use Greek-style plain yogurt in its place. If you’re.
dairy free, replace with your favorite dairy free sour cream alternative or.
nondairy Greek yogurt.
Eggs: Help the muffins rise, add texture and structure so they don’t sink as.
they cool. If you’re egg-free, try using 2 “chia eggs” (2 tablespoons ground.
white chia seeds + 2 tablespoons water, mixed and allowed to gel).
Vanilla: Adds depth of flavor and enhances all the other flavors, too.
HOW TO MAKE GLUTEN FREE APPLE MUFFINS
PREP DRY INGREDIENTS AND APPLES.
In a large bowl, whisk the dry ingredients (gluten free flour blend, xanthan.
gum, baking powder and soda, salt, sugar, cinnamon). This distributes the.
leaveners evenly throughout the flour.
To flavor the apples and keep them from leaking too much moisture as they bake,.
toss the diced apples with cornstarch, cinnamon, and sugar. Mix 2/3 of the apple.
mixture to the dry ingredients for apple in every bite, reserving the rest for.
the top of the muffins.
Toss the apple mixture in the dry ingredients. Mix in the melted butter, sour.
cream, eggs, and vanilla for a cohesive, thick batter that will hold the apple.
pieces suspended, so they don’t fall to the bottom of the muffins during baking.
FILL THE MUFFIN TIN WELLS.
Fill the wells of a muffin tin full with the thick batter for tall muffins. Add.
the rest of the diced apple mixture on top to decorate the tops of the muffins,.
and to experience their texture in every bite.
Bake the muffins first at 375°F to give the muffins a boost, and then finish.
baking at 350°F to keep anything from burning on the outside before the inside.
Metal muffin tin with light brown muffins with front muffin broken to reveal.
muffin tin with light brown muffins with front muffin broken to reveal inside.
START WITH A HOTTER OVEN
Give your muffins a head start on rising 5 minutes, reduce the temperature to 350°F until done. The temperature won’t.
fall right away, of course, but will slowly fall to 350°F for the remainder of.
the baking time, so your muffins don’t burn on the bottom.
CHECK DONENESS PROPERLY
It’s best to bake these muffins until they’re mostly firm to the touch. The.
muffins are so tender inside that the “toothpick in the center” test for.
doneness can be misleading here.
USE A LIGHT-COLORED MUFFIN TIN.
Light-colored aluminum muffin tins are the best for muffins that bake evenly and.
fully. Dark muffin tins bake the outside very quickly, so if your tin is.
dark-colored line the wells with cupcake liners rather than greasing them and.
bake at a little lower than 350°F.
apple muffin broken in half in brown paper liner on small white plate.
muffin broken in half in brown paper liner on small white plate.
GLUTEN FREE APPLE MUFFINS RECIPE
Prep Time: 10 minutes mins.
Cook Time: 22 minutes mins.
gluten free apple muffins.
These gluten free apple muffins are perfectly spiced, with plenty of diced.
apples inside plus sour cream for a moist, tender crumb.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
Notes
* 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 (150 g) granulated sugar
* 1 ½ cups (200 g) peeled, cored, and diced apples , (about 2 medium-size
apples; Granny Smith are best, Braeburn and Cortland are great, too)
* 2 teaspoons (6 g) cornstarch
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 1 cup (240 g) sour cream, at room temperature (or plain Greek yogurt)
* 2 (100 g (weighed out of shell)) 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
* 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.
original blend gluten free flour and Nicole’s Best multipurpose blend. Bob’s Red
Mill 1-to-1 Gluten Free Baking Flour should also work, but you’ll need to add an
additional 1/2 teaspoon xanthan gum to the muffin dry ingredients or the muffins
will look good, but will be crumbly.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 157mg | Potassium: 56mg | Fiber:
1g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 58mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
STORAGE & REFRESHING INSTRUCTIONS
If you store these extra tender muffins in a sealed container at room
temperature, they will stay moist and tender for at least 2, if not 3 days. For
longer storage, freeze them in a single layer on a baking sheet, and then pile
them into a freeze-safe zip-top bag for up to 3 months.
Avoid freezer burn refresh frozen muffins, let defrost at room temperature, or microwave at 50%
power for about 25 seconds. For a fresh-baked feeling, sprinkle defrosted
muffins lightly with some lukewarm water and reheat in a 300°F toaster oven
TROUBLESHOOTING YOUR MUFFIN RESULTS
MUFFINS STICKING TO LINERS
Did you use greaseproof muffin liners? I like “If You Care” brand paper liners
because they never stick to my muffins and cupcakes. If you’re not sure if your
muffin liners are greaseproof, spray the inside of each liner lightly with
cooking oil spray before filling and baking. And always let your muffins cool
before you try to remove the liner, or they will usually stick.
MUFFINS ROSE THEN SUNK AS THEY COOLED
Baked goods that rise in the oven and then sink as they cool are usually
underbaked in the center. This usually happens when the oven temperature is too
high, overbaking the outside before the muffin has baked all the way through.
Try using a standalone oven thermometer and replacing it often, as most ovens
BATTER IS TOO THICK/TOO THIN
If your batter seems much thinner than mine, make sure you’ve either added
xanthan gum if your blend doesn’t contain it, or added 1/2 teaspoon extra to
Bob’s Red Mill 1-to-1 blend. You can also let the batter rest, giving the flours
a chance to absorb liquids. If it seems too thick, make sure your ingredients
were at room temperature or allow the batter to rest or nest the mixing bowl in
a larger bowl with some very warm water to increase the temperature gently.
Can I make these muffins dairy free?
Try replacing the butter with Miyoko’s Kitchen vegan butter and the sour cream
with your favorite dairy free alternative. You can also use dairy free plain
Greek-syle yogurt in place of sour cream.
Can I replace the apples with another fruit?
Most other fruit is too tender to use in these muffins. You may be able to use
Bosc pears, since they’re very firm. Just be sure they’re not too ripe or
they’ll fall apart in the oven. If you’d like to use berries, try our gluten
free blueberry muffins recipe
Would this work as a quickbread loaf?
I haven’t tried this as a loaf, but muffin batter usually requires the extra
structure of individual muffins wells to hold its shape. Try our gluten free
Can I replace the apples with chunky applesauce?
No, you must use chopped apples. Applesauce has a lot more available moisture
and the muffins won’t hold their shape during baking.
Can I make mini muffins with the same batter?
Yes! Use a 12-cup mini muffin tin and begin checking for doneness around 13