Apples are always in season when you're making this Gluten Free Apple Cinnamon Muffins recipe. Perfect for school lunches, snacks and all the inbetween!
¾teaspoonxanthan gumomit if your blend already contains it
1 ½teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonkosher salt
1 teaspoonground cinnamon
½cupsugar
2tablespoonssugar
2cupsapplespeeled, cored, and diced apples
2teaspoonscornstarch
8tablespoonsbutterunsalted, melted and cooled
1cupsour creamsubstitute Greek yogurt if preferred
2eggs
2teaspoonsvanilla 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 and 1/2 cup of sugar.
Whisk to combine well.
In a separate, medium-size bowl, place the diced apples and mix with the remaining 1/2 teaspoon cinnamon, remaining 2 tablespoons of sugar and the cornstarch.
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. (expect a thick batter)
Fill the prepared wells of the muffin tin all the way - level tops with wet finger/spoon
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, approximately 20 minutes or until toothpick comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips & Notes
Substitute this recipe with any fruits you prefer! The muffin batter base is interchangeable with many other ingredients.