Gluten Free Apple Cinnamon Muffins Recipe
These bakery-style muffins combine the warmth of ground cinnamon with the juicy sweetness of fresh, diced apples. Crafted with a balanced gluten free flour blend, they offer a soft, moist interior and a signature golden-brown top. A simple cinnamon-sugar dusting adds a delightful crunch to every bite, making these a household favourite for breakfast or afternoon tea.
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Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose gluten free flour
- 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
- ½ cup sugar
- 2 tablespoons sugar
- 2 cups apples - peeled, cored, and diced apples
- 2 teaspoons cornstarch
- 8 tablespoons butter - unsalted, melted and cooled
- 1 cup sour cream - substitute Greek yogurt if preferred
- 2 eggs
- 2 teaspoons 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 and 1/2 cup of sugar.1 1/2 cups all-purpose gluten free flour, 3/4 teaspoon xanthan gum, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 cup 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.1 teaspoon ground cinnamon, 2 tablespoons sugar, 2 cups apples, 2 teaspoons 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)8 tablespoons butter, 1 cup sour cream, 2 eggs, 2 teaspoons vanilla extract
- 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.
Notes
Substitute this recipe with any fruits you prefer! The muffin batter base is interchangeable with many other ingredients.
Nutrition
Calories: 215.16kcal