The production process is really simple, you just require to adhere to the approaches that we have created on this web page. The following are the stages of exactly how to prepare Chunky Gluten Free Apple Muffins.
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.
INGREDIENTS
- 1 1/2 cups (210 g) all purpose gluten free flour
- 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
DIRECTIONS
- 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.
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