Apple Cinnamon Muffins Gluten Free Recipes

APPLE CINNAMON MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F. Dice the apple using a cutting board and large sharp knife. Set aside.
• Place the maple syrup and the softened butter in a large bowl and stir with a hand mixer, or use a stand mixer, until well combined, scraping the sides with a spatula as necessary.
• In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir to combine. Set aside.
• Stir the eggs, applesauce, and vanilla extract into the maple syrup & butter mixture until well combined, then pour the wet mixture into the bowl with the dry mixture. Stir until just combined and there are no pockets of dry flour in the mixture. Pour the diced apple into the batter and gently stir until they are evenly distributed.
• Scoop the muffin mixture into each well in the silicone muffin pan with a spoon, dividing it equally between each well. Place the muffin pan onto a sheet pan and into the oven, setting the timer for 15 minutes. After the timer goes off, carefully rotate the muffin pan 180 degrees (so the muffins in the front of the oven are now in the back of the oven) and bake for another 10 minutes.
• Insert a toothpick into one or two muffins to check for doneness after timer goes off. If not done, cook until a toothpick inserted into the middle of a muffin comes out clean (another 2 to 4 minutes). Once cooked, take the muffins out of the oven and let cool for 5 to 10 minutes.
• Measure out the sugar and cinnamon into a bowl with a flat bottom. Stir until they're combined. Use a pastry brush to brush a small amount of butter on top of one of the muffins, just enough to cover it. Pick up the muffin and dip the top into the cinnamon sugar mixture. Roll the top around in it until it's fully covered. Repeat with each muffin until they're all covered in a cinnamon sugar topping.

GLUTEN FREE APPLE CINNAMON MUFFINS

Steps:

• Combine the dry ingredients in a bowl.
• Mix the wet ingredients in another bowl and quickly add to the dry ingredients.
• Add any additional flavourings and stir very briefly.
• Put into greased or paper lined muffin cups and bake in a moderate oven (180 degrees) until golden and firm to the touch.
• Makes about 12 medium sized muffins.

GLUTEN FREE APPLE CINNAMON MUFFINS

Steps:

• 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.