Ingredients
For the muffins
- 1 3/4 cup (210g) gluten-free 1-to-1 baking flour (make sure it includes xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk (dairy or your favorite plant-based milk)
- 1 cup (120g) peeled, cored, and diced apples (about 1 large apple)
For the optional crumb topping
- 3 tablespoons (37.5g) gluten-free 1-to-1 baking flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, cold and diced
Instructions
1. Prep: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
2. Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Wet Ingredients: In a separate bowl, beat together the melted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry. Mix until just combined – don’t overmix.
5. Fold in Apples: Gently stir in the diced apples.
6. Crumb Topping (Optional): In a small bowl, combine the crumb topping ingredients, cutting the butter into the dry ingredients with a pastry cutter or your fingers until it forms coarse crumbs.
7. Fill and Bake: Divide the muffin batter evenly among the prepared muffin cups. Sprinkle with the optional crumb topping. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips
Apple Variety: Choose a slightly tart baking apple like Granny Smith or Honeycrisp for the best flavor and texture.
Room Temperature Ingredients: These help create a fluffy, tender muffin.
Don’t Overmix: Overmixing gluten-free batter can lead to tough muffins.
Dairy-Free Options: Use your favorite plant-based milk and a vegan butter substitute (check labels to ensure they’re gluten-free).
