Apple Cinnamon Muffins
Apple Cinnamon Muffins. Warm spice and crisp, sweet apple dot the inside of this buttery, gluten free muffin. A sprinkle of cinnamon and sugar on top add a little extra sweetness. Sooo satisfying and not so sweet that you’ll feel guilty for having it for breakfast. In fact, I think it will go perfectly with coffee and tea!
Backstory
I recently made Blueberry Muffins with a lemony glaze that sent me into a delicious muffin baking frenzy. During this “muffin phase” we can call it, I developed this recipe for gluten free Apple Cinnamon Muffins. As an Advisory Council Member for TJFS, I was taking part in a virtual muffin baking event for National Muffin Day. The event spreads kindness (you give your muffins away) and awareness about homelessness. The event was host by chef Daniel Miller of Salt Block Hospitality here in Tampa, who offered up some awesome advice. He suggested baking the muffins at a higher temp for the first few minutes, then lowering the temp to complete the baking process. This activates the baking powder in the batter quickly and more effectively, producing more rise in the muffins. It not only worked very well, but also reduced the total baking time!
Making the Batter
There isn’t anything tricky about this batter. Begin by creaming butter and sugar, then add the eggs, yogurt and vanilla. I combined the gluten free flour (I use Bob’s Red Mill 1 to 1 Baking Flour), almond flour, cinnamon, baking powder, baking soda and salt in a small bowl. Then added the flour mixture to the wet ingredients using a hand mixer on low speed. Although you can mix this by hand, I think the mixer helps to work out the lumps a bit better. Finally, fold in the diced apples with a large spoon or spatula.
Muffin Tins & Baking
I use paper liners for my muffin tins, but you can grease them or use silicone liners if you prefer. Fill the tins 2/3 of the way with the batter. Sprinkle with a little extra cinnamon and sugar and in the oven they go. Preheat the oven to 425 and allow the muffins to bake for about 7-8 minutes. Then lower the oven to 350 degrees and allow them to bake for about 10 minutes. Don’t wait for a dry toothpick test, it will likely yield over-baked muffins. A better test- gently press the middle of a muffin and if it no longer feels squishy or jiggly, they are done. I always try to err on the side of under-baked when it comes to gluten free baked goods. I’d rather eat a muffin that is a little too moist than one that is spongy and dry. But that’s just me!
More Gluten Free Baked Goodies
Blueberry Muffins, Seriously Great Banana Bread, Zucchini Bread, Apple Cider Pumpkin Bread, Coffee Cake, Chocolate Banana Cupcakes and Apple Cake.
Apple Cinnamon Muffins
Ingredients
- ½ cup sugar
- 6 tbsp butter (room temp)
- 2 large eggs
- ½ cup greek yogurt
- 2 tsp pure vanilla extract
- 1 cup gluten free flour blend
- ¼ cup finely ground almond flour
- 1 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup apple such as Honeycrisp, Cripps Pink, Envy or Pink Lady all work well (peeled, cored and chopped to 1/4" dice)
Topping:
- 2 tsp sugar
- ⅛ tsp cinnamon
Instructions
- Preheat oven to 425 degrees (*note that you will be turning the temp down to 350 degrees after 7 minutes of baking). Generously grease or line muffin tins.
- In a mixing bowl, cream butter and sugar. Add the eggs and combine well. Follow by adding the yogurt and vanilla and mixing well.
- In a small bowl stir together the gluten free flour, almond flour, baking powder, baking soda, cinnamon and salt.
- Add the flour mixture to the wet ingredients with your mixer on a low speed. Once the dry ingredients are incorporated, turn the mixer to a high speed to work out any lumps,
- Using a spatula or wooden spoon, gently fold the diced apple into the batter.
- Spoon the batter into the muffin tins, filling about 2/3 of the way. Mix the remaining sugar and cinnamon together and sprinkle on top of the muffin batter.
- Bake at 425 degrees for 7-8 minutes, watching to be sure they have begun to rise well. Then turn the oven down to 350 degrees and continue to bake for another 10-12 minutes. Once they no longer feel soft in the center, they can be removed from the oven. Let cool in the muffin tins for 5-10 minutes before eating. Sprinkle with a little more cinnamon-sugar if you wish.
