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Author Katie Mettner

Gluten-Free Apple Cinnamon Muffins

Hello! It's been a while since I've done a blog about baking. Since I made some really awesome gluten-free muffins yesterday, I thought why not share them? My daughter has been at college, so when she comes home, I try to have some food here for that she won't get in the cafeteria. Surprisingly, her college has excellent gluten-free options, but nothing says love like mom's homemade. We tried them last night with a bacon and egg dinner and they were amazing! My son, who hates muffins and bread, snarfed down two. That's saying something. Enjoy!

Gluten-Free Apple Cinnamon Muffins

(Original recipe from Mama Knows Gluten Free Blog. I've made some changes)
The recipe says you'll get 12 muffins, I got 18
1 1/2 cups Cinnamon applesauce
1/3 cup melted butter
2 eggs at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
Mix above until blended

1.5 cups gluten-free flour (I use either Pillsbury or Walmart brand. I've really found I like Walmart brand better. You don't get it in the baking aisle, but in their aisle they have for their gluten-free times)
1 t. baking soda
1/4 t salt
1/2 t baking powder
1/2 T ground cinnamon (If you use regular applesauce then increase to 1 T cinnamon)1/4 t xanthan gum (Unless your flour already has it in, then omit this)
Mix all dry ingredients into wet until blended.

1 apple (Any kind. I used Granny Smith and the tangy set off the sweetness of the muffin, which was nice) Peel and chop into fine pieces. I precook my apple in the microwave for about a minute and let cool before adding to batter. Once cool, stir into batter. 

Crumb Topping
1/4 cup packed brown sugar
2 T granulated sugar
1 t ground cinnamon
1/4 cup gluten-free flour
2 T Melted Butter

Blend all dry ingredients together until well mixed, then pour in melted butter and stir until the topping is crumbly and thick.

Pre-heat your oven to Bake at 350° F. For a dark muffin pan, bake at 325. I used baking cup liners but you could use the muffin tin alone. I would avoid spray and use butter to avoid burning. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. I found they needed about 22 minutes to be complete, but all ovens are different so watch them closely from about 15 minutes on.

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