Chunky Gluten Free Apple Muffins Recipe
Soft and moist gluten free apple muffins with chunky pieces of apple and warm cinnamon. And because the baking time is only 20 minutes, you can have these muffins on the table in 30 minutes. It's the perfect fall breakfast!
Servings: 12 muffins
Calories: 155kcal
Ingredients
- ⅓ cup unsalted butter, melted
- ½ cup plain yogurt
- 2 eggs, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- ¼ teaspoon xanthan gum (only needed if your flour doesn't already include it)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground cinnamon
- 1 ½ cups peeled, cored, and diced apples (about 2 medium)
Instructions
- Preheat oven to 350 degrees F. Place baking cup liners into muffin tin, or spray with non-stick cooking spray.
- Whisk together melted butter and yogurt in a large mixing bowl. Add eggs and whisk thoroughly. Pour in sugar and vanilla extract and whisk for an additional minute.
- In a separate bowl, combine gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon.
- Add dry mixture to yogurt mixture and stir to combine. Fold in diced apples.
- Using a cookie scoop or large spoon, distribute batter evenly into prepared muffin tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Notes
- If your gluten-free all-purpose flour already contains xanthan gum (mine already contains it), you can omit it from the recipe.
- Your batter should be thick. The batter for this muffin recipe is quite thick, but the diced apples add a lot of moisture, so don't try to thin it out.
- For best results, use room temperature eggs. This allows you to incorporate more air into the eggs when you beat/whisk them.
- When measuring gluten-free flour, spoon the flour into the measuring cup and level with a knife. Try to avoid scooping your flour into your measuring cup.
- How to store: Store your muffins in an airtight container in the refrigerator for up to 4 days.
- How to freeze: Wrap muffins in foil and place in a freezer bag. Store in the freezer for up to 3 months.
- *How to make a flax egg (for folks who eat a plant-based diet): mix 1 Tablespoon of ground flax seed with 3 Tablespoons of water. Let it rest for 10-15 minutes, until mixture becomes gelatinous.
Nutrition
Calories: 155kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 212mg | Potassium: 48mg | Fiber: 2g | Sugar: 11g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg