Written by:Mikayla Coleman
GLUTEN-FREE APPLE CINNAMON MUFFINS
Start to finish: 30 minutes
Yields: 12 muffins
Crumb Topping
½ cup gluten-free all purpose flour
⅓ cup light brown sugar, packed
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
1 egg yolk
Muffins
½ cup unsalted butter, softened at room temperature
½ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
½ cup yogurt or sour cream, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 cups apples, peeled and chopped
Vanilla Glaze (optional)
1 cup powdered sugar
1 ½ tablespoons milk or cream
½ teaspoon vanilla extract
Preheat the oven to 375 ℉. Line a muffin tin with paper liners.
Begin by preparing the crumb topping. In a medium bowl combine flour, brown sugar and cinnamon. Stir in the melted butter and egg yolk until well combined. Set aside.
For the muffin batter, beat together softened butter, brown sugar and granulated sugar in a large bowl until pale, light and fluffy — about 2-3 minutes. Then add yogurt or sour cream, eggs and vanilla and mix until well combined. Add the gluten-free flour, baking soda, baking powder, cinnamon and salt. Mix at a medium-low speed until no flour pockets remain, then mix in chopped apples on low speed.
Divide the batter evenly in the muffin tin, filling each all the way to the top. Break off chunks of crumb topping and place onto each muffin until evenly distributed. Press down gently to adhere the crumb topping to the batter. Bake for 18-20 minutes, rotating the tin halfway through. Insert a toothpick beyond the crumb topping and into the muffin to make sure it is cooked through.
Cool the muffins in the pan for 5 minutes, then gently pop each muffin out and place on a wire rack to cool. For the finishing glaze, whisk together milk or cream, vanilla and powdered sugar and drizzle on top. Let the glaze harden before storing.
Recipe from mamagourmand.com
https://www.mamagourmand.com/gluten-free-apple-muffins/#recipe
