About the Recipe
Indulge in the true spirit of autumn with these exquisite gluten-free apple cinnamon muffins, which are brimming with succulent, tender pieces of apple and a comforting, fragrant mix of cinnamon. Each muffin is elegantly topped with a delightful crunch, offering you the choice between a light dusting of cinnamon-sugar or a decadent, buttery streusel. This topping provides a pleasing texture contrast to the muffin’s soft, moist interior, enhancing the overall eating experience. Perfect for a nutritious breakfast or a soothing afternoon treat, these muffins fill your home with the warm, inviting aromas of the season, crafting a cozy and welcoming environment that captures the essence of fall.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
1 teaspoon cinnamon
Dash of nutmeg
3 apples peeled, cored, diced apples
1 ½ teaspoons lemon juice
Preparation
Preheat the oven to 350 degrees Fahrenheit and grease cake pans.
Cream butter and sugar together in a large mixing bowl.
Add the eggs and vanilla extract and beat until smooth.
Add the flour, baking soda, and salt and beat until just combined.
Stir in the apples and sour cream and mix until completely incorporated.
Pour batter into prepared pan and bake for approximately 20 minutes, or until a toothpick inserted into the center of the cake emerges clean.
Cool in the pan for 5 minutes, then transfer to a cooling rack to complete cooling.
Notes