The first thing you need is a good gluten free flour blend, I have a favorite, but use whatever one you like. I try to stay away from the bean based flour blends in general, I find they leave my baked goods tasting like beans. Also, it helps to use a fruit or vegetable based muffin, this adds moisture; think apple, carrot, pumpkin, etc. And lastly, adding yogurt or sour cream helps the texture tremendously; if you don’t eat dairy, try adding some applesauce. I like to add flax meal to make them more nutritious, but this is completely optional.
Here is one of my family’s favorite muffin recipe. I think the kids are particularly fond of this muffin due to the sweet, slightly crunchy topping. For variety, I occasionally add raisins to the batter (we have a tree nut allergy in our house, so we can’t do walnuts, but I think they would be delicious in these).
Gluten Free Apple Muffins
- 1/4 cup butter, melted
- 1 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- dash salt
- 2 cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 3 Tb flax meal, optional
- 1/2 cup plain or vanilla yogurt (you could also use sour cream)
- 1/4 cup applesauce
- 2 cups diced apples
- 1/2 cup chopped walnuts and/or raisins, optional
Crumb Topping (tasty, but optional)
- 1/4 cup sugar (brown or white will work)
- 1/2 tsp cinnamon
- 3 Tb gluten free flour blend
- 2 Tb butter, cubed
- Preheat oven to 350. Line muffin tin with paper liners or coat with cooking spray.
- In large bowl, beat together butter, sugar, vanilla and salt. Add eggs, one at a time.
- In separate bowl, combine dry ingredients. Stir in dry ingredients alternately with yogurt and applesauce. Mix until incorporated. Fold in apples and nuts or raisins if using.
- In a small bowl, combine crumb toppings and blend with fork. Mixture will be lumpy.
- Spoon batter into muffin cups 3/4 full. Lightly sprinkle tops with crumb topping.
- Bake in preheated oven for 20-30 minutes or until center tests done.