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Gluten-Free Apple Muffins

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Prep Time 15 minutes
Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups gluten free all purpose flour
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
Wet Ingredients
  • 1 1/4 cups vegetable oil
  • 2 tsp vanilla extract
  • 3 large eggs beaten
Add Ins
  • 3 1/2 cups chopped apples
  • 1 cup chopped walnuts
Glaze
  • 1 1/4 cups light brown sugar packed
  • 1/3 cup milk
  • 1/2 cup unsalted butter

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a muffin pan or line with wrappers.
  2. In a large mixing bowl, sift together the gluten-free flour, white sugar, salt, cinnamon, and baking soda.
  3. Make a well in the center of the dry ingredients. Add the vegetable oil, beaten eggs, and vanilla extract. Stir until combined; the batter will be thick.
  4. Gently fold in the chopped apples and walnuts (if using) until evenly incorporated.
  5. Spoon the batter evenly into the prepared muffin pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the muffins are baking, prepare the glaze. In a medium saucepan, combine the brown sugar, milk, and butter. Bring to a boil over medium heat, stirring constantly. Boil for 2 ½ minutes.
  7. Remove the muffins from the oven and immediately pour the hot glaze over the top. Allow the glaze to soak in as the muffins cool.
  8. Let the muffins cool in the pan for at least 15 minutes before serving. Enjoy warm or at room temperature.

Notes

  • For an extra burst of flavor, add a pinch of nutmeg or allspice to the batter.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. These muffins can also be frozen for up to 3 months.