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Gluten-Free Apple Muffins

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Prep Time 15 minutes
Total Time 1 hour 5 minutes

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

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a muffin pan or line with wrappers.
  • In a large mixing bowl, sift together the gluten-free flour, white sugar, salt, cinnamon, and baking soda.
  • 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.
  • Gently fold in the chopped apples and walnuts (if using) until evenly incorporated.
  • 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.
  • 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.
  • 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.
  • 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.