These gluten free apple muffins are so easy to make and so delicious. I usually make an extra batch and freeze them for later. They make a great breakfast, and snack for the kids. Everyone in our house loves them.
INGREDIENTS FOR GLUTEN FREE APPLE MUFFINS
- Butter, softened
- Brown sugar (packed)
- Eggs
- Applesauce
- Chantal’s All Purpose Gluten Free Flour Blend
- Baking soda
- Xanthan gum
- Salt
- Vanilla extract
- Cinnamon
- Baking spray or muffin liners
UTENSILS
- Wooden spoon
- Measuring cups
- Measuring spoons
- Muffin pan
- Spatula
- Large mixing bowl
- Butter knife
- Standup Mixer, or Hand Mixer
WHY WHIP THE BUTTER?
Whipping the butter and sugar together does several things.
- The sugar and butter have an easier time to get evenly dispersed among the batter giving your gluten free apple muffin a uniform texture and flavor. which is super important
- Whipping the butter not only disperses it evenly, but it also aids in the rising process. Whipped butter allows for tiny air pockets to form within the batter. Steam is released from the whipped butter during the baking process, creating these tiny pockets of air. Air pockets = fluffy muffin.
HOW TO GET YOUR GLUTEN FREE APPLE SAUCE MUFFIN BATTER TO BE EXTRA FLUFFY
Beat it! Yup, that’s right.
First things first. NEVER add all the eggs at once. Unless you want to ruin your batter, and your muffins. Adding all the eggs at once will give you dense and malformed muffins.
Add one egg, beat until the batter is light and fluffy, scrape the sides of the bowl, then beat again. Add the second egg, and repeat the same process. Then, you can add the remaining ingredients.
Once you add the dry ingredients, you will also need to beat the gluten free apple muffin batter until light and fluffy. This process can usually take between 3 to 5 minutes. Stop halfway through the beating process, scrape the bowl, then beat again.
to save you time and effort, using a stand mixer is the way to go. Raise the speed to medium high, or high, and just beat that batter.
THE SECRET BEHIND A GOOD GLUTEN FREE MUFFIN TEXTURE
First things first, the ingredients play one of the most important roles in the texture of your muffins. But even more important than that is the technique you use to make them.
If you follow the directions I gave you in whipping the butter and sugar, and beating the batter until no end. Or until it’s super light and fluffy, you will end up with amazing muffins.
All this beating and whipping will give these gluten free apple muffins a sort of “glutinous texture”. Don’t get me wrong. These are 100% gluten free muffins. There is NO gluten in here. But all this beating and whipping action will give the muffin that feel.
Adding in xanthan gum is also going to help your muffins hold together and give them that “glutinous texture”. But without the beating, you will not achieve that wonderful texture.
WHAT SIZE MUFFIN PAN SHOULD I USE TO BAKE THESE GLUTEN FREE APPLE MUFFINS
You could really use any size muffin pan you want, but keep in mind that with the size the baking time changes.
If you are using a mini muffin pan, you will need to bake the muffins for about 15 minutes
If you are using a regular size pan, you will need to bake them for 17 to 20 minutes.
And if you are using a jumbo size pan, well I can’t help you because I never tried. However, I assume that you would need to bake them from between 20 to 25 minutes.
Gluten Free Apple Muffins
Equipment
- Wooden Spoon
- Measuring cups
- Measuring Spoons
- – Muffin pan
- Spatula
- Large mixing bowl
- Butter knife
- – Stand mixer or a hand mixer
Ingredients
- 1/2 cup butter softened which is equal to 1 stick of butter. (I always use salted butter)
- 1/2 cup brown sugar packed
- 2 eggs
- 3/4 cup applesauce
- 1 3/4 cups of Chantal’s All Purpose Gluten Free Flour Blend
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Baking spray or muffin liners
Instructions
- Preheat oven to 350 F.
- Using a wooden spoon or a stand up mixer, mix together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing after each egg until everything is well combined, and light and fluffy.
- Add the vanilla and applesauce to the mixture and mix until well combined.
- Add the flour, xanthan gum, salt, and cinnamon, and mix until everything is well combined. (I like to mix it in my kitchen aid on high for 3 to 5 minutes, or until the batter is light and fluffy. I find that this helps the mixture to combine much better, and it gives the dough a more glutinous feel after it is baked. I tend to do this with most of my gluten free baked goods.)
- Spray a mini muffin pan with a baking spray, or line it with muffin liners.
- Scoop the mixture into the greased muffin pan about ¾ full in each cavity.
- Bake at 350 F/180 C for 15 minutes if you are using a mini muffin pan.
- Insert a toothpick into the center of a baked muffin to check for doneness. If you still see a wet mixture on your toothpick or very sticky clumpy crumbs, then you will need to bake it for a little longer. Just keep an eye on it. You will know that it is done from the amazing aroma that it will release once it is fully baked.
Notes
Disclosure: Some of the links in this post are “affiliate links”. This means if you click on a link and purchase the item, I will get an affiliate commission. It will not cost you any extra money, but it will help me pay for this website, and it will help me to keep providing you with helpful articles such as this one. I only post links to products that I personally use and love, or to products that I wish I could have, and that could be of value to you. The information that I provide you with, my blog, videos, and many resources are free.
Be the first to reply