Gluten Free Cinnamon Apple Muffins
Warm, soft, and bursting with cozy fall flavours, these gluten free apple cinnamon muffins are the perfect treat to start your day!
Ingredients
Muffin
- 114 Grams Butter
- 100 Grams Sugar
- 110 Grams Brown Sugar
- 100 Grams Yogurt
- 80 Grams Milk
- 2 Grams Cinnamon
- 2 Eggs
- 4 Grams Vanilla
- 2 Grams Salt
- 310 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 2 Grams Baking Soda
- 4 Grams Baking Powder
- 360 Grams Apples (Peeled, Cored)
Crumble
- 92 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 55 Grams Brown Sugar
- 2 Grams Cinnamon
- Pinch Salt
- 55 Grams Butter
Instructions
- Preheat the oven to 350F
- Prepare you muffin tin with muffin liners and set aside.
- In a small bowl, melt butter in the microwave for 45 seconds. Add time until fully melted.114 Grams Butter
- In a large bowl, add melted butter, sugar, brown sugar, yogurt, milk, cinnamon, eggs, vanilla and salt. Whisk together to combine.100 Grams Sugar, 110 Grams Brown Sugar, 100 Grams Yogurt, 80 Grams Milk, 2 Grams Cinnamon, 2 Eggs, 4 Grams Vanilla, 2 Grams Salt
- Add dry ingredients to the large bowl and mix until just combined.310 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 4 Grams Baking Powder
- Take apples, peel then and core them. Weigh them until you have around 360 grams. Next cut them into small pieces.360 Grams Apples (Peeled, Cored)
- Add the small pieces of apple to the large bowl and mix until even distribution.
- Add the batter to each muffin liner until it is at the top.
- Next combine the crumble topping. Melt butter into a bowl.55 Grams Butter
- Add in all the other ingredients and mix to combine.92 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 55 Grams Brown Sugar, 2 Grams Cinnamon, Pinch Salt
- Sprinkle this on the top of the muffins and slightly push it into the muffins so it does not fall off later.
- Bake for 18 minutes until a tooth pick comes out clean.