Gluten free baking is not for the faint of heart – from the flours to the starches, there is a delicate balance of liquid to dry ingredients that sometimes feels like you’re doing some crazy science experiment.
And then there’s the outcome – how do you determine why your bread failed or why it’s all gummy inside? It can be confusing and frustrating at the same time. The worst is when your prized looking loaf that has a taste that you couldn’t force yourself to eat, let alone serve to others.
By the way, if you are faced with that dilemma, check out these articles for a solution…
Why does my Gluten Free Bread have a Gummy Texture?
Fortunately there are some recipes that you don’t have to worry about. They are just that good. They turn out delicious each and every time.
This is one of those recipes. It is a true winner.
It’s a gluten free apple pie muffin that tastes just like you’d find in a bakery. With the gooey, homemade apple pie filling and a batter than tastes like it came from a decadent cake, these muffins will make you forget how frustrated you were over that store bought loaf of bread last week!
My favorite thing about these muffins? Hands down it’s the filling. With diced apples in a sweet rich pie like filling, it is the kind you hope there’s leftovers so you can lick the spoon. (Actually there probably will be leftovers so you might even get some to share too!)
Here are a few tips for making the very best gluten free apple pie muffins:
Peel and chop the apples first
Before getting anything else ready, get the apples ready to go – this step take a bit of time, unless you are using of these handy tools, then it’s super quick.
Take your butter or margarine out to soften as you are preparing the filling
Once the filling is ready, start on the muffin batter. Otherwise, the filling may not make it into the muffins!
Jumbo sized muffins are an option too
This recipe can be made in jumbo size muffin tins – increase the baking time to 25 minutes and increase the filling to ¼ cup in each muffin.
And now for the recipe…
Bakery Style Gluten Free Apple Pie Muffins
2 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon gluten free bread’s light flour mix*
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups diced peeled apples
1/2 cup finely chopped nuts (walnuts are wonderful, but pecans would be good too)
3/4 cup butter or margarine, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
3-1/2 cups gluten free bread’s light flour mix*
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups (12 ounces) sour cream
*Gluten Free Bread’s Light Flour Mix:
1 ½ Cups Brown Rice Flour
1 ½ Cups White Rice Flour
3 Cups Tapioca Flour
3 Cups Cornstarch
3 Tbls. Potato Flour
Make the filling first… In a small saucepan, melt butter over low-medium heat.
Stir in the brown sugar, flour mix, cinnamon and nutmeg and stir until smooth.
Add in the apples. Cook over medium-low heat for 10 minutes or until apples are tender, stirring the mixture frequently.
Remove the pan from the heat. Stir in the nuts.
Set the mixture aside and let it cool.
Now prepare the muffin batter… In a large mixing bowl or stand mixer, cream together the butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla.
In a medium sized bowl, combine the dry ingredients.
Add the flour mixture to creamed mixture alternately with sour cream.
Preheat the oven to 350°F.
Grease 18 regular sized muffin cups and fill each one halfway full of batter.
Add 1-2 teaspoons of the filling mixture to each muffin being careful not to spread it out.
Cover each muffin cup with the remaining batter till about ¾ cup full.
Sprinkle each one with a dash of cinnamon sugar topping.
Bake the muffins for 15 – 18 minutes – start checking at 15 minutes.
Cool for a few minutes before removing to a wire rack to enjoy.
If you have any of these left, wrap tightly and freeze to enjoy later.
Next check out Quick Gluten Free Mini Pumpkin Muffins