My transparent apples are ready to pick and what better way to use them than in a delicious apple crumble muffin recipe. Best part is no peeling!
Gluten Free Apple Crumble Muffins
Delicious muffins without the gluten
Equipment
- Stand Mixer
- Mixing Bowl
- small saucepan
- Spatula
- Metal Muffin Pan
- Silicon Muffin Pan
- Measuring Cups and Measuring Spoons
- Cooling Rack
Ingredients
Muffin batter
- 3.4 Cup Rice Flour
- 1/2 Cup Amaranth Flour
- 1/4 Cup Tapioca Starch
- 1 tbsp Baking Powder
- 1/2 Cup Brown Sugar
- 1/2 Cup Butter
- 1 1/2 Cups Transparent Apples
- 2 Large Eggs
- 2/3 Cup Milk
Muffin Crumble Topping
- 1/2 Cup Brown Sugar
- 1/2 Cup Rice Flour
- 1/2 Cup Ground Almonds
- 1/2 Cup Butter
Instructions
Muffin Batter
- Shift all dry ingredients together
- Wash, quarter,and chop transparent apples into smaller cube size pieces. No need to peel with these types of apples. Of transparent apples aren't available choose a tarter apple and peel.
- Melt butter on stove top
- Add apples. butter. eggs, and milk to dry ingredients and mix well.
Muffin Crumble Mixture
- Cream butter, flour, almonds, and sugar together
Final Steps
- Butter Silicon Muffin Pan (Best for GF baking as enables a better rise and is easily removed)
- Place Silicon Muffin pan into metal muffin tin for stability
- Divide batter into 12 equal parts
- Top each muffin with 2 tbsp of crumble topping
- Bake in a pre-heated 350 degree oven for 20-25 minutes until set and lightly brown
- Remove from oven and place on a cooling rack for 25 minutes until cooled. Then remove from muffin pan
