Fall is the best time for fresh apples and I have a peck of apples right from Bechdolt’s orchards so I figure it is time for a tasty batch of apple muffins. Yes. Muffins. I especially love them because they save me money and I avoid processed foods like the snack bars I used to eat every day. Plus muffins are dead easy to make; no shaping, no tricky steps; dump, mix and spoon into the muffin tin.  Couldn’t be easier…. But, most of all they taste fantastic compared to all those commercial snack bars.

This is another great recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics.  It is very similar to her blueberry nut muffins. If I had to have just one GF cookbook hers would be the one for me. I use so many of the recipes and her quick breads are particularly outstanding! The apple streusel muffins did not disappoint: light, crunchy top with a delicate cinnamon apple flavor inside.  I put some golden raisins in my muffins but if you are not a fan; leave them out.  They are my favorite addition to this easy to make treat.

Do use a baking apple; not red delicious which are solely an eating apple and don’t use a extra firm one like the tasty Granny Smith; they won’t get soft enough during the rapid baking of these tasty little treats.  Most any other baking apple will work perfect for these muffins. I like to get a peck of mixed baking apples from Bechdolt’s Orchard: can use them in lots of recipes.

 

I always enjoy eating a muffin still warm out of the oven. It is smart to freeze any you won’t eat in 2 days; ziplock freezer bag works great.   These apple muffins are kinda delicate; if you want to take them on a hike or car ride put them in a plastic bin – rigid sides will keep them safe from crushing.

Apple Streusel Muffins

2 cups brown rice flour mix (see below)

2/3 c granulated sugar (I love using coconut palm sugar)

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

2 tsp cinnamon

1 c chopped apple; peel and core the apple!

½ c chopped walnuts

¼ cup golden raisins (optional)

2 large eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend. Do this before you mix up the muffins.

½ cup rolled oats

¼ cup brown sugar

2 tbsp. almond meal

1½ tbsp. butter

¼ tsp. cinnamon

Directions: Heat oven to 375, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-16 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl

Add apple, raisins and walnuts; stir to coat them with dry mix

Combine milk and oil, remove 1 tbsp of combined liquid and ditch it unless you are using the coconut palm sugar; no need to then.  You might need an extra tablespoon of milk actually.  Beat in eggs.  Add liquids to big bowl; stir until blended.

Fill muffin pans 2/3 full.  I use a big serving spoon filled about half way to dump in each muffin space. Sprinkle the top with streusel mix or cinnamon sugar. Bake 20-22 min until golden brown. Do not over bake or they will taste dry.  Remove in 4-5 minutes from the pans and cool on a rack.  I use a fork and pry them out one at a time to keep any of the yummy streusel from falling off. Freezes well for up to 3 weeks.  Keeps in fridge (well wrapped) two or three days.

Brown Rice Flour Mix base mix (same as King Arthur gf flour)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour