I love making muffins. They are simply combining dry ingredients with wet ingredients. A gentle stir and bake. There’s rarely any mixers involved and usually just one bowl. What could be easier!

The one tip I would give you and it’s important, is to gently combine the ingredients and not to over mix the batter as it will end up with tough muffins which no one wants.

This recipe is a great way to use up a cooking apple or two in the fridge and make light as air Gluten Free Apple Muffins for everyone to share.

The addition of sour cream in this recipe helps to give you that light and fluffy bakery type muffin and melting the butter before adding keeps everything silky smooth with a fantastic end result.

Very lightly spray paper cases and line a muffin tin. Preheat the oven to 190C Fan and after 5 minutes, reduce to 170C.

Ingredients:

• 210g Gluten Free Plain Flour
• 3/4 tsp Xanthan Gum
• 1 1/2 tsp GF Baking Powder
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Bicarbonate of Soda
• 150g Caster Sugar (remove 4 tbsp and keep aside)
• 150g Cooking Apple, peeled, cored and diced into small pieces
• 2 tsp Cornflour
• 112g Butter, melted
• 240g Sour Cream
• 2 Eggs, Medium – beaten
• 2 tsp Vanilla Extract

Method:

Into a large bowl add the flour, xanthan gum, baking powder, salt, nutmeg, bicarbonate of soda and caster sugar except for 4 tbsp. Whisk these to mix and remove any lumps.

Put the diced apple, the 4 tbsp caster sugar and cornflour into a small bowl and stir to coat evenly. Add 2/3 of this apple mixture into the dry ingredients and mix together. Keep the remainder aside.

Once the butter has cooled slightly ad it into a large jug with the sour cream, beaten eggs and vanilla extract. Whisk briskly together until smooth. Make a hole in the centre of the dry ingredients and pour the wet mixture in. Gently combine these together being careful not to overmix.

Use an ice cream scoop to divide the batter evenly between the cases. Fill about 2/3 way up. Top each muffin with the remaining apples and push gently into the batter.

Bake at 190C for first 5 minutes then reduce the oven temperature to 170C and continue to bake for 22 – 24 minutes. Check with a skewer inserted into the centre of a muffin to see if they’re baked through. Remove from the oven and leave them sit for 5 minutes before transferring the cases to a wire rack to cool.

These Apple Muffins will keep in an airtight container for 2 – 3 days. They also will freeze well once completely cooled and are perfect for a mid morning treat. I didn’t add anything to these muffins as they are perfectly delicious on their own but if you want to jazz them up, simply dust with some icing sugar.

Bake with love

Soraya x

Please leave a comment below to let me know what you think of this Muffin Recipe.