Crumbly Apple Muffins | GF
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Invisible Apple Muffins | GF, Refined Sugar Free
Yield: 12 Muffins
Prep time: 6 MinCook time: 30 MinTotal time: 36 Min
A light, custardy dessert that highlights the natural sweetness and texture of thinly sliced apples layered into a creamy batter. As it bakes, the apples soften, creating a delicate treat or snack that’s perfect for fall.
Ingredients
- 4 medium apples (about 2 pounds), peeled and thinly sliced
- 2 large eggs
- 1 cup milk (or a dairy-free alternative)
- 1/2 cup granulated sugar, I am using maple sugar
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Crumb Topping
- 1/2 cup tablespoons flour, I am using the gluten free all-purpose one here
- 1/4 cup tablespoons coconut sugar
- 1/4 cup tablespoons cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with parchment paper cups (muffin liners)
- In a large bowl, toss the thinly sliced apples
- In another bowl, whisk together the eggs, milk, sugar, and vanilla until well combined. Add the flour, baking powder, cinnamon and salt, and mix until just combined.
- Gently fold the sliced apples into the batter until they are evenly distributed. The apples will give moisture to the cake, making it tender.
- Tranfser the batter into the prepared muffin tin 2/3 way full.
- Make the crumb topping by mixing the flour and sugar. Add the cold butter and use a fork or your fingers to combine until it forms a coarse, crumbly mixture.
- Sprinkle the crumb topping evenly over each muffin before baking.
- Bake for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely before eating so that the custard firms up a bit more. You wont be able to remove them from the muffin liner right away!
- These are even better then next day so feel free to store them in the fridge and enjoy cold or slightly warmed up.
