My muffins didn't rise. What happened?

Usually expired baking soda or baking powder are to blame for baked goods that don't rise. We often keep these ingredients around in perpetuity without checking whether they still work! To test if your baking soda or powder are fresh, put 1/4 teaspoon soda or powder in a cup and add a small amount of vinegar or very hot water. If it doesn’t bubble, it should be replaced.

What apples work best for baking?

I like using Braeburn or Granny Smith apples - they are easy to find and firm enough for baking! Other firm-fleshed varieties that hold up well in baking include Jonagold, Honeycrisp, Pink Lady, and SweeTango.

Can I make these muffins nut free?

Yes! Simply replace the almond flour with more gluten free flour blend. If making the streusel, make the same substitution. At that point, the muffins should be nut free.

Gluten Free Apple Muffins with Applesauce with Almond Flour

Description

Warm spices and fresh apples make these gluten free apple muffins the perfect fall treat! Made with lots of leavening for big, bakery-style tops, these muffins have a fluffy, tender texture and great apple flavor.

Ingredients

Units Scale

For the Muffins:

2 cups + 2 tablespoons Bob’s Red Mill gluten free 1:1 flour, spooned and leveled
1/2 cup almond flour
1/4 cup arrowroot flour
2/3 cup cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ground nutmeg
1 teaspoon fine sea salt
3/4 cup applesauce, unsweetened
2 tablespoons butter, melted and cooled
1/2 cup plain low-fat yogurt or sour cream, room temperature
1/4 cup brown sugar, lightly packed
3 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoons apple cider vinegar
2 cups chopped apples
2-3 tablespoons turbinado or coarse sugar, for topping

For the Oat Streusel (Optional)

1/3 cup brown sugar
3 tablespoons butter, melted
1/4 cup almond flour
1/3 cup rolled oats

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Instructions

Move one oven rack to the middle position and preheat the oven to 425 degrees F.
In a mixing bowl, combine the gluten free flour, almond flour, arrowroot flour, sugar, baking powder, baking soda, cinnamon, cardamom, nutmeg, and sea salt. Stir with a spoon or whisk to fully incorporate ingredients. Add the chopped apples and stir to coat the apples in flour. Set aside.
In a larger mixing bowl, combine the applesauce, melted butter, yogurt/sour cream, brown sugar, eggs, and vanilla extract. Whisk until smooth.
Gradually mix the dry ingredients into the wet ingredients until a batter is formed — don’t overmix, or you’ll end up with chewy muffins.
(Optional) Make the streusel by combining the brown sugar, melted butter, almond flour, and oats in a bowl. Stir until crumbly and combined.
For bakery-style muffins, line a 12-count muffin pan with 6 muffin liners (this leaves room for those extra-big domed tops - meaning you’ll have to bake in 2 batches). Fill the liners with about 1/2 cup of batter, so the batter rests just above the liner. Top the muffins with streusel or turbinado sugar, if desired.
Place one pan in the center of the oven and bake for 7 minutes at 425 degrees F, then (without opening the oven door) decrease the temperature to 350 degrees F and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a couple minutes before removing to a wire rack. Repeat with the remaining batter, starting with the oven at 425 degrees F. Let the muffins cool completely before eating. Store in an airtight container in the fridge for up to 1 week.