When I asked my youngest how she liked the apple muffin she was eating as a snack, she said "I love these peach chunks you put in them." Ha! Love the silly things kids say. Needless to say, the bits of cooked apple in these crumb-topped apple cider muffins are a tasty addition. I hope you enjoy them!
I think all muffins with crumb topping are so pretty.
Apple Cider Muffins with Crumb Topping
Preheat oven to 350 F. Prep 18-20 muffin tins with paper liners.
Sautéed apples:
In a sauté pan, cook the following over medium heat ~15-20 minutes, until apples are tender:
1-2 Tbsp butter
2-3 cooking apples, peeled, cored & diced (Use a variety of apple that doesn't turn to mush/applesauce while cooking. Many apple varieties hold their shape nicely. I usually choose a tart cooking apple).
1 Tbsp cinnamon
In last minute of cooking, add and stir in:
1 Tbsp maple syrup
Remove from heat and set aside to cool.
Crumb topping:
In a large bowl, chop together with a pastry cutter (or crumble with fingers):
1 Tbsp coconut flour
1 Tbsp brown rice flour
1 Tbsp brown sugar
1 Tbsp butter
Set crumb topping in the refrigerator to stay cold while you prepare the muffin batter.
Muffin batter:
In a large bowl, mix together the dry ingredients (It's important to do this in GF baking to avoid clumps):
1 3/4 cup Kristin's Gluten-Free Flour Mix (OR 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch, 1/4 cup cornstarch, 1/2 tsp xanthan gum)
3/4 cup brown sugar (you can make these with less sugar - 1/4 brown sugar instead of the 3/4 cup - just add an extra 1/4 cup apple butter/sauce and you'll be good to go!)
1/4 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
Add and mix well:
1/2 cup apple cider (fresh pressed apple juice)
6 Tbsp oil
1/4 cup apple butter OR apple sauce (or a bit of both - I find apple butter adds some nice spices and a richer flavor)
2 eggs
1 tsp vanilla extract
cooled apples from above (warm is okay, just not piping hot)
Divide batter between 18-20 muffin tins, lined with paper liners. Fill 2/3 with batter.
Batter divided into muffin tins.
Divide the crumb topping from above on top of the muffins.
Bake at 350 F for 20-23 minutes, until nicely browned. Remove and let rest 5-10 minutes before removing to a cooling rack to cool. Enjoy!!!
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