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15 minutes.
All Year, Autumn
Ingredients
- Dry ingredients
- 2 ⅓ cups (290g) all-purpose plain gluten free flour, spoon and leveled
- ¾ cup (145g) packed brown sugar, coconut sugar or granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt, optional
- Wet ingredients
- 1 (~180g) Modi Apple chopped roughly or finely
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavoured oil
- 1 tablespoon apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
- Topping (optional)
- ½ (~90g) Modi apple, chopped roughly or finely
- 2 tablespoons raw demerara sugar
Method
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with liners.
- Add all the dry ingredients to a medium or large bowl and mix until well combined. Add all the wet ingredients (except the Modi apple) and mix until just before it’s combined. Add the chopped apple and fold until the apple is evenly dispersed.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
- Optional: Scatter the remaining chopped Modi apple and granulated coarse sugar on top.
- Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
- Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
- Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.
Notes
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.For gluten-free muffins, substitute the plain flour with 1 ½ cups (150g) almond meal and 1 cup (160g) gluten-free all-purpose flour. Alternatively, these muffins work with King Arthur’s gluten-free measure fore measure flour. The batter will be thick and I recommend baking them for 24-28 minutes.
- This recipe will make 12 standard muffins or around 8-10 larger cafe-sized muffins.
- For cafe-sized muffins, bake them for at least 25-35 minutes (depending on the size of your muffins) or until a toothpick comes out clean.
Nutrition
Calories: 228kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Sodium: 148mg | Potassium: 49mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Calcium: 113mg | Iron: 1mg