Gluten Free Apple Muffin Recipe!

It has certainly felt like fall up here in Boston recently and as I mentioned in a previous post, Mike and I went apple picking about two weeks ago. I made an apple pie to use some of the apples, have been eating them in my lunch every day but still have tons of apples! We both love apple muffins, so I tried out a recipe I found and altered it to be gluten free. They were super easy and turned out great! Mike brought some to work and we brought some down to the cottage this weekend; everyone seemed to love them so I have the recipe to share with you all! 

Chunky Apple Muffins

• 2 medium apples - I used Gala but I'm sure whatever you have in your produce bowl would be just fine
• 1 cup sugar
• 2 cups all-purpose gluten free flour - I used King Arthur because that's what I had
• 1 teaspoon xantham gum (omit if your flour blend already had this)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup buttermilk - if you don't have buttermilk you can substitute 1cup milk + 1tbsp lemon juice. Let it sit about 5 minutes and it works just fine!
• 1/2 cup (1 stick) butter, melted

Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Peel and core the apples. Cut up in 1/4 inch squares. 

Whisk together sugar, flour, xantham gum, baking soda, salt and cinnamon in a medium bowl. Add diced apples; toss to coat. 

Whisk together eggs, buttermilk and butter in a small bowl. Gently fold wet mixture into flour mixture until combined. Divide batter amongst the 12 cups; they will be pretty full. Bake until muffins are brown around the edges - about 18 minutes. Let muffins cool slightly and ENJOY!