Prep Time
20 minutes
Cook Time
15 minutes
Serves
8
Ingredients
- 1 cup sugar
- 1 cup gluten-free sour cream (Recommended brand, Daisy)
- 1/4 cup butter, melted
- 2 large eggs, beaten
- 2 cups of gluten-free flour mix (Recommended brand, Bob’s Red Mill 1:1, Cup 4 Cup, Namaste Perfect Flour Blend)
- (OR 1 1/3 cup of rice flour, 2/3 cup tapioca starch, 3/4 teaspoon xanthan gum)
- 1 Tablespoon baking powder (Recommended brand: Clabber Girl Baking Powder, Argo or Bob’s Red Mill)
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup peeled apples, finely diced
- Streusel topping:
- 1/4 cup granulated sugar
- 3 tablespoons gluten-free flour (Recommended brand, Bob’s Red Mill 1:1, Cup 4 Cup, Namaste Perfect Flour Blend)
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter, melted
Steps
Pre-heat oven to 400°F.
In large bowl stir together flour, sugar, baking powder, cinnamon, salt and baking soda, set aside. In a mixing bowl beat eggs, sour cream and butter. Add dry ingredients to wet ingredients just until combined. Don’t overmix. Fold in apples with a spatula. Stir just until moistened. Fill greased muffin tins 2/3 full.
Combine topping in separate bowl and pat/sprinkle on top of each muffin.
Bake for 15 minutes.
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