½cup(113 g) unsalted buttermelted and cooled slightly
2large eggs
2teaspoonsbaking powder
1teaspoonpure vanilla extract
½teaspoonsalt
½teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonbaking soda
2applesmedium in size, peeled and diced
Instructions
Preheat the oven to 375°F, and line a muffin pan with liners or spray with nonstick cooking spray. Set aside.
In a large mixing bowl, combine all the ingredients EXCEPT the apples. Stir until just combined.
1 ¾ cup (210 g) gluten-free flour blend, 1 cup (240 ml) whole milk, ¾ cup (150 g) granulated sugar, ½ cup (113 g) unsalted butter, 2 large eggs, 2 teaspoons baking powder, 1 teaspoon pure vanilla extract, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon baking soda
Fold in the diced apples, reserving about ¼ cup to dot over the tops of the muffins.
2 apples
Use a ⅓ cup measuring cup to fill each muffin cavity (about ½ to ⅔ full), and place the remaining diced apples on top.
Bake for 20-25 minutes until lightly browned or until a toothpick inserted into the center comes out clean.
Serve warm. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.*We used a gluten-free flour blend similar to King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Baking Flour.