It's pretty obvious that I love cooking on Sundays-- I can take my sweet time, listen to the latest Wait, Wait...Don't Tell Me! on NPR, and spend the whole morning/early afternoon in the kitchen. This is usually the only time I enjoy baking.
And I may be using the term "enjoy" a little loosely.
But a Sunday afternoon with no time constraints is the only time you'll find me measuring out baking soda.
On that note, it's worth mentioning I had to measure the dry ingredients for these bad boys twice.
The first time I accidentally added cumin instead of cinnamon.
Which...sick.
I debated if they could become some sort of savory snack, but alas, there was already a ton of brown sugar in there. So I scooped out as much flour as possible (gluten free flour is expensive, homie!) and went from there.
Anyway. I am glad I pressed on in the face of such culinary adversity.
The result was totally delicious.
Gluten Free Apple Cinnamon Crumb Muffins
Makes 12 large-sized muffins-- I doubled this and made 12 large and 18 mini muffins
What it's Made of:
- 1.5 cups all purpose gluten free flour (I use Bob's Red Mill most often)
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon (NOT cumin)
- 1 tsp xantham gum
- 1/4 cup cold butter
- 2 eggs
- 2/3 cup milk
- 1 cup peeled, diced apples (about 2-3 whole apples)
- 1/4 cup brown sugar
- 1/8 cup oats
- 3 T butter
How it's Made:
- Preheat oven to 350°
- Line a muffin tin with paper liners and set aside
- In a large bowl, combine all dry ingredients and mix with a whisk
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until it's about the size of a pea
- Add the eggs and mix well, then stream in the milk.
- Fold in the apples
- Fill the muffin tin about halfway to 2/3rds of the way full per muffin, not more (take a gander at how my pan over-filled pan looked down there!)
- Spoon a couple tablespoons of the topping onto each muffin
- Bake for 25-30 minutes, until golden brown
- Serve warm, if possible!
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