These gluten-free apple & pecan muffins are mind-blowing delicious, packed with chunks of apple and crunchy pecans. The muffin topping of even more pecans & cinnamon sugar takes it to another level for the perfect muffin that can be eaten anytime at breakfast, mid-morning, mid-afternoon or as a midnight snack.
The aroma of apple and cinnamon triggers many memories of home life, family, autumn and celebrations. Estate agents even use apple and cinnamon sticks simmering in water over the stove as a marketing trick to create a cosy atmosphere when the property is being viewed.
In under an hour, you can bring this comforting aroma to your home. The recipe is easy, only requiring a big bowl to mix the muffin mixture gently in and a regular size muffin tray or more if you are doubling the recipe for a big crowd.
Gluten-Free Apple & Pecan Muffins
Equipment
- Regular size muffin tray
- Regular size ice cream scooper (optional)
Ingredients
GLUTEN-FREE APPLE & PECAN MUFFINS
Dry Ingredients
- 200 g store-bought or homemade gluten-free plain flour
- 70 g almond meal (unpeeled raw ground almonds)
- 1 tbsp gluten-free baking powder
- 1 tsp cinnamon powder
- ½ tsp xanthan gum
- ½ tsp salt
- 150 g brown sugar
Wet ingredients
- 100 g melted butter, cooled
- 250 ml buttermilk
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
Additions
- 2 green apples, preferably Granny Smith variety
- 1 tsp lemon juice
- 90 g whole pecans
Muffin Topping
- 50 g brown sugar
- 1 tsp cinnamon powder
- 30 g pecans, chopped finely
Instructions
GLUTEN-FREE APPLE & PECAN MUFFINS
- Gather and measure all the apple & pecan muffin ingredients together.
Additions
- Peel, core and chop the apples into 2cm chunks.
- Place the apple pieces in a bowl and sprinkle with lemon juice. Set aside.
- Halve the whole pecans. Set aside.
Muffin Topping
- In a small bowl, mix the muffin topping ingredients together. Set aside.
Muffin Mixture
- In a large bowl, mix all the dry ingredients together.
- In a measuring jug, mix the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and fold gently together.
- Add the apples and pecan halves. Mix until no flour is visible. Do not overmix past this point. The secret is to keep it “just incorporated”. Overmixing will result in dense muffins.
Baking the muffins
- Preheat the oven to 190°C/375°F.
- Lightly grease the muffin tray/s and fill each cavity with the muffin mixture two thirds full using a spoon or a regular size ice cream scoop.
- Sprinkle the topping mixture generously on top of each muffin.
- Bake for 20 to 25 minutes. Insert a toothpick in one of the muffins. If it comes out clean, they are ready. They should also have a slight bounce when touched on the tops.
- Allow to cool down slightly in the muffin tin for 10 minutes before transferring them to a wire rack.
Serving
- Keep them warm wrapped up in a tea towel or store them in an air-tight container.
Notes
- Keeps for 2 days in an air-tight container at room temperature
- Suitable to freeze
