These apple studded delights are so tender and moist that you’ll forget they’re serving up fiber-rich whole grains. Employing a combo of sweet sorghum and chewy oats, these muffins will satisfy anyone who loves a sweet treat. Dice apples into smaller cubes for neater muffins or into larger chunks for tasty bites of apple. And for added crunch opt for the topping!
ingredients
makes 1 dozen
topping
Apple peel from peeled apples, coarsely chopped
1 Ounce Oats (about 2 heaping tablespoons) whole or quick
1 ounce (2 tablespoons) butter, cold, cut into cubes
1 ounce (about 2 tablespoons) brown sugar, white sugar, turbinado or coarse sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
muffins
7.5 Ounces (1 3/4 + 2TB) Sorghum Flour
4.4 Ounces (1 1/2 cups) Oat Flour
5.2 ounces (3/4 cup) Brown Sugar
1 3/4 teaspoons baking powder
3/4 teaspoon Table Salt
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
6 ounces (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes, cold
5 Ounces (1/2 cup + 2 TB) Buttermilk or Kefir, cold
2 large eggs, cold
1 teaspoon Vanilla Extract
12 ounces (2 cups) about 2-3 apples
Coarse or Sparkling sugar, for topping up, optional
deviations & tips
Freezing the topping makes it easier to process into crumbs and sprinkle.
Using cold ingredients encourages a more pronounced muffin top.
Starting the muffins at higher heat encourages an initial burst for higher rising tops.
For best performance, use a baking apple, like granny smith or gala, which will remain firm when baking.
Adjust oven rack to middle position and pre-heat to 400F. Prepare a nonstick muffin pan by greasing lightly or lining with tinfoil or paper liners.
Peel the apples. If using the optional topping, rough chop the peels, transfer to a small bowl and set aside. Chop apples into 1/2” to 3/4” cubes. Transfer to bowl and put in the freezer.
For the optional topping, add 1 ounce of cubed butter and oats to apple peels. Put into the freezer.
For the muffins, set a mesh sieve over the bowl of your stand mixer. Sift flours into bowl. Whisk in sugar, baking powder, salt, baking soda, guar gum, cinnamon, and nutmeg. Add butter cubes to bowl. With mixer fitted with paddle attachment, mix at medium-low speed to form crumbs, about 2-3 minutes. Reduce speed to low, add buttermilk, eggs, and vanilla and mix just until fully incorporated. The dough will be ridiculously stiff.
Process flours into coarse crumbs.
Remove apple cubes from freezer and fold into dough. Distribute evenly among 12 muffin cups, about 3.6 oz per cup. Remove topping ingredients from freezer. Process in a food processor until the mixture is resembles granola; the oats should be chopped but not powdered. Mix in sugar of choice along with cinnamon and baking soda. Sprinkle evenly over muffin tops, about .4 oz per muffin.
Bake for 12 minutes. Reduce oven temperature to 350F and continue baking until muffins are puffed, fragrant, and golden around the edges, about another 10-12 minutes. An inserted toothpick may come out with a few moist crumbs attached but no wet batter. Use a small offset spatula to remove muffins from pan and transfer to cooling rack.
Gluten-Free Whole Grain Apple Cinnamon Muffins with Granola Topping
Serve warm with butter if desired. Store leftover muffins in an airtight container and refrigerate. Microwave individual muffins for 30-45 seconds to re-warm.