Spiced Apple and Coconut Muffins–GF & Yummy!
This recipe has a lot of steps but it makes a bakery-like muffin that is yummy and stunning. I break the recipe into parts so I can make them for special occasions without too much trouble. For example, I make the topping the night before I’m going to bake the muffins. I leave the topping out on the counter in a closed container for the next day. I also do most of the measuring and place the dry ingredients for the muffins a bowl for the next day.
Then on the morning I’m going to bake, I pull out the butter to soften (or place it in the microwave for 30 seconds to soften). Warm the eggs in hot water and heat the oven. Prepare the pan and peel and core the apples. I’m ready to mix the muffins together and truly enjoy these delicious muffins. I find that recipes that include sour cream are rich and quite moist. Yum!
I really enjoy serving seasonal fruit recipes. Even though you can get apples all year long now, I truly believe that the Fall is the best time to enjoy apple recipes. I hope you will surprise your family or friends with these very special muffins. Enjoy!
- ½ cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ½ cup Baking Free™ gluten-free All Purpose Flour
- ¼ cup melted butter
- ¼ cup coconut, chopped
- 1¾ cup Baking Free Gluten-free All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon cloves
- 1 teaspoon apple pie spice mix (recipe posted October 23, 2015)
- ½ teaspoon salt
- ½ cup butter, at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 Large eggs
- ½ cup sour cream
- 2 teaspoons vanilla
- ¼ cup milk
- 1½ cup peeled & chopped apples (1/2-inch chunks, from 2 small apples)
- ½ cup confectioners suggar
- 2 tablespoons milk
- Mix together all the topping ingredients in a small bowl, Mixture will be crumbly. Set aside.
- Preheat oven to 425 degrees and prepare muffin tin by spraying with baking spray or liners.
- In a medium bowl, mix together the flour, baking soda and baking powder, xanthan gum, cloves, and salt. Set aside.
- In the bowl for a stand mixer cream the butter on high for 2 minute. Add the brown sugar and granulated sugar and beat for a couple of minutes. Stop the mixer and scrape down the sides. Mix again to combine completely. Add the eggs, sour cream and vanilla and mix well.
- On low, add the dry ingredients. As the batter becomes stiff, add the milk. With a spoon stir in the apples.
- Spoon the batter evenly into the 12 prepared muffin cups. Place large chunks of the topping on the top of the batter in the tins. Gently press the topping down onto the batter.
- Bake the muffins for 5 minutes at 425 degrees F. Then lower the oven temperature to 350 degrees F (do not open the oven door--it will slowly lower the temperature in the oven. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool in the pan for a couple of minutes.
- While the muffins cools slightly, mix together the confectioners sugar and the milk. Add more milk if necessary to make a thin glaze. Drizzle over the warm muffins before cooling completely. Makes 12 muffins.