Ingredients
For the muffins:
- 100 g unsalted butter, (softened)
- 175 g caster sugar
- 2 large eggs
- 150 g natural yoghurt, (I used full fat)
- 1 tsp ground cinnamon
- 2 tbsp milk
- 250 g plain gluten free flour, (plus 1-2 tsp extra for the blueberries)
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
For the apples:
- 350 g Bramley apple, (approx 1 large apple)
- 1 tsp light brown sugar
- 1 tbsp plain gluten free flour
- 1/2 tsp ground cinnamon
For the crumble topping:
- 30 g butter, (melted)
- 30 g light brown sugar
- 60 g plain gluten free flour
- 0.5 tsp ground cinnamon
Method
Apples:
- Peel and core the apple, then cut into 1cm chunks. Add to a bowl with the brown sugar, gluten free flour and cinnamon and mix well. Set to one side.
Crumble:
- Add the gluten free flour, cinnamon and sugar to a bowl and mix well. Pour in the melted butter and mix with a fork – use your fingers if necessary to keep a rough, breadcrumb-like texture. Set to one side.
Muffins:
- Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
- Sift in the flour, cinnamon, baking powder, bicarbonate of soda and xanthan gum. Fold in using a wooden spoon or spatula until combined.
- Add the apple chunks and fold in until just combined. Spoon the mixture evenly between the 12 muffin cases, then sprinkle the crumble topping over the top.
- Place the muffins in the oven. Bake for 5 minutes and then turn the temperature down to 180’C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.