Gluten-Free Apple Cinnamon Walnut Muffins
Hello, Passover and non-Passover observing people. Hope your Passover is going well, Passover observing people.
Here's another Passover recipe for all you peepsels (yep, I just made that a thing): gluten-free apple cinnamon walnut muffins. So far this year, I've shared a recipe for a Passover lemon meringue pie, gluten-free fudgy brownies, and now these - these moist and delicious apple muffins.
Say goodbye to your canister of potato starch and say hello to a nice, hefty bag of almond flour.
I know potato starch is a popular flour alternative on Passover, but I don't generally bake with potato starch. Very rarely. I've basically only used potato starch once, to replace the cornstarch in my lemon filling from my lemon meringue pie to make it suitable for Passover. I've never actually used potato starch to replace flour. I don't have a reason why, in case you were gonna ask.
What I'm trying to say is, these moist apple cinnamon muffins use almond flour, not potato starch, to replace the traditional flour that muffins are usually full of.
And almond flour makes these muffins so soft and moist and packs them with even more flavor than flour would.
But I wouldn't just say that these apple cinnamon walnut muffins are soft and moist. I'd say that these Passover muffins are almost gooey. Yes, gooey. In the best way. Kind of similar to these gooey pecan chocolate chip muffins. Which also happen to be gluten-free. And which also happen to use almond flour.
What else?
These gluten-free muffins are filled with soft, tart apples chunks. Tart, because you want the tartness to contrast the sweetness in the muffins.
Then, crunchy, chopped walnuts are mixed into the batter. Soft and moist and gooey muffins, with soft, tart apples, and crunchy, nutty walnut bits.
And then, spicy cinnamon is added to the mix. So now you've got sweet and soft and moist and gooey and tart and nutty and crunchy and spicy. All in one glorious bite.
And finally, there's the glaze. It's a simple one - some powdered sugar, a hint of cinnamon, a hint of vanilla, and some water or milk for thinning. Drizzle that glaze over the muffins for an extra dose of flavor and beauty and sweetness. Because why not, eh?
Oh, and you could totally (TOTALLY) make these muffins all year round. Not just for Passover. Because these gluten-free apple cinnamon muffins really don’t have that “kosher for Passover” taste. AT ALL.
Soft. Light. Moist. Gooey. Sweet. Tart. Nutty. Cinnamony. So quick and easy and basic. So good.
Gluten-free apple cinnamon walnut muffins - you make Passover (and life) that much more special.
Gluten-Free Apple Cinnamon Walnut Muffins
Yield: 12 muffins
2 ½ cups almond flour
¾ cup light brown sugar, packed
2 ½ teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon salt
3 large eggs
1/3 cup oil
2 teaspoons vanilla extract
1 large, tart apple, peeled and finely chopped
½ cup chopped walnuts (optional)
Glaze:
½ cup confectioner’s sugar
¼ teaspoon cinnamon
½ teaspoon vanilla extract
1-2 tablespoons milk or water
1. Preheat oven to 350 F. Line a muffin tin with 12 cupcake liners.
2. In a large bowl, stir together the first five dry ingredients, through salt.
3. Make a well in the center of the dry ingredients and pour in the eggs, oil, and vanilla extract. Mix with the dry ingredients until smooth. Mix in the chopped apple and chopped walnuts last.
4. Divide batter evenly into cupcake liners, filling each almost to the top. Bake muffins for about 25 minutes, until the muffins are golden brown and a toothpick inserted into one comes out clean. Let muffins cool before glazing.
5. Glaze: In a small bowl, whisk together all the glaze ingredients until mixture is thick yet pourable. Drizzle glaze in zigzag pattern over each muffin.
