To me, apple muffins that offer up a mouthful of mealy mashed apple chunks are a personal affront. Fortunately, such abominations are easily avoided, a simple matter of proper fruit selection. Forget for a minute your preferences when choosing an apple to eat out of hand (I’m talking to you, Red Delicious loyalists). For this recipe, you can’t go wrong with tart, substantial Granny Smiths, especially when they’ve been roasted to caramelized perfection. If you prefer something sweeter, go halfsies with Granny Smith and either Pink Lady or Fuji, both of which deliver a fragrant bonus and add a depth of flavor even the ordinarily oblivious will notice.
Recipe information
Yield
makes 12
Ingredients
Roasted Apples
Muffins
Preparation
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.
Step 3
Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. (The roasted apples can be stored in an airtight container in the refrigerator for up to 1 week.)
Step 4
Keep the oven temperature at 325°F. Line a standard 12-cup muffin tin with paper liners.
Step 5
In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and nutmeg. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Add 1 cup of the roasted apples and stir to distribute.
Step 6
Pour 1/3 cup batter into each prepared cup. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will be golden brown, and a toothpick inserted in the center will come out clean.
Step 7
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.
