- Hands-on time:
- 15 mins. to 25 mins.
- Baking time:
- 24 mins. to 28 mins.
- Total time:
- 49 mins. to 1 hrs 3 mins.
- 12 muffins
These moist muffins, made with sorghum flour, rise nicely. They're delicious split and served warm, with apple preserves or cinnamon-sugar and butter.
- 1 cup sorghum flour
- 1 cup King Arthur Gluten-Free Multi-Purpose Flour or 1 cup + 2 tablespoons brown rice flour blend*
- 2 tablespoons milled flax
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, optional
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 3 tablespoons melted butter or vegetable oil
- 3 large eggs
- 1 1/2 cups buttermilk, at room temperature
- 1 cup peeled, diced apples
- 1 cup chopped walnuts or raisins, or a combination
- coarse sugar for sprinkling on top, optional
- 1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with muffin papers, and grease the papers.
- 2) Whisk together the the flours, flax, sugar, salt, cinnamon, baking powder, and xanthan gum in a large bowl.
- 3) Whisk together the melted butter or oil, eggs, and buttermilk.
- 4) Add the buttermilk/egg mixture to the dry ingredients, whisking until everything is well combined. A few lumps are fine.
- 5) Gently stir in the chopped apples and nuts and/or raisins.
- 6) Scoop the batter by the generous ¼-cupful into the prepared muffin cups; a muffin scoop works perfectly here. Sprinkle the tops with coarse sugar, if desired. Set aside to rest for 10 minutes.
- 7) Bake the muffins for 24 to 28 minutes, until a center muffin feel set when pressed lightly in the middle and is lightly browned on the edges. The tops of the muffins won't change color much.
- 8) Remove from the oven, and let sit for 5 minutes to firm up slightly before tipping out of the pan onto a rack to cool.
- Yield: 12 muffins.
Tips from our bakers
- *Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).
- These muffins are very lightly sweetened, designed to be a suitable base for sweet preserves and spreads. For more sweetness in the muffins themselves, add raisins rather than nuts.