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Apple Cider Muffins (gluten & dairy free)

Angela Litzinger at test.angelaskitchen.com
Course Breakfast, brunch, dairy free, freezer cooking, gfcf, gluten free, muffins &amp, oamc, quick breads, Snack


  • 2 1/4 cups peeled cored and chopped apples
  • 1 Tablespoon lemon juice
  • 3/4 cup sorghum flour
  • 3/4 cup potato starch or corn starch
  • 1/2 cup tapioca starch/flour
  • 3/4 cup brown sugar
  • 1 Tablespoon baking powder add ½ teaspoon more if egg free
  • 1 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 room temperature eggs or 2 T ground flax + 6 T hot water stirred until thick
  • 2/3 cup fresh apple cider
  • 1/2 cup mild flavored oil


  • Preheat oven to 350 degrees F. Put muffin liners in a muffin tin. Set aside. Peel, core and chop the apples if you have not already done so, and toss them with the lemon juice. Set aside while mixing the batter.
  • Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar, baking powder xanthan gum, salt, cinnamon and cloves. Add eggs, apple cider, and oil. Mix until just blended. Fold in the apples.
  • Divide muffins into muffin cups. Bake at 375 for about 25 minutes or until a tester comes out clean. Allow to cool on a cooling rack.
  • To freeze: Place cooled muffins (without drizzle) into freezer bags. Remove as much air as possible, seal, label and freeze.
  • To serve: Thaw. Add drizzle, if desired, after thawing.