These Muffins with Rice Flour and Green Apples come from my ever-present desire to experiment, trying new recipes and new ingredients, in this case, rice flour. Believe it or not, I had never used it and was curious to taste it. Obviously, being a part of the family of gluttons, I couldn’t start with anything other than a dessert.
This very basic recipe is among the best I have on the blog, muffins are my passion, and I couldn’t think of another dessert to experiment with by varying the flour. I hope you like them as much as I and my family did.
On the blog, you can also find the Apple Ring Cake, tall and soft, or the Apple and Yogurt Cake.
You can find the recipe for Apple Muffins in the Autumn Sweets Collection of the blog, where I’ve gathered all the best sweet recipes perfect for breakfast or a snack.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 18
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 165.10 (Kcal)
- Carbohydrates 25.88 (g) of which sugars 10.94 (g)
- Proteins 3.00 (g)
- Fat 6.24 (g) of which saturated 1.32 (g)of which unsaturated 4.70 (g)
- Fibers 0.39 (g)
- Sodium 18.98 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 18 Muffins with Rice Flour and Apples
- 2 cups cups rice flour
- 3/4 cup cup sugar
- 1/2 cup cup milk
- 1/3 cup cup vegetable oil
- 1/2 cup cup potato starch
- 1 packet baking powder
- 2 green apples
- as needed lemon juice
- 2 eggs
Tools
- Muffin pan
- Oven
- 1 Bowl
- 1 Electric mixer
- 1 Spoon
Preparation of Muffins with Rice Flour and Green Apples
To prepare the Muffins with Rice Flour, start by cutting the apples into chunks, not too small, and lightly sprinkle them with lemon juice. Now, work the eggs with the sugar in a bowl with an electric whisk until you get a nice foamy mixture. Meanwhile, bring the oven to 350°F in static mode.
Then add the milk and oil in a thin stream so that it blends well with the batter without deflating it. Also, pour in the lemon juice; if you don’t particularly like the smell, add just a little.
At this point, incorporate the rice flour, potato starch, and baking powder with a spoon until the mixture is smooth and free of lumps.
Take the muffin pan and line the molds with muffin papers. Pour the batter up to 2/3 of their size. Now it’s time for the apples, add a few pieces on top without pushing them to the bottom, gently.
Bake the muffins for about 25 – 30 minutes maximum, it depends on the oven. Always do the toothpick test before removing them from the oven. You can serve the Muffins with Rice Flour and Green Apples with or without powdered sugar.
Enjoy your meal!!!
Storage:
The Muffins with Rice Flour and Green Apples can be stored in a dessert container for up to three or four days, and they will never be hard.
Do you like apples?
I love them so much, and when I feel like it, I make lots of small and delicious desserts with this truly magical ingredient. If you’re as crazy about apples as I am, here’s the recipe for the tallest and softest apple ring cake I’ve ever made Apple Ring Cake
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