Apple muffins with chocolate chips, small and soft sweets for breakfast or snack. These muffins are gluten-free but, as always, they can also be made with all-purpose flour in the same quantities. I also used sorghum flour, but for those who don’t have it, only rice flour can be used. In the dough, you’ll find natural yogurt which can be replaced with lactose-free or plant-based yogurt in the same quantities for those lactose intolerant. Don’t miss the Orange and Hazelnut Muffins and the Pumpkin and Ricotta Muffins.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 1/2 cup cup plain yogurt (or gluten-free plant-based)
- 3/4 cup cup gluten-free rice flour
- 3/4 cup cup sorghum flour (gluten-free)
- 1/2 cup cup sugar
- 1/2 cup cup rice oil (or corn oil)
- 1/4 cup cup gluten-free dark chocolate chips
- 2 apples
- 1 orange (zested)
- 1 tsp tsp baking powder (gluten-free)
- 1 lemon
Tools
- 2 Bowls
- 1 Whisk
- 1 Spatula
- 1 Grater
- 6 Cupcake Liners
- 1 Container
- 1 Muffin Tin
Steps
Grate the lemon zest and set aside. Squeeze the juice into a bowl. Peel the apples and slice them thinly, place them in the bowl with lemon juice, and mix.
In a container, break the eggs, add the yogurt and oil. Mix with a whisk until smooth. In a bowl, add the flour, baking powder, sugar, and mix to combine. Pour the prepared liquid over the dry ingredients and stir with the whisk.
Add 2/3 of the dark chocolate chips, the grated lemon, and orange zest. Blend with a spatula and pour into 6 muffin liners to 1/3 of their height. Decorate the surface with the remaining apples and chocolate chips.
Bake in a preheated static oven at 350°F (180°C) for 20 minutes. Remove from oven and let cool.
Tips
You can use any variety of apples available.
They keep in a closed container for 4-5 days.
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