Gluten-free toffee apple muffins with white chocolate

    40 min

    Imagine a toffee apple dipped in white chocolate - now have that luscious taste in a moist and airy gluten free muffin! Butterscotch chips are available in most supermarkets in the baking aisle. This recipe makes 24 muffins but it's easily halved if you need fewer.


    3 people made this

    Makes: 24 toffee apple muffins

    • zest and juice of 2 unwaxed lemons
    • 250ml milk, at room temperature
    • 200g grated tart apple (2 small apples)
    • 50g ground almonds
    • 170g unsalted butter, at room temperature
    • 300g golden caster sugar
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 400g gluten free flour
    • 3 teaspoons gluten free baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 100g white chocolate, chopped into small chunks (or, white chocolate chips)
    • 75g butterscotch chips

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / 160 C fan / Gas 4. Line two 12-hole muffin tins with paper cases.
    2. Add the juice of one lemon to the milk and set aside. (Yes, it will go chunky - it will react with the gluten free baking powder later, providing extra 'lift'.)
    3. Add the juice of the other lemon to the grated apple. Lightly mix the fruit with the ground almonds, to thoroughly coat them - because coated fruit will not sink to the bottom during baking.
    4. Cream together the butter and sugar; add eggs one at a time, with the vanilla and lemon zest, and beat until creamy and smooth. If doing this manually, pre-beat the eggs in a separate bowl and add some of it at a time.
    5. Add the flour, baking powder, bicarb, and spices to the butter mixture in thirds, alternating with the lemon milk. (Remember, this is gluten-free, so you don't have to worry about over-mixing the dry with the wet. In fact, incorporate as much air as you can). Fold in the grated apple and white chocolate pieces.
    6. Spoon into muffin cases no more than 3/4 full. The cake mixture should 'dollop' and not be too runny, but hold its shape. Sprinkle butterscotch chips over the top of each muffin.
    7. Bake for 20 minutes, turning trays halfway through for even baking, until golden brown and the tops spring back quickly with a light finger touch. (Don't use a skewer to test, as the molten toffee will be slightly wet - see tip.) Remove from the oven, remove muffins from trays, and cool on a cooling rack before enjoying.


    The butterscotch chips will melt down through the muffins during baking. Piling them into the centre of each muffin will provide a column of toffee flavour through the middle; or, you can spread them over the whole top for more even distribution.

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