Imagine a toffee apple dipped in white chocolate – now, have that luscious taste in a moist, light, and airy gluten-free muffin.
Butterscotch chips are available in most supermarkets in the baking aisle.
Makes: 24 muffins (but it’s easily halved if you need fewer)
- 2 unwaxed lemons: finely grated zest, and juice
- 250ml milk, at room temperature
- 200g tart eating apple (approx. 2 apples such as Cox, Braeburn, etc), roughly grated (no need to peel, but you can if you like)
- 50g ground almonds
- 170g unsalted butter, at room temperature
- 300g sugar (golden caster or golden granulated)
- 4 large eggs (they should total 250-j270g when weighed in their shells)
- 1 tablespoon vanilla extract
- 400g gluten-free flour
- 3 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 100g white chocolate, chopped into small chunks (or, white chocolate chips)
- 75g butterscotch chips
- Two 12-hole muffin tins
- 24 muffin cases
- A citrus zester
- A citrus juicer
- A vegetable grater
- 1 large mixing bowl, 2 small mixing bowls, and a measuring jug; plus a plate for zest
- An electric mixer (hand-held or stand), if not creaming butter/sugar by hand
- A sieve
- A cooling rack
- Preheat oven to 180 C (165 C fan-assisted). Line muffin tins with paper cases.
- Zest the lemons onto a plate and set aside.
- Add the juice of one lemon to the milk in the measuring jug, and set aside. (Yes, it will go “chunky” – it will react with the baking powder & bicarb, providing extra lift.)
- Grate the apples into a small mixing bowl, and add the juice of the other lemon. Lightly mix the fruit with the ground almonds, to thoroughly coat them – because coated fruit will not sink to the bottom during baking.
- Cream together the butter and sugar in a large mixing bowl; add eggs one at a time with the vanilla, 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.
- Sift the flour, baking powder, bicarb, and spices into another small mixing bowl. Stir in the lemon zest. Add to the butter/sugar/egg mixture in thirds, alternating with the milk, beating well after each addition.
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 and stir until evenly distributed.
- Spoon into muffin cases no more than 3/4 full to allow for rising. The mixture should ‘dollop’ and not be runny, but hold its shape. Sprinkle butterscotch chips over the top of each muffin (see Tip).
- 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 butterscotch will be slightly wet.) Remove from the oven, remove muffins from trays, and leave to cool on a cooling rack.
The butterscotch chips will melt down through the muffins during baking. Piling them into the centre of each muffin will create a column of toffee through the middle (as per the recipe picture); or, you can spread them over the whole top for more even distribution.