Gluten-Free Apple Pear Gooey Muffins

The Autumn season has me in the mood to bake. I attribute this to my desire to find peace with food in my life, as I've fallen prey the the cycle that many women do...which is dieting and worrying about my weight. I'm no expert, but what better way to gain a sense of gratitude and appreciation for food than spending time in the kitchen creating.

While my blog has not often been a hot spot for recipes, that may just be changing as it's becoming a real joy and fun hobby in my life over the last month...though I had better luck with this recipe than I did baking a cake last week. If you didn't get a chance to read about that mis-adventure...see here

I'm rather excited about today's post because I actually made up this recipe. I was inspired by the Asian Pears I picked with my Mom the other day in her backyard. So, I became a bit of an inventor teasing and toying with other recipes I've used before....I hope you enjoy it!

Apple on plate Pear bowl


(Will make 5-8 muffins depending on the size of the tray you use)

1 Apple (I used Ambrosia)

1/4 cup tapicoa flour

1/4 oat flour

1/4 cup brown rice flour

1/4 cup sweet sorgum flour

1 cup (packed) brown sugar

1 tsp xantham gum

1  tsp vanilla extract

1 tsp ground clove

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp baking soda

1 tsp salt

2 eggs

Dash of whole milk (think 2 tbsp or less)

1/2 cup water

2 tbsp softened un-salted butter

Gooey Cinnamon Paste (for center & pear slice for topping):

1 1/2  tsp cinnamon

1/2 tsp ground clove

1/4 cup bakers sugar

1 tsp brown rice flour

1 tsp sweet sorgum flour

1/2 tsp xantham gum

1/4 tsp vanilla extract

5-8 slices of Asian Pear (any crunchy pear will do)


Pear collage

(Pre-heat the oven to 375 degrees)

1. Mix the dry ingredients (all flours, baking soda, xantham gum, salt & spices) together at low speed. 

2. One by one, add the eggs, sugar, vanilla extract, butter and water.

3. Mix well at medium-high speed until butter chunks are gone and mixture is smooth.

4. Peel and core the apple. Cut off 1/4 (or 1-2 slices, depending on apple size) of it and puree in a food processor (or even a blender can work if you have a good one). 

5. Add the apple puree to the muffin mix. Remember, we don't want the mixture to get TOO moist, so add the apple puree slowly. We are really just flavoring the mix with the apple and it doesn't take much. Mix well.

6. Add a dash of whole milk if the mix seems to need a little more moisture. If not, you can exclude it (especially if you are lactose intolerant).

7. Grease a muffin pan or ebelskiver skillet

8. Pour the muffin mix into each section...being careful to leave a little room at the top (they puff up while baking)

9. Place in oven at 375 degrees for 10-15 minutes

Clove set
While the muffins are cooking.....

1. Mix together all the ingredients for the "Gooey Cinnamon Paste" in a small bowl (by hand is fine). 

2. Slice up 1-2 Asian Pears. No need to peel them unless you want to.

After 10-15 minutes....

2. Pull out the muffins from the oven. Let them cool 5-10 mins. Get out a small cooking funnel.

3. After the muffins have cooled a few minutes, push the funnel 1/2 way down into a muffin (be careful not to go all the way to the bottom of the muffin). Then pour the "gooey cinnamon paste" into the funnel until it has filled to the top of the muffin. The idea is that you fill the center of the muffin with the cinnamon paste like a little "cup". Follow those steps with each muffin.

4. Take the Sliced pears (use extra small slices if using a large pear) and lightly glaze them with the left over "gooey cinnamon paste". If you have none left, simply sprinkle them with a little cinnamon and sugar.

5. Place a pear slice on top of each muffin...covering up the gooey center hole you just made.

6. Put the muffins back in the oven at 375 degrees for another 5 minutes.

7. After 5 minutes have past, remove from the oven and let cool for 25-35 minutes. The the muffins should then easily remove from the tray.

8. Enjoy!

Muffin in skillet
This recipe turned out really well and tasted very good. I was so excited something I made up actually worked. Remember, perfection is "fatal" as I read in a quote the other if yours doesn't turn out how you'd like first worries! I'd also like to state that I love photography and very much enjoyed "styling" the photos above, but it did take me awhile to do so.

I had a great conversation with my friend Lindsay from Rosemarried the other day...we talked about the fact that sometimes the yummiest food isn't pretty. Don't worry too much about yours looking like it does above. I don't have a fancy kitchen, supplies, or prop cabinent. I just used what I had and enjoyed making it look as pretty as I knew how. But even that isn't necessary...and it did take awhile to style it and involved many practice shots.

Remember that whatever you create has value and no matter how many pretty blog recipes you see...even if they make it look's NOT.  Pretty food isn't for everyone, but good food is certainly for eating. I think that's universal.

I hope you enjoy this recipe...and better yet enjoy some good time in the kitchen this fall.