A few days ago, I participated in a lunch meeting. One of my friends brought muffins from a gluten-free mix she’s discovered. (She’s not gluten free, just a good person that goes out of her way to do good things for friends.) It is the King Arthur gluten free muffin mix, and is very good with chopped apple mixed in with the batter, and topped with a mixture of sugar and cinnamon. Since my friend introduced me to these muffins a few months ago, I have made them several times. They have wonderful taste, texture and are quite moist. They don’t fall apart as you eat them, as so many gluten free products do.
I have tried using raisins instead of the apples, but the apples do a much better job of infusing flavor into the muffins, and I believe help keep them more moist.
Another option would be to use brown sugar instead of white sugar when mixing with cinnamon for the topping.