Bite into bakery-style gluten-free apple crumb muffins that are also easy to make! These moist muffins are loaded with chunky bites of apples, topped with a thick layer of cinnamon brown sugar crumb topping, and drizzled with a sweet vanilla glaze.
moist & easy gluten free apple muffins
With fall approaching, I wanted to take advantage of the peak apple season. What is a better way than decadent gluten-free apple cinnamon muffins, perfect for breakfast, snacking, or even dessert!
Instead of using applesauce to flavor the muffins, the cinnamon batter is laced with lots of chunky apple bites. The soft, tender interior is topped with a thick crumb topping, held together with clumps of sweet glaze oozing in all the crevices.
Recipes like these apple muffins and gluten-free apple scones are highly requested recipes from both gluten free bakers and traditional bakers. The resounding stamp of approval happens when tasters have no idea they are enjoying gluten free goodies!
If you are looking for more tasty and easy apple recipes, be sure to save and print these gluten-free apple cobbler or gluten-free apple crisp without oats recipes as well!
How To Make gluten-free apple muffins
Make these gluten-free muffins as a quick & easy apple muffin or go the extra mile and add the crumb topping and glaze! If you would rather enjoy a loaf, follow the gluten-free apple bread recipe.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First make the streusel crumb topping. Combine the dry ingredients – brown sugar, gluten-free flour, and cinnamon. Stir in the melted butter and egg yolk until well combined. The egg yolk acts as an extra binder, so the streusel clumps together, instead of being dry and sandy.
- Now begin to make the apple muffin batter in a large mixing bowl. Beat together the softened butter, brown sugar, and sugar until very light and fluffy, about 2-3 minutes.
- Mix in the yogurt or sour cream, eggs, and vanilla to combine well.
- Next, add the dry ingredients to the wet ingredients – gluten-free flour, baking soda, baking powder, cinnamon, and salt. Finally, mix in the chopped apples on low speed.
- Divide the batter in the muffin pan, filling all the way to the top. Break off chunks of crumb topping and press gently on top.
- Bake for 18-20 minutes, rotating halfway through. Transfer muffins to a cooling rack and drizzle with glaze, if desired.
ingredient notes and substitutions
This recipe uses affordable, kitchen-staple basics like all the recipes in my gluten-free cookbook and those shared on the website.
Be sure to read all ingredient labels, especially on the corn meal, to make sure they are safe for a gluten-free diet.
- Apples – See gluten-free apple crisp for a list of preferred baking apples. For added tartness, use granny smith, while honeycrisp apples add a bit more sweetness
- Gluten-free flour blend – For best results, I use Cup4Cup all purpose gluten-free flour. For other recommended, and not recommended brands, see my gluten-free flour guide.
- Yogurt or Sour Cream – Adds not only moistness, but a tender structure. For dairy-free muffins, substitute your preferred non-dairy yogurt or sour cream.
- Butter – Also may be substituted with vegan, dairy-free butter sticks. I prefer the flavor butter adds over a neutral tasting oil.
best tips and tricks
- The egg yolk acts as an extra binder, so the streusel clumps together, instead of being dry and sandy.
- For best results, make sure all the ingredients are room temperature, especially the butter, eggs, yogurt or sour cream. Otherwise the batter will curdle slightly, and not blend as homogeneously.
- Fill the batter all the way to the top of the muffin tins, so you have 12 very full muffins. Divide the streusel crumb topping and then press down gently so it adheres to the muffin batter.
omitting crumb topping and glaze
For healthier apple muffins, or to save time, leave off the crumb topping and glaze. Start checking the muffins a couple minutes sooner, though.
gluten free muffin storage tips
Muffins may also be stored at room temperature in an airtight container up to 3 days. Refrigeration is not recommended because it will dry them out.
To freeze, make sure they have cooled completely and wrap each muffin in plastic wrap for best results. Transfer the muffins to a ziplock freezer bag and freeze up to 3 months. For more storage tips, see my gluten-free baking recipes guide.
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Moist Gluten-Free Apple Crumb Muffins (Extra Fluffy)
Equipment Needed
Ingredients
Crumb Topping
- ½ cup (78 g) gluten-free all purpose flour I recommend Cup4Cup gluten-free flour
- ⅓ cup (74 g) packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (42 g) unsalted butter melted
- 1 egg yolk
Gluten-Free Apple Muffins
- ½ cup (113 g) unsalted butter softened to room temperature
- ½ cup (117 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs room temperature
- ½ cup (123 g) yogurt or sour cream room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup (253 g) gluten-free all purpose flour I recommend Cup4Cup gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups (260 g) peeled and chopped apples
Vanilla Glaze (optional)
- 1 cup (120 g) powdered sugar
- 1 ½ tablespoon milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Liberally grease 12 muffin cups with nonstick cooking spray or line with paper cups.
- Begin by making the crumb topping. In a medium bowl combine the flour, brown sugar, and cinnamon. Stir in the melted butter and egg yolk until well combined. Set aside.½ cup (78 g) gluten-free all purpose flour,⅓ cup (74 g) packed light brown sugar,½ teaspoon ground cinnamon,3 tablespoons (42 g) unsalted butter,1 egg yolk
- For the apple muffin batter, in a large bowl beat together the softened butter, brown sugar, and sugar until pale, light and fluffy, about 2-3 minutes.½ cup (113 g) unsalted butter,½ cup (117 g) packed light brown sugar,¼ cup (50 g) granulated sugar
- Add in the yogurt or sour cream, eggs, and vanilla to mix until very well combined.2 large eggs,½ cup (123 g) yogurt or sour cream,2 teaspoons vanilla extract
- Add the gluten-free flour, baking soda, baking powder, cinnamon, and salt. Combine on medium-low speed until no flour pockets remain. Finally, mix in the chopped apples on low speed.1 ¾ cup (253 g) gluten-free all purpose flour,1 teaspoon baking soda,1 teaspoon baking powder,1 teaspoon cinnamon,½ teaspoon salt
- Divide the batter between the muffin tins, filling all the way to the top. Break off chunks of crumb topping until evenly divided on top. Press down gently to adhere the crumb topping to the batter. Bake for 18-20 minutes, rotating halfway through. Insert a toothpick, beyond the crumb topping into the muffin, to make sure it comes out without any wet batter.2 cups (260 g) peeled and chopped apples
- Cool the muffins in the pan for 5 minutes then gently pop out onto a wire rack to cool. For the glaze, whisk together all the ingredients and drizzle on top. Let the glaze harden before storing.1 cup (120 g) powdered sugar,1 ½ tablespoon milk or cream,½ teaspoon vanilla extract
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
Best Tips and Tricks
- The egg yolk acts as an extra binder, so the streusel clumps together, instead of being dry and sandy.
- For best results, make sure all the ingredients are room temperature, especially the butter, eggs, yogurt or sour cream. Otherwise the batter will curdle slightly, and not blend as homogeneously.
- Store muffins at room temperature in an airtight container up to 3 days. Refrigeration is not recommended because it will dry them out. To freeze, make sure they have cooled completely and wrap each muffin in plastic wrap for best results. Transfer the muffins to a ziplock freezer bag and freeze up to 3 months.
Nutrition
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Linda says
I feel like the rating is due to something I did. Each of my muffins sank in the middle. They were almost wet on bottom. The flavor is really really great though. Anyone have suggestions?
Melissa Erdelac says
Hi Linda,
What GF flour did you use? Some need a little less liquid, so I would try cutting back on that and baking slightly longer. It sounds like the wet to dry ratio was slightly off and also a little extra time could help with having the muffin to fully set.
Best,
Melissa
Mmill says
Thanks, very easy to make. They were very moist which is hard to find in a gluten-free recipes. My husband said, “These are the best muffins I’ve ever eaten.”
Anonymous says
These were easy to make. I loved how each section listed the ingredients with amount. This feature saves a lot of scrolling back and forth. These muffins were so moist which is hard to make happen when cooking gluten free. My husband said, “These are the best muffins I have ever eaten.”
Melissa Erdelac says
I’m so glad the hear! Best muffins he’s ever eaten?! Yay!
Best,
Melissa
STACIE says
Loved the muffins! I didn’t use the glaze; they were sweet enough without it!
Melissa Erdelac says
So glad to hear! Thanks for taking the time to let me know, Stacie!
Best,
Melissa
Danielle says
Made them yesterday and had one this morning! Delish!!! Do you know if they freeze well?
Melissa Erdelac says
Hi Danielle, Yes, absolutely! I would wrap them individually and then place them in a ziplock freezer bag.
Best,
Melissa
Shelby says
These are the best Gluten Free Muffins out there! Thank you so much for this recipe.
Melissa Erdelac says
I appreciate it, Shelby!
LC says
You omitted the measurement needed for the cinnamon in the muffin portion of the recipe. They turned out wonderfully, but I had to guess on the cinnamon.
Melissa says
Thank you so much for pointing that out!!! All fixed now! Glad you were still able to make it work!
Best,
Melissa
Deb Covino says
Made these apple muffins for a friend who is gluten free and my family lived them too. They are delicious.
Melissa says
So glad to hear, Deb. Thank you so much!
Best,
Melissa
Corrie Duffy says
I can’t wait to try out this amazing recipe. I tried your other recipes and they were simply spectacular! I will make these apple muffins on the weekend. I want to ask what kind of apples would be best for this recipe?
Melissa says
Hi Corrie!
I’m so glad you enjoy the recipes. Basically any apple will work for this except Red Delicious. I’ve used Golden Delicious, Fuji, and Gala. I’ll add the info to the post in case anyone else is wondering!
Best,
Melissa