Moist Gluten-Free Apple Crumb Muffins

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, gluten-free banana muffins and gluten-free cheese 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.)

1. 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.
2. 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.
3. Mix in the yogurt or sour cream, eggs, and vanilla to combine well.
4. 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.
5. 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.
6. 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

1. The egg yolk acts as an extra binder, so the streusel clumps together, instead of being dry and sandy.
2. 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.
3. 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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