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.
gluten-free apple muffins
With fall approaching, I wanted to take advantage of the peak apple season. What is a better way than decadent apple muffins, perfect for breakfast, snacking, or even dessert! This recipe marries two popular recipes on the website, applesauce muffins and gluten-free coffee cake.
Instead of using applesauce to flavor the muffins, the cinnamon batter is laced with lots of chunky apple bites. The soft, light interior is topped with a thick crumb topping, held together with clumps of sweet glaze oozing in all the crevices.
If you love swoon-worthy apple recipes, also try fresh apple cake, gluten-free apple cobbler, or caramel apple cheesecake bars!
How To Make gluten-free apple crumb muffins
Make these muffins as a quick & easy apple muffin or go the extra mile and add the crumb topping and glaze! For best results, I use Cup4Cup all purpose gluten-free flour. For other recommended, and not recommended brands, see my gluten-free flour guide.
(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. 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 – gluten-free flour, baking soda, baking powder, cinnamon, and salt. Finally, mix in the chopped apples on low speed.
- Divide the muffin batter between 12 muffin tins, 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.
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, like in gluten-free apple bread, 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.
frequently asked questions
For best results, I use Cup4Cup all purpose gluten-free flour. Using different gluten-free flours will vary the flavor and texture. A good alternative is King Arthur Measure-for-Measure.
No. For healthier apple muffins, or to save time, leave off the crumb topping and glaze. Start checking the muffins a couple minutes sooner, though.
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.Â
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.
More gluten-free muffin Recipes
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Gluten-Free Apple Crumb Muffins
Ingredients
Crumb Topping
- ½ cup gluten-free all purpose flour, I recommend Cup4Cup gluten-free flour
- â…“ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- 1 egg yolk
Gluten-Free Apple Muffins
- ½ cup unsalted butter, softened to room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup yogurt or sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cup 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 peeled and chopped apples
Vanilla Glaze (optional)
- 1 cup 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.
- 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.
- Add in the yogurt or sour cream, eggs, and vanilla to mix until very well combined.
- 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.
- 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.
- 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
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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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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
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