Bite into gluten-free success with this easy, bakery-style apple muffins recipe. The yogurt / butter combo makes an extra moist, yet tender fluffy crumb. Warm homemade vibes are in full effect with chunky bites of fresh apples, a thick cinnamon brown sugar crumb topping, and optional sweet vanilla glaze.

an apple muffin on a blue and white plate with a bite taken out

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(Finally) Homemade Gluten Free Apple Muffin Success!

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 legendary 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!

Like many of my recipes in my homemade gluten-free muffin collection, getting the texture to replicate the muffins you grew up on isn’t complicated, it just takes a little GF finesse. For this recipe instead of doing all oil or butter, a yogurt and softened butter combo adds the moisture but also a tall, fluffy crumb. No more dense gumminess that usually plagues GF muffin recipes. 😌

If you’re in need of a dairy-free recipe, the yogurt can be swapped out with either a non-dairy yogurt or sour cream. As for the butter, I prefer this over a neutral tasting oil, but this can also be replaced with a dairy-free substitute.

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.”

—MMill

Let’s Make This Together!

Want to save time and an extra step? Feel free to forgo the crumb topping, or do a simple sprinkle of coarse sugar on top for a crunchy, sweet finish. If you would rather enjoy a loaf, follow this recipe for homemade gluten-free apple bread.

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with the crumb topping

For the 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.

crumb topping for apple muffins.

Muffin batter start with creaming

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.

adding the eggs and yogurt to the butter sugar.

Dry ingredients and fresh apples

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.

adding fresh apples to the muffin batter.

Sprinkle and bake

Divide the batter in the muffin pan, filling all the way to the top. I like to use a large trigger scoop to do this quickly and evenly. Break off chunks of crumb topping and press gently on top.

Bake for about 18-20 minutes, rotating halfway through. Test with a toothpick to make sure the muffins are cooked through under the topping. Transfer muffins to a cooling rack and drizzle with glaze, if desired.

unbaked muffins with crumb topping.

Wondering what the best variety of fresh apples are to bake with? For a tarter balance to the sweetness, use Granny Smith. For a sweeter apple, my preferred are Golden Delicious or Honey Crisp. I would avoid using Red Delicious or Gala because they break down too much during baking.

Making Apple Muffins Extra Yummy

Don’t get me wrong, these apple crumb muffins have a lot going on and won’t leave you wanting, but I have a hard time not dreaming up new versions every time I make them.

I love the combo of apple cinnamon with butterscotch or white chocolate chips. Just be sure to read the ingredient label because some baking chips aren’t safe for a GF diet.

Of course, adding chopped nuts, such as walnuts or pecans are always a delish option. If you’d like, you can even work in a few tablespoons into the streusel topping.

overhead shot of apple crumb muffin with glaze on top

Gluten Free Muffin Storage and Freezing Tips

Store cinnamon apple muffins at room temperature in an airtight container or on a platter covered with foil up to 2 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 them to a ziplock freezer bag and freeze up to 3 months. If you don’t plan on enjoying within a day or two, it’s best to freeze because GF baked goods lose moisture quickly and will dry out.

a gluten-free apple muffin partially unwrapped from a paper liner

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an apple muffin on a blue and white plate with a bite taken out
4.78 stars (22 ratings)

Moist Gluten-Free Apple Muffins (Easy Bakery-Style)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Bite into gluten-free success with this easy, bakery-style apple muffins recipe. The yogurt / butter combo makes an extra moist, yet tender fluffy crumb. Warm homemade vibes are in full effect with chunky bites of fresh apples, a thick cinnamon brown sugar crumb topping, and optional sweet vanilla glaze.
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Ingredients
 

Crumb Topping

Gluten-Free Apple Muffins

Vanilla Glaze (optional)

Equipment

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 gluten-free all purpose flour, ⅓ cup packed light brown sugar, ½ teaspoon ground cinnamon, 3 tablespoons 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 unsalted butter, ½ cup packed light brown sugar, ¼ cup granulated sugar
  • Add in the yogurt or sour cream, eggs, and vanilla to mix until very well combined.
    2 large eggs, ½ cup 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 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 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 powdered sugar, 1 ½ tablespoon milk or cream, ½ teaspoon vanilla extract

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.
 
Recipe adapted from Sally’s Baking Addiction
Calories: 317kcal, Carbohydrates: 49g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 302mg, Potassium: 111mg, Fiber: 3g, Sugar: 32g, Vitamin A: 410IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg
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