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

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.

Prep Time 10

Cook Time 18

Total Time 28

Servings

Author Melissa Erdelac

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 (269 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 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

Nutrition