Moist Gluten-Free Apple Crumb Muffins (Extra Fluffy)
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.
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
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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.