Tender, Moist Gluten-Free Apple Crumb Muffins

These gluten-free apple muffins are the sleeper hit I keep coming back to. Bakery-style, extra moist, and packed with chunky fresh apples in every bite - what's not to love? The secret to a tender, fluffy crumb that never dries out is all about the yogurt (or sour cream) and butter combo. A clumpy, buttery cinnamon brown sugar crumb topping finishes them off, and for those of you feeling it - drizzle a sweet vanilla glaze on top.

Prep Time 10

Cook Time 18

Total Time 28

Servings

Author Melissa Erdelac

Ingredients

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 (252 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 (280 g) peeled and chopped apples I prefer Golden Delicious or Honey Crisp

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

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.
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, 2 cups peeled and chopped apples
Divide the batter between the muffin tins, filling all the way to the top. It will seem like a lot of batter for each muffin tin, but it works! Set that aside so the GF starches soften and hydrate while the crumb topping is prepared.
For 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.
½ cup gluten-free all purpose flour, ⅓ cup packed light brown sugar, ½ teaspoon ground cinnamon, 3 tablespoons unsalted butter, 1 egg yolk
Break off chunks of crumb topping until evenly divided on top, pressing down slightly. 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.
1 cup powdered sugar, 1 ½ tablespoon milk or cream, ½ teaspoon vanilla extract

Notes

Storing

Store at room temperature in an airtight container 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 the muffins to a ziplock freezer bag and freeze up to 3 months.

Recipe adapted from Sally's Baking Addiction

Nutrition