Gluten-Free Apple Muffins

These gluten-free apple muffins taste like autumn. They’re sweet and spicy and each bite is filled with apple pieces. The recipe is easy to make－just like my gluten-free blueberry muffins. And that crumb topping? It’s optional but adds a lovely crunchy sweetness.

When I created this recipe, I wanted to make muffins that were filled with apples and spice. Some apple muffin recipes call for grated apples, which can be nice, but I find that the muffins often lack substance. It’s almost as if the shredded apples disappear into the batter. Chopped apples, on the other hand, add both flavor and a delightful crunch.

For the spice, I chose to use ground cinnamon and ginger instead of a spice blend because I wanted those two flavors to stand out. The result is a muffin with just the right amount of spice. Of course, if you prefer a spice blend, go for it. (And if you want a muffin that highlights all the spices of fall, make a batch of gluten-free pumpkin muffins.)

From start to finish, I love this recipe. The house smells amazing while they bake, and the muffins are perfect for breakfast or anytime you crave something a little sweet.

Ingredients

There are two parts to this recipe: The batter and the crumb topping. Let’s look at what you need to make each of them.

What you need for the batter.

• Gluten-Free Baking Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another flour might change the texture of the muffins. (Almond flour and coconut flour don’t work in this recipe.) 
• Apples. A firmer apple, like Pink Lady or Honeycrisp, work great in these muffins. 
• Cinnamon, ginger and vanilla extract. Brings lots of flavor. If you don’t have ground cinnamon or ginger on hand, use your favorite spice blend–like pumpkin spice or apple pie spice. 
• Light brown sugar. Gives the muffins sweetness. Granulated (table) sugar can be used. Honey and maple syrup don’t work in this recipe. They add too much moisture and make the muffins heavy and damp.
• Butter.  Be sure to soften your butter before mixing it with the sugar. 
• Milk. Any type of milk works. I like to use 2% or whole milk. The richness of these milks help to keep the muffins fresh.
• Eggs. Two eggs help with the muffins’ structure and flavor. 
• Baking powder. Gives the muffins lift
• Salt. Enhances all the other flavors.

Ingredient Note: Cutting the Apples

The apples are the most important part of apple muffins! For this recipe, cut the apples into small pieces. If you cut them somewhere between ¼-inch and a ½- inch, they’ll work great.

What you need for the crumb topping.

• Gluten-free flour. Use the same flour you use for the batter. It holds the crumb topping together.
• Light brown sugar. Adds sweetness.
• Cinnamon. Makes for a flavorful topping
• Butter. The melted butter holds everything together.

How to Make Gluten-Free Apple Muffins: Step-by-Step.

Start this recipe by making the batter. You’ll need two mixing bowls for this step.

1. Mix the dry ingredients together in a medium bowl. When you’re done, set this aside and grab another bowl.

2. Mix the softened butter and brown sugar together until its thick.
3. Add one egg. Mix until fluffy.
4. Stop the mixer. Add the second egg and the vanilla extract.
5. Blend until the mixture looks like a light frosting.

6. Add the gluten-free flour mixture. Mix until thick and creamy.
7. Stir in the milk. Blend for about 30 seconds.
8. The batter batter will look very thick.
9. Add the apples. Stir to combine. I like to use a rubber spatula for this step.

10. Spoon the batter into paper lined muffin cups. The batter should fill the cups about ¾ full. Set this aside while you make the crumb topping.

Muffin Pan Note

This recipe makes between 12 and 15 muffins because the size of muffin pans vary. If you have leftover batter after filling 12 cavities, use a second pan.

Prepare the Crumb Topping

1. Place the gluten-free flour, brown sugar, and cinnamon in a small bowl. Stir together. It’s fine if there are some lumps of brown sugar in the flour.
2. Add the melted butter.

3. Stir until all the butter is mixed into the flour. The mixture will look crumbly.

Top and Bake the Muffins

1. Top the muffins with the crumb topping. Depending on the size of your muffin pan and how much topping you use, you might have a little crump topping leftover.
2. Bake the muffins until a toothpick inserted into the center comes out clean. A pan takes about 25 minutes to bake.

3. Cool the muffins in the pan for about 10 minutes. Then transfer them to a wire rack.

Storing and Freezing

These muffins keep for about three days when stored on the counter. After baking, let the muffins cool completely. Then cover them and store at room temperature.

If you want to freeze the muffins, place the cooled muffins in a freezer bag or container. Freeze for up to three months.