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Gluten-free apple muffins on a cooling rack.

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the Batter

  • 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (9 ¾ ounces; 275 grams)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter, softened (4 ounces; 113 grams)
  • ¾ cup packed light or dark brown sugar (5 ½ ounces; 155 grams)
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • ½ cup milk (4 ounces; 150 grams)
  • 1 ½ cups peeled & chopped apples, about 2 medium apples

For the Crumb Topping

  • ½ cup gluten-free flour (2 ½ ounces; 70 grams)
  • ¼ cup packed light or dark brown sugar 2 ounces; 55 grams
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Instructions

  1. Preheat oven to 375°F. Grease a 12-count muffin pan with nonstick spray and line with paper cupcake liners. (see note 1)

  2. Make the batter: Whisk the gluten-free flour, baking powder, cinnamon, ginger, and salt together in a medium bowl. Set aside.

  3. Mix the softened butter and brown sugar in a large bowl. Use on high speed on a handheld or stand mixer. Blend until thick and creamy, about one minute.
  4. Stop the mixer. Add one egg. Mix until combined. Scrape the bottom and sides of the bowl. Add the remaining egg and vanilla extract.
  5. Blend on high speed until light and fluffy.
  6. Stop the mixer. Add the flour. Mix on medium speed until blended. The batter will be very thick. Add the milk. Mix on medium speed until the batter is thick and creamy.
  7. Again, stop the mixer. Stir in the apples. Set the batter aside while you make the crumb topping.

  8. Make the crumb topping: Mix the gluten-free flour, brown sugar, and cinnamon together in a small bowl. Stir in the melted butter until the mixture is crumbly.

  9. Fill each muffin cup with batter, about 3/4 full. Sprinkle the crumb topping on each muffin. If you need to, press it down gently so it sticks.
  10. Bake until a toothpick inserted in the center comes out clean. A pan takes about 25 minutes to bake.
  11. Allow the muffins to cool for 10 minutes in the pan. Then transfer to a wire rack to cool completely.

Recipe Notes

Note 1: Muffin pan sizes vary. This recipe makes between 12 and 15 muffins.