Gluten Free Apple Muffins with Streusel are a Fall must.
Apple muffins are seriously on my list as soon as that first cool wave hits in September - yeah, I'm more of an apple girl than a pumpkin fan. But, pumpkin is growing on me so don't you worry.
These muffins have a tender, moist crumb with a light spiced apple flavor. The streusel is full of cinnamon-y, buttery goodness and kind of sort of reminds me of those Entenmanns Donuts with the crumb topping. Those were my favorite as a kid, so that's definitely a compliment.
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Are you a fan of muffins? Check out my:
Gluten Free Chocolate Chip Muffins – Gluten Free Breakfast
Gluten Free Blueberry Muffins with Lemon Zest | Healthy Breakfast
Gluten Free Banana Nut Muffins – healthy breakfast
Gluten Free Chocolate Chunk Zucchini Bread
What makes Apple Muffins with Streusel so good?
That's a dumb question, really.
I like apple muffins. If you're here, then you most likely like apple muffins. We all like apple muffins.
But, let's take a moment to savor why we like them anyways.
- Use of a fresh, crisp apple like a Honeycrisp or a Gala. Tip: Part of the reason this recipe is so good is because I grate my apple instead of chopping it like a lot of other recipes. The grated apple is more incorporated into the crumb (another reason why these are so moist), instead of having large chunks that you bite into throughout your exploration of the muffin.
- Applesauce. Listen, I can't turn down the chance to add two forms of apple to my muffins. The use of applesauce gives the muffin moisture and extra apple flavor. Tip: Be sure to use plain applesauce.
- Cinnamon.
- Nutmeg.
- Cloves.
- Light brown sugar. You cannot beat the texture and taste of light brown sugar in baked goods.
- Melted butter.
How To Make Streusel:
- Combine light brown sugar, granulated sugar, and cinnamon in a small mixing bowl.
- Add melted butter, then mix until well incorporated.
- Using a fork, stir in gluten free all purpose flour. (I forgot to take a picture of this step but you get the idea)
- Do not over-mix. The mixture should form medium-sized crumbles. If your crumbles are too large, then you can use the fork in a jabbing motion to break them in half.
Tip: Feeling crazy? You can also add in some chopped nuts to your streusel mixture. Chopped pecans and walnuts work the best.
How To Make Gluten Free Apple Muffins:
- Preheat oven to 425 F.
- Grate apple. Squeeze fresh lemon juice on top. Set aside.
- Prepare your pan. I prefer to use a silicone cupcake tray, but any of these will also work: cupcake liners, greased cupcake tray, etc.
- To a large mixing bowl, add sugar, oil, applesauce, and egg. Whisk until combined.
- Add flour, baking soda, baking powder, and spices (cinnamon, nutmeg, and cloves). Whisk until evenly distributed.
- Fold in grated apple with a silicone spatula.
- Scoop batter into prepared cupcake tray. I use ¼ cup of batter per muffin.
- Spoon streusel mixture evenly over top of each muffin. Lightly pat down with the back of a spoon so that it sticks. Tip: Place a cookie sheet underneath your cupcake tray so it's easier to move in and out of the oven, plus it will also catch any of the mixture if it falls out.
- Bake for 5 minutes at 425 F. Then, turn oven down to 350 F. and bake an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. Tip: All ovens bake differently. Please keep an eye on your muffins so you don't overcook them.
- Let cool at-least 10-15 minutes before removing from cupcake tray and setting on a wire rack. (I find that silicone trays take a long time for the muffins to cool down enough/firm up enough before I can remove them.)
- Enjoy!
How To Store Gluten Free Apple Muffins:
Since muffins are a quick bread with a high moisture content, they tend to get soggy over time unlike other baked goods which go dry.
To help prolong the quality of the muffins, I find the best way to store them is in an airtight container lined with paper towels on the bottom. I also place a few sheets of paper towels over the tops of the muffins. Replace the paper towels as they become damp over the next few days.
Eat muffins within 3 days of making them.
Gluten Free Apple Muffins with Streusel
Ingredients
For the Cinnamon Streusel Topping:
- ⅓ cup high quality gluten-free all-purpose flour containing xantham gum (I use Great Value)
- 2 tablespoon butter melted
- 2 tablespoon + 2 tsp light brown sugar
- ½ tablespoon granulated sugar
- ½ teaspoon cinnamon
For the Gluten Free Apple Muffins:
- 1 cup high quality gluten-free all-purpose flour containing xantham gum (I use Great Value)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ⅔ cup granulated sugar
- 1 large egg room temperature (if you have the patience)
- ⅓ cup vegetable oil
- ½ cup plain applesauce
- 1 medium-sized apple grated, unpeeled (I used a gala apple)
- squeeze of lemon juice
Instructions
For the Cinnamon Streusel Topping:
- Combine light brown sugar, granulated sugar, and cinnamon in a small mixing bowl. Add melted butter and mix until well incorporated.
- Using a fork, stir in gluten-free all purpose flour until it forms medium-sized crumbles. Do not overmix or else it will start to turn into a paste. If your crumbles are a little large, use the fork in a jabbing motion to break them in half.
- Set aside.
For the Gluten Free Apple Muffins:
- Preheat oven to 425 F.
- Prepare a silicone cupcake tray or a cupcake tray with liners.
- Grate apple, unpeeled. Squeeze fresh lemon juice overtop; set aside.
- To a large mixing bowl, add sugar, oil, applesauce, and egg. Whisk until combined. Add gluten free all purpose flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Whisk until evenly distributed.
- Fold in grated apple with a silicone spatula.
- Scoop batter into prepared cupcake tray (about ¼ cup of mixture per muffin). Spoon streusel evenly over top of each muffin. Lightly pat down with the back of a spoon so that it sticks. Tip: Place a cookie sheet underneath your cupcake tray so it's easier to move in and out of the oven, plus it will also catch any of the mixture if it falls out.
- Bake for 5 minutes at 425 F. Then, turn oven down to 350 F. and bake an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. Tip: All ovens bake differently. Please keep an eye on your muffins so you don't overcook them.
- Allow to cool 10-15 minutes in pan before removing and placing on a cooling rack. For best results; store at room temperature in an airtight container lined with paper towels. Eat within 3 days.
Notes
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