Gluten Free Apple Muffins with Streusel
Your rating helps support the making of more tested, delicious gluten-free recipes.
Yield: 9 muffins
The perfect fall breakfast. Light and fluffy gluten-free apple muffins with a cinnamon streusel crumble topping.
Print
Pin
Share
Save
Equipment
- reusable silicone cupcake liners optional
Ingredients
For the Cinnamon Streusel Topping:
- ⅓ cup high quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 2 tablespoon butter melted
- 2 tablespoon + 2 tsp light brown sugar
- ½ tablespoon granulated sugar
- ½ teaspoon ground cinnamon
For the Gluten Free Apple Muffins:
- 1 cup high quality gluten-free all-purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 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
- ⅓ cup vegetable oil
- ½ cup plain applesauce
- 1 medium-sized apple grated, unpeeled Honeycrisp, Gala
- squeeze of lemon juice
Instructions
For the Cinnamon Streusel Topping:
- Combine the light brown sugar, granulated sugar, and ground cinnamon in a small mixing bowl.
- Add the melted butter, and then mix until well incorporated.
- Using a fork, stir in the gluten-free all purpose flour. Do not over-mix. or it will turn into a paste 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.
- Set aside until ready to use.
For the Gluten Free Apple Muffins:
- Preheat the oven to 425 F. Prepare a muffin tin with nonstick cooking spray or butter; or use a silicone cupcake tray.
- Grate the apple, and squeeze the fresh lemon juice on top. Set aside.
- To a large mixing bowl, add the granulated sugar, oil, applesauce, and egg. Whisk until combined.
- Add the flour, baking soda, baking powder, and spices (cinnamon, nutmeg, and cloves). Whisk until evenly distributed.
- Fold in the grated apple with a silicone spatula.
- Scoop the batter into the prepared cupcake tray. I use ¼ cup of batter per muffin.
- Spoon the streusel mixture evenly over top of each muffin. Lightly pat the streusel with the back of a spoon so that it stays in place. Tip: Place a cookie sheet underneath your cupcake tray. This makes it easier to move in and out of the oven. Plus, it will catch any of the mixture if it falls out.
- Bake for 5 minutes at 425 F. Turn the oven down to 350 F and bake an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean. All oven times vary.
- Remove from oven. Let the muffins cool for 10 minutes before removing from the cupcake tray and setting them on a wire cooling rack.
- Enjoy!
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!