It's apple-picking season! Let's make some gluten-free apple muffins to kick things off.
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Muffins are my go-to for baking. They are easy, versatile, and they are a great way to use up a lot of fruit before it goes bad! And since it's apple season, these gluten-free apple muffins with cinnamon streusel topping are a the perfect solution to do just that.
These muffins are a variation of the gluten-free blueberry streusel muffins recipe already featured on the website. This recipe has a few changes, including more cinnamon and using apples instead of blueberries.
I made these apple muffins are both gluten and dairy-free! They are also great for breakfast, or a quick snack. You can even try adding chopped nuts in there too, but I wanted the muffins to be soft and not crunchy. And if you can tolerate dairy, awesome! Check the recipe notes for more details.
Here are a few tips for making gluten-free muffins!
- Gluten-Free Flour: I prefer Cup4Cup for gluten-free baking and pastry. But in the interest of making them dairy-free, I opted for King Arthur Measure For Measure Gluten-Free Flour. This is a great flour for quick breads and muffins that I use frequently as a dairy-free substitute. You can use your favorite gluten-free flour blend or a favorite brand you prefer, but be mindful the recipe could vary as gluten-free flour blends are not the same.
- You can use any kind of apples you like! The recipe calls for 2 large, or 4 small apples. I mix and match a bunch of different types.
- Let the prepared batter sit for 15-20 minutes at room temperature before pouring into the muffin tin. Don't go beyond that time frame though. This helps prevent grittiness in your final product!
I'd also recommend these silicone cupcake liners. Perfect for muffins, or even peanut butter cups - they make clean-up a breeze, and you produce less waste.
Looking for more gluten-free muffin recipes? Try the blueberry streusel ones these are based off, these carrot muffins (dairy-free), zucchini muffins (also dairy-free), or even banana chocolate chip muffins!
Here's how to make gluten-free apple muffins!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Apple Muffins Recipe
- 1 ½ cups gluten-free flour, like Cup4Cup (or for dairy-free version, King Arthur Measure For Measure, or Bob's Red Mill 1:1)
- ½ cup sugar: ¼ cup brown sugar, ¼ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking powder
- ⅓ cup melted coconut oil, vegetable oil, or oil of choice
- 2 eggs
- 1 teaspoon vanilla extract
- Enough milk to fill 1 cup (oat, almond, coconut, soy)
- 4 small apples, diced small, or 2 large apples, diced small
- juice of ½ lemon
For the Streusel Topping
- ⅓ cup brown sugar
- ⅓ cup gluten-free flour
- ¼ cup butter, cold and cubed (use Vegan butter for dairy-free)
- 1 ½ teaspoon cinnamon
Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin tin with coconut oil or spray or use silicone muffin liners.
Combine the dry ingredients (GF flour, sugars, baking powder, salt, cinnamon, nutmeg) in a medium-sized bowl with a whisk. In a liquid measuring cup, melt the coconut oil and allow it to cool for 2-3 minutes, or just pour in the oil you are using. Crack the eggs directly into the measuring cup, and add the vanilla. Pour enough milk to fill the mixture to the 1-cup line. Whisk until combined and incorporated.
Pour the egg mixture into the dry ingredients and mix with a spoon until combined through. Feel free to mix thoroughly to help distribute the batter- it will help! The batter will be quite thick. At this point, gently fold in diced apples mixed with juice of ½ lemon until they are incorporated. Fill muffin cups to the top using a ⅓ cup scoop.
Prepare the streusel topping in a small bowl by mixing together the brown sugar, flour, butter, and cinnamon, with a pastry cutter or a fork - or, your fingers (my preferred method). Combine until the mixture resembles coarse meal and the butter is pea-sized. Make sure the mixture is moist and the butter is evenly distributed. Sprinkle the topping over each of the muffins and lightly pat down.
Bake for 20-25 minutes, or until golden brown. Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack. This will help them retain their structure.
Let Muffins Cool In The Pan
These muffins have a better structure overall if you allow them to sit in the warm pan for 10 minutes after removing from the oven. Following the ten minute rest, take them out and set on a wire rack to cool completely.
If you are making these muffins dairy-free, use a dairy-free milk. For the streusel topping, use an additional 2 tablespoon of vegan butter, for a total of 6 TBSP. Make sure your gluten-free flour is dairy-free, as well.
These gluten-free apple muffins will keep for 3-4 days. Store them in an airtight container at room temperature. If they harden up at all (which can often happen with gluten-free baked goods), just pop them in the microwave for 10-15 seconds. Enjoy!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 299Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 43mgSodium 246mgCarbohydrates 41gFiber 3gSugar 23gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like muffins?
What's your favorite kind?
Tell me in the comments below!