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. We get a LOT of muffins in our weekly CSA share, so these muffins are a go-to staple in the fall to make sure they don't go bad.
- About This Gluten-Free Apple Muffin Recipe
- Ingredients You Will Need For Apple Muffins
- How To Make Gluten-Free Apple Muffins
- Gluten-Free Flour Blend for Apple Muffins
- Frequently Asked Questions
- Tips For Gluten-Free Apple Muffins
- How To Store Apple Muffins
- Can I Freeze Apple Muffins?
- Looking for more apple recipes?
- More Fall Gluten-Free Baking Recipes
- Gluten-Free Apple Muffin Recipe
About This Gluten-Free Apple Muffin Recipe
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. This recipe is gluten-free but can also be made dairy-free too!
Ingredients You Will Need For Apple Muffins
Gluten-Free Flour: See below for my suggestions on brands. I prefer Cup4Cup Multipurpose for most baking recipes.
Sugar: For sweetness. We will use both white and brown sugar.
Baking Powder: To help the muffins rise.
Salt: For balance.
Milk of choice: I've tested this recipe with multiple types of milk - regular cow's milk, almond, and oat. Any milk will do the trick!
Eggs: We use 2 eggs in the recipe for extra lift and fluffiness.
Vanilla: For sweetness.
Oil of choice: You can use vegetable or canola oil, melted coconut oil, or whatever oil you prefer.
Apples & Lemon: Of course! Apples are the star of the show here. And fresh lemon juice will help prevent them from browning. You'll need about 3-4 small apples, or 2 big ones. I like Cortlands or whatever my CSA has in season in the fall.
Brown sugar: This will be the sweetness and texture for the streusel topping. We'll also add some gluten-free flour to it as well.
Cold unsalted butter: This is the fat contet for the streusel topping.
Cinnamon: Because, yum! And it goes so perfectly with apples.
How To Make Gluten-Free Apple Muffins
Like most muffin or quickbread recipes, you will combine the dry ingredients and whisk them together.
Next, you'll combine the wet ingredients and whisk them together.
Finally, you'll pour the wet ingredients into the dry, and stir until well combined. Last, you'll fold in the diced apples.
After that, you'll scoop out the batter into a muffin tin either greased or lined with silicone liners.
Finally, you'll combine the brown sugar, cinnamon, gluten-free flour, and unsalted butter and sprinkle that mixture over each muffin before baking!
Gluten-Free Flour Blend for Apple Muffins
Gluten-Free Flour: I use Cup4Cup multi-purpose gluten-free flour for this recipe. It is my #1 choice for cookies, pastries, and yeast-based baked goods. Cup4Cup has given me great success in the kitchen over the last eight years, helping me to create delicious croissants, empanadas, naan, chocolate chip cookies, pierogi, bagels, and more. Please note if you use a different gluten-free flour your results may vary.
Frequently Asked Questions
Can I Use Another Gluten-Free Flour Blend?
Yes, you can! But they may not turn out the same. I've also made these muffins dairy-free with 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.
Can I Make This Recipe With Almond or Coconut Flour?
I do not recommend substituting a single gluten-free flour, like almond flour or coconut flour, for my recipes. My recipes use a gluten-free flour blend, a mixture of different gluten-free grains, starches, and thickeners, to substitute for all purpose flour. Using just one of them, like almond or coconut, will not give you the same results, and will probably lead to a lot of frustration in the kitchen. For most of my recipes, you'll need a blend, like Cup4Cup, King Arthur Measure For Measure, Bob's Red Mill, or GF Jules, to name a few.
Can I Make These Muffins Dairy-Free?
Yes! You can make these dairy-free. 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 (King Arthur Measure For Measure is!)
What Apples Should I Use?
Any ones you like! I love Cortland apples in the fall, and primarily use them. We get them from our CSA so I usually bake with whatever apples they have given me. Please feel free to use whatever apples are your favorite for snacking on.
Tips For Gluten-Free Apple Muffins
Apples: 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. Add the juice of ½ of a lemon to them and stir so they don't brown.
Measuring gluten-free flour. One of my top gluten-free baking tips! If you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Let the batter rest. Let the prepared batter sit for 10-15 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!
Silicone Muffin Liners: I'd also recommend these silicone cupcake/muffin liners. Perfect for muffins, or even peanut butter cups - they make clean-up a breeze, and you produce less waste.
How To Store Apple Muffins
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.
NOTE: The streusel topping is made with butter, so you may notice it starts to melt at room temperature in a sealed container. Pop them in the fridge for best storage after 48 hours and warm/heat in the microwave for 10-15 seconds.
Can I Freeze Apple Muffins?
You can! I've never done it before with muffins, as with gluten-free baked goods they tend to be best within the first day or two. But if you do freeze them, I'd wrap them tightly and keep them in a sealed container. To defrost, place them in the refrigerator overnight and then warm in the microwave to soften as needed.
If you do freeze them, let me know how it comes out!
Looking for more apple recipes?
Try this gluten-free apple crisp for breakfast or dessert. Perfect with a dollop of Greek yogurt or fresh whipped cream.
Work on your lattice-design skills with this homemade gluten-free apple pie. The lattice is optional, but makes you look fancy!
Make a savory sandwich for fall with this gluten-free grilled cheese with apple and bacon.
More Fall Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts is a winner!
Looking for a gluten-free scone recipe? Be basic and enjoy it with these gluten-free pumpkin scones and maple frosting.
Want to practice your pie making skills? This pumpkin pie has a smooth and perfect filling inside a pre-made pie crust. Gluten-free but no one will know!
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's how to make gluten-free apple muffins!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Apple Muffin 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, packed)
- 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)
- 3-4 small apples, diced small, or 2 large apples, diced small (you can leave the peel on, or peel them first)
- 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. Let the batter rest for 10-15 minutes at room temperature.
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 (like wet sand) 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!
I've never done it before with muffins, as with gluten-free baked goods they tend to be best within the first day or two. But if you do freeze them, I'd wrap them tightly and keep them in a sealed container. To defrost, place them in the refrigerator overnight and then warm in the microwave to soften as needed.
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 apple muffins?
What's your favorite way to bake with apples?
Tell me in the comments below!