Gluten-Free Apple Muffins (Best Ever!)
Moist and fluffy gluten-free apple muffins with a crisp crumb topping, tender spiced apple pieces, and a beginner-friendly one-bowl batter.
Ingredients
Apple Filling
- 2 apples cut into pea-sized pieces; Granny Smith or Pink Lady work best
- 2 tbsp lemon juice
- 2 tbsp white sugar
- 1 tsp cinnamon
Crumb Topping
- 1/2 cup gluten-free 1:1 baking flour 80g
- 1/3 cup packed light brown sugar 67g
- 1 tbsp white sugar
- 1 tsp cinnamon
- 1/4 cup butter melted; 60g
Dry Ingredients
- 1 3/4 cups gluten-free 1:1 baking flour 280g
- 2/3 cup almond flour 85g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup oil I use avocado or canola
- 1 cup whole milk yogurt or dairy-free if needed
Instructions
- Step 1: Prep the Apples. Toss diced apples with lemon juice, sugar, and cinnamon. Let sit while you prep the rest. This quick maceration pulls out some water so they bake up tender, not soggy.
- Step 2: Make the Crumb Topping. In a small bowl, combine gluten-free flour, brown sugar, white sugar, and cinnamon. Stir in melted butter gently with a fork until crumbly. Do not overmix; if you keep stirring, it will turn into a paste. You want big clumps.
- Step 3: Preheat and Prep Pan. Heat oven to 425°F. Line a muffin pan with paper liners. Greasing alone is not enough here because gluten-free batters tend to stick.
- Step 4: Mix Dry Ingredients. In a medium bowl, whisk together all dry ingredients (gluten-free flour, almond flour, baking powder, baking soda, salt, ground ginger, and ground nutmeg). Set aside.
- Step 5: Make the Batter. In a large bowl, whisk eggs and brown sugar until light and fluffy, about 2 to 3 minutes by hand. Slowly drizzle in the oil while whisking to keep it emulsified and fluffy. Alternate adding the dry mix and yogurt: add 1/3 of the dry mixture and mix, then add 1/2 of the yogurt and mix, repeating until everything is incorporated. Scrape down the sides and stir until the batter is smooth and thick. Do not overmix gluten-free batters or they can turn gummy; stir just until blended.
- Step 6: Add Apples and Scoop. Fold in the apple mixture gently. Use a scoop or large spoon to portion the batter into muffin cups, filling them nearly full. Sprinkle generously with crumb topping. Optional but game-changing: chill the filled muffin pan for 15 minutes before baking if you want sky-high muffin tops.
- Step 7: Bake. Bake at 425°F for 10 minutes. Then, without opening the oven, reduce the temperature to 375°F and bake another 10 to 15 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool 5 minutes in the pan, then transfer muffins to a rack to cool further.
Notes
Why dice so small? Bigger chunks make the muffins collapse or stay wet inside. Melted, not soft, butter keeps the crumb topping crumbly, not pasty. If you enjoy baking with almond flour, you might love the full collection of almond flour gluten free desserts with cozy fall treats that pair perfectly with apples. Make it dairy-free by using plain almond yogurt and dairy-free butter; it works beautifully. To skip almond flour, substitute an extra 1/4 cup of gluten-free blend; the texture will not be as tender but still delicious. These muffins freeze well: cool completely, wrap individually in foil, and freeze in a bag for up to 2 months. On the counter they keep for about 2 days, in the fridge for up to 5 days, and in the freezer for up to 2 months. Reheat straight from frozen at 300°F for about 10 minutes, or microwave briefly for a quick school-morning breakfast.