Apple Streusel Muffins (Gluten-Free)
GF Apple Crumb Muffins are moist, soft, and full of apple flavor. They’re made with almond flour and topped with a streusel that adds richness. These bakery-style muffins are easy to make, with simple ingredients, and they’re a perfect fall recipe, breakfast, or afternoon tea.
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About this GF bakery-style apple muffins
These moist GF apple cinnamon muffins are delicious! They’re full of fresh apple flavor, and the brown sugar crumble pairs perfectly. For more recipes with apples, you should try this Apple Bread.
They are very easy to make, with simple ingredients, and you will love this recipe. It takes almond flour, and you can replace the crumble with cream cheese frosting. You can also add to the batter chopped toasted walnuts, highly recommend!
This is a perfect GF fall recipe for an afternoon tea or as a snack. It’s also a great breakfast muffin and freezes very well!
Ingredients
The main ingredients of this recipe are:
- Apples: Granny Smith, but you can use other varieties like Pink Lady.
- Flour: gluten-free all-purpose flour and store-bought almond flour.
- Oil: sunflower oil.
- Butter: cold, unsalted butter.
How to make GF Easy Apple Streusel Muffins
Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the crumble:
Mix gluten-free all-purpose flour and sugars in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins:
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
Beat the oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
Add the sifted dry ingredients and the apples and mix until well incorporated. At this moment, you can also add chopped toasted walnuts.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
Bake for 25 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the muffins covered at room temperature or in the refrigerator for several days.
Freeze them in an air-tight container or freezer bag. To restore the muffins, reheat them in a medium oven for 10 minutes.
Variations
- Flour: Replace the almond flour with gluten-free all-purpose flour.
- Apples: you can use other varieties than Granny Smith, like Pink Lady.
- Optional: Add chopped toasted walnuts; it is highly recommended.
- Topping: replace the crumb with a perfect cream cheese frosting.
For more GF fruit recipes
Apple Crumb Muffins (Gluten-Free)
Ingredients
For the muffins
- 1 and 1/2 cup gluten-free all-purpose flour
- 1/4 cup almond flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/3 cup oil, sunflower
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 1 and 1/2 cups Granny Smith apples, peeled and chopped
For the crumble
- 2/3 cup gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and diced
Instructions
- Preheat oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the crumble:
- Mix gluten-free all-purpose flour and sugars in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins:
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- Beat the oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract in a large bowl.
- Add the sifted dry ingredients and the apples and mix until well incorporated. At this moment, you can also add chopped toasted walnuts.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible. Sprinkle with the crumble.
- Bake for 20 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the muffins; it should come out clean, with no streaks of batter.
- Let cool before removing.