Gluten-Free Apple Streusel Muffins
These gluten-free apple streusel muffins are soft, moist, and packed with chunks of fresh apple and cinnamon. Made with almond flour and topped with a buttery streusel, they bake up with a golden, crisp topping and a tender crumb.
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Gluten-free apple cinnamon muffins
These gluten-free apple cinnamon muffins are tender, moist, and packed with fresh apple flavor. They’re topped with a buttery crumble that adds a delicious sweet, crumbly contrast to every bite. If you love baking with apples, you’ll also want to try this Apple Bread.
Made with simple ingredients, including almond flour, these muffins are easy to customize. Add chopped toasted walnuts to the batter for extra crunch, or swap the crumble for cream cheese frosting for a different finish— highly recommend the walnuts!
These gluten-free apple muffins are especially good in the fall, but they’re easy to enjoy any time of year. Serve them for breakfast, as an afternoon treat, or whenever you’re craving an apple cinnamon muffin. They also freeze well, so you can keep a batch on hand for later.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Apples: Granny Smith, but you can use other varieties like Pink Lady or Golden Delicious.
- Flour: gluten-free all-purpose flour blend.
- Almond flour: store-bought or finely ground homemade. Adds moisture and a slightly nutty flavor.
- Brown sugar: adds sweetness and moisture.
- Eggs: room-temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Milk: whole milk gives the best flavor and consistency.
- Butter: cold, unsalted butter.
How to make Gluten-free 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. Don’t overmix the batter; mix until combined.
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 20-25 minutes until the tops are golden, and a toothpick inserted into the center comes out clean with no batter streaks.
Let cool before removing.
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.
Good to know: baking tips
- Don’t overmix the batter. Mix just until the dry ingredients are combined. Overmixing can result in dense muffins.
- Keep the butter cold: Cold butter makes a crisp topping. If the butter is warm when making the streusel, it will become a paste. Chill the mixture in the refrigerator before adding it to the muffins.
- Cut the apples into small, even pieces. This helps them soften evenly and gives you apple in every bite.
- Let the muffins cool before removing them from the pan. While the muffins are still warm, they can break apart.
You might wonder: FAQ
Do I need to peel the apples? Yes. Peeling the apples gives the muffins a softer, more tender texture and helps the apple pieces blend seamlessly into the batter.
Can I add nuts to these apple muffins? Yes. Chopped toasted walnuts or pecans pair beautifully with apples and cinnamon. Add about ½ cup to the batter, or sprinkle some over the streusel before baking. Toasting the nuts first brings out their flavor and adds extra crunch.
For More Gluten-Free Bakes with Fresh Fruit
Apple Crumble Muffins (Gluten-Free)
Ingredients
For the muffins
- 1 and ½ cups gluten-free all-purpose flour
- ¼ cup almond flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ⅓ cup oil, sunflower
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- ½ teaspoon vanilla extract
- ⅓ cup milk
- 1 and ½ cups Granny Smith apples, peeled and chopped
For the crumble
- ⅔ cup gluten-free all-purpose flour
- ⅓ cup granulated sugar
- ¼ 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. Don't overmix the batter; mix until combined.
- 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 20-25 minutes until the tops are golden, and a toothpick inserted into the center comes out clean with no batter streaks.
- Let cool before removing.