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Apple crumb muffins on a white surface.

Apple Crumb Muffins (Gluten-Free)

Josefina Almond Yes
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. They’re perfect for breakfast, an afternoon snack, or fall baking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Muffins and Small Bakes
Cuisine International
Servings 12 muffins

Ingredients
  

For the muffins

  • 1 and 1/2 cups 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. 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.

Notes

Store the muffins covered at room temperature or in the refrigerator for five days.
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