Apple Crumb 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 brown sugar crumble that adds richness. It's a perfect fall recipe for tea afternoon.
Ingredients
For the muffins
- 1 and 1/2 cup gluten-free all-purpose flour
- 1/4 cup almond flour
- 1 and 1/2 teaspoon 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 cup 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:
- In a medium bowl mix gluten-free all-purpose flour and sugars. 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.
- In a large bowl beat the oil, brown sugar, granulated sugar, eggs, milk, and vanilla extract.
- 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.
Notes
Store the muffins covered at room temperature or in the refrigerator for five days.