Apple Crumble Muffins (Gluten-Free)
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.
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.
Notes
Store the muffins covered at room temperature or in the refrigerator for five days.