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Overhead view of gluten free apple muffins with brown sugar cinnamon crumb topping and finely chopped peeled apple

Easy Gluten Free Apple Muffins

Tall apple muffins with cinnamon and a buttery crumb topping, made gluten free.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 307
Ingredients Method Notes

Ingredients
  

  • 2 cups 1 to 1 gluten free flour blend with xanthan gum about 260g, spooned and leveled, see note
  • 3/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs room temperature
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk room temperature
  • 1/2 cup neutral oil keeps gluten free muffins moist
  • 2 tsp vanilla
  • 1 1/2 cups peeled and finely chopped apple about 2 medium, chopped to about 1/8 inch, toss with an extra 1/2 tsp cinnamon if you like
  • 1/3 cup packed brown sugar for the crumb topping
  • 1/3 cup gluten free flour blend for the crumb topping
  • 2 Tbsp cold butter cubed, for the crumb topping
  • 1/2 tsp cinnamon for the crumb topping

Method
 

  1. Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
  2. In a large bowl, whisk together the gluten free flour, packed brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a medium bowl, whisk the eggs, sour cream, milk, oil and vanilla until smooth.
  4. In a small bowl, pinch together the crumb topping ingredients with your fingers until clumpy. Set aside.
  5. Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. Fold in the finely chopped apples, tossed with an extra 1/2 tsp cinnamon if you like. Do not overmix. Let the batter rest for 30 minutes (never less than 20) before scooping so the gluten free flour can hydrate.
  6. Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. Sprinkle the crumb topping over the batter.
  7. Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 16 to 19 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
  8. Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.

Notes

Gluten free flour: Use a 1 to 1 gluten free baking blend that already has xanthan gum. Blends weigh different amounts per cup, so weighing gives the most consistent results. Let the batter rest 30 minutes, and never less than 20, so the flour hydrates and the muffins are not gritty. If you bake for someone with celiac disease, use certified gluten free baking powder, oats and add ins.
Apples: Honeycrisp, Gala and Fuji stay sweet and hold their shape.
For perfect muffins every time: Use room temperature eggs and dairy, bake on the middle rack and check your oven with an oven thermometer.
Extra tall tops: Divide the batter among 9 or 10 cups instead of 12 and add 2 to 3 minutes.
Jumbo muffins: Use a 6 cup jumbo pan. Bake at 400°F for 5 minutes, then 350°F for about 20 to 25 minutes, until the centers read 200 to 205°F.
Mini muffins: Makes about 24 to 30. Bake at 375°F the whole time for about 10 to 13 minutes.
Storage: Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months.