Simple Gluten Free Apple Muffins

Name: Simple Gluten Free Apple Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup brown sugar, firmly packed; 1/3 cup gluten free flour blend; 1 1/2 teaspoons ground cinnamon; 2 tablespoons unsalted butter; 2 1/4 cups gluten free flour blend; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 large egg, room temperature; 1 cup buttermilk; 1/2 cup unsalted butter, melted; 1 1/2 teaspoons vanilla extract; 1 1/2 cups brown sugar, firmly packed; 2 cups apples, diced

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These Gluten Free Apple Muffins are filled with apple flavor and finished with a brown sugar/cinnamon crumb topping. They’re easy to make and are great for fall breakfasts or afternoon snacks.

One gluten free apple muffin on a square white plate with more muffins and a granny smith apple in the background.

Fall is just around the corner and I’m looking forward to the abundance of apples available for baking. I know many people connect pumpkin with fall baking, but apples should get their time in the spotlight, too.

This easy recipe makes tender apple muffins with a sweet, crunchy topping. If you enjoy the flavor of apples, you’ll want to bake these muffins

Why this Recipe Works

The brown sugar/cinnamon topping adds flavor and texture to the muffins.
Buttermilk makes the muffins moist and tender.
The combination of apples and brown sugar adds flavor to the muffins without being overly sweet.

What Apples Should I Use?

You’ll want to select a good baking apple like Granny Smith or Golden Delicious. Both of these varieties have a firm texture and hold up well under heat.

I prefer the tartness of the Granny Smith so they’re my choice in this recipe. If you prefer a sweeter apple flavor, use the Golden Delicious.

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Ingredients You’ll Need:

For the Topping

Brown sugar - I use golden brown sugar, but light brown sugar will work as well.
Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
Cinnamon - Ground cinnamon.
Butter - Unsalted butter - slightly softened, but not melted.

For the Muffins

Gluten free flour blend - I use a 1 to 1 gluten free baking flour that contains xanthan gum. If your gluten free flour blend doesn’t contain xanthan gum, try adding ½ teaspoon to the recipe.
Baking soda - The baking soda adds lift to the muffins.
Salt - Table salt.
Egg - Use a room temperature egg.
Buttermilk -The buttermilk adds tenderness to the muffins.
Butter - Unsalted butter - melted.
Vanilla - Vanilla extract.
Brown sugar - Golden or light brown sugar will work.
Apples - I use Granny Smith apples in these muffins.

How to Make Gluten Free Apple Muffins

In a small mixing bowl, whisk together the dry ingredients for the topping. Add the butter and combine into coarse crumbs.
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
Add the egg, buttermilk, butter, vanilla, and sugar to a large mixing bowl and stir until combined.
Fold the dry ingredients and the apples into the wet ingredients until just combined.
Add the batter to a muffin pan, sprinkle the topping over the batter, and bake.

Overhead view of a stack of gluten free apple muffins on a round white plate.

Step by Step Instructions

Preheat the oven to 375° F. Grease a standard 12-cup muffin pan or line with baking cups.

In a small mixing bowl, stir together the brown sugar, gluten free flour blend, and cinnamon.

Add the butter and combine with a pastry blender, a fork, or your fingers until the mixture forms coarse crumbs.

Overhead view of glass mixing bowl with topping for apple muffins.

Set the topping aside while you make the muffins.

In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, and salt.

Overhead view of glass mixing bowl containing whisked together dry ingredients for making apple muffins and wire whisk.

In a large mixing bowl, stir together the egg, buttermilk, melted butter, vanilla extract, and brown sugar until combined.

Overhead view of large glass mixing bowl with wet ingredients for making apple muffins and a wooden spoon.

Fold the flour mixture and apples into the buttermilk mixture until just combined.

Overhead view of apple muffin batter and a rubber spatula in a large glass mixing bowl.

Divide the batter evenly among the prepared muffin cups.

Apple muffin batter, without the topping, in a lined muffin pan.

Sprinkle the topping over the tops of the muffins.

Overhead view of crumb topped apple muffin batter in baking pan prior to baking.

Bake for 22 to 25 minutes, or until the tops of the muffins are golden brown and a wooden pick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Close up view of baked gluten free apple muffins in muffin pan on wire rack with 2 granny smith apples in the background.

Baker’s Tips

If you don’t have buttermilk, you can make your own. Add 1 tablespoon of lemon juice to 1 cup of milk. Stir, and let sit for 5 minutes before using.
When adding the dry ingredients and apples to the wet ingredients, use a wooden spoon or spatula to mix everything together. Stirring or folding the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
Use a large scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.

Gluten Free Flour

To get the best results, use a good quality all-purpose gluten free flour when making these muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.

Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.

Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this apple muffin recipe.

Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.

FAQs

Should you peel the apples before using?

It’s up to you if you want to peel the apples. Apple peels may get chewy when baked, but some like the added texture.

I like to peel the apple because the apple chunks are more tender without the skin.

Can you freeze apple muffins?

The muffins can be stored in a freezer-safe bag or container for up to 3 months. I store the muffins in packs of two so I can defrost a couple muffins at a time.

Thaw the muffins overnight in the fridge and reheat in the microwave for a few seconds.

One gluten free apple muffin on a small white plate with a cup of coffee and two granny smith apples in the background.

These apple muffins are one of my family’s favorites. They’re covered with a tasty crumb topping and are great for breakfast or afternoon snack.

Give these apple muffins a try and I know you’ll be baking them again and again. Happy Baking!

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