Gluten Free Apple Muffins are delicious for breakfast, lunch, snacks, or dessert.
I have been making these gluten free apple muffins for years. In fact, I made them before I was gluten free. That means this recipe has been a family favorite for well over ten years.
These muffins are so good that no one will know that they are gluten free. I have served these to family and friends that were not gluten free and they loved them as much as we do.
Can I freeze apple muffins?
Muffins, including these apple muffins, freeze well. I almost always have gluten free muffins in my freezer for my kids to use for easy breakfasts and snacks.
Can I use a gluten free flour blend to in my apple muffins?
Yes, you can use a blend in this muffin recipe. For many recipes I prefer to use the individual gluten free flours, but for this muffin recipe I usually use Bob’s Red Mill 1 to 1 gluten free flour blend. It works great for these gluten free apple muffins.
Gluten Free Apple Muffins
Gluten free apple muffins are an easy breakfast, snack, or lunchbox treat.
- ¼ cup butter, softened
- ¼ cup applesauce
- 1¼ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 1¾ cups gluten free flour blend ( I use Bob’s Red Mill 1 to 1 Gluten Free Flour)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup milk
- 2 cups peeled, cored and thinly sliced apples or cut into small chunks
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons gluten free flour blend ( I use Bob’s Red Mill 1 to 1 Gluten Free Flour blend)
- 2 tablespoons butter, cubed
- Preheat oven to 375 degrees Grease muffin pan or line muffin pan with liners. Makes about 15 muffins
- In a large bowl, cream together cup butter, sugar, vanilla, and salt until light and fluffy. This takes 2-3 minutes.
- Beat in eggs, one at time. Stir in applesauce.
- In a separate bowl, mix together the gluten free flour blend, baking powder, and cinnamon.
- Stir in the flour mixture alternately with the milk, mixing just until incorporated.
- Fold in apples. Scoop into muffin cups to fill ¾ full. Lightly sprinkle the tops with the cinnamon crumble recipe below
- To make crumble topping: In a small bowl, combine ¼ cup white sugar, ½ teaspoon of cinnamon, 3 tablespoons flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
- Bake in preheated oven for 23-25 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean.
- Remove from pans, and cool on wire rack.
Other gluten free flour blends may work, but I have only tried these with Bob's Red Mill 1 to 1 Flour blend.
Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 187mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 3g
Tina Germann says
Made these today. They have great flavor but just a little gummy tasting. Maybe they need to cool down completely, I couldn’t wait that long!
I am glad you enjoyed them. Letting them cool down all the way would probably help the texture, but I agree sometimes it is hard to wait to eat them.