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.
Ingredients
Muffins
- 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
Topping
- 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
Instructions
- 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.
Notes
Other gluten free flour blends may work, but I have only tried these with Bob's Red Mill 1 to 1 Flour blend.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 187mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 3g
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.