Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
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Easy Gluten-Free Apple Cinnamon Crumb Muffins. Soft and moist apple cinnamon muffins with a brown sugar crumb topping. The recipe also includes a dairy-free option.
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Gluten-Free Apple Cinnamon Muffins
One of my husband’s favorite flavor combination is apples and cinnamon, so I decided to make him some gluten-free apple cinnamon muffins.
I love baking muffins for my family for breakfast, as a snack or a special treat. They are super easy to whip up and can be made in just 30 minutes.
How To Make Gluten-Free Apple Cinnamon Muffins
These gluten-free muffins are a one bowl wonder that is super easy to make, you don’t even need a mixer. You can quickly whip up these super moist gluten-free apple cinnamon muffins with just a bowl and a spoon.
The first thing you are going to want to do is to pre-heat your oven to 350° F and line or spray your muffin tins.
In a large mixing bowl add the applesauce, melted butter ( or melted coconut oil or Smart Balance butter for dairy-free) and eggs and mix together until fully combined. I always like to combine my wet ingredients first.
Pro Tip
- Here’s a little gluten-free baking tip. I buy applesauce in the snack cups size. They are already portioned out to 1/2 cup and they don’t have to be refrigerated. That way I always have applesauce on hand. I also add 1/2 cup of applesauce to all gluten-free box mixes.
Next stir in the sugar, salt, and pure vanilla extract. Then stir in the gluten-free flour, baking soda, baking powder, cinnamon, and xanthan gum (leave out the xanthan gum if your flour already has it) and mix until the muffin batter is smooth and fully combined. (photo 1)
Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use an ice cream scoop. (photo 2)
Now it’s time to make the crumb topping. Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter (or coconut oil) into the dry ingredients and stir until the topping looks thick and crumbly.
Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin. (photo 3)
Bake the muffins for 20 minutes at 350 ° F, or until a toothpick into the center comes out clean. Please watch your muffins because all ovens are different. (photo 4)
These gluten-free muffins can be stored in an air-tight container (if you don’t eat them all).
Really, it’s that easy to bake gluten-free apple muffins!
Gluten-Free Flour
These gluten-free crepes were made with a rice flour blend. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free apple cinnamon crumb muffin recipe. My husband, my youngest son, and I are all dairy-free.
I promise these muffins are just as delicious made with the dairy-free butter or coconut oil.
Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
So, you too can enjoy a gluten-free and dairy-free apple cinnamon muffin.
I love how simple these gluten-free muffins are to make. The muffins are light and moist and full of the apple and cinnamon flavor.
I can’t get enough of the brown sugar crumb topping! It reminds me so much of the bakery-style muffins I use to eat before having to go gluten-free.
Check out some of my other favorite Gluten-Free Breakfast Recipes!
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Gluten-Free Biscuits {Dairy-Free & Vegan Option}
- Gluten-Free Cinnamon Biscuits {Dairy-Free Option}
- Baked Apple Cinnamon Donuts {Gluten-Free, Dairy-Free}
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Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
Ingredients
Muffins
- 1 1/2 cups applesauce
- 1/3 cup melted unsalted butter, , use Smart Balance butter or use melted coconut oil for dairy-free option
- 2 large eggs, , room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1 1/2 cups gluten-free all-purpose flour, (I like Pillsbury gluten-free flour)
- 1/4 teaspoon xanthan gum, , leave out if your flour already has it in it
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1 tablespoon ground cinnamon
Crumb Topping
- 1/4 cup brown sugar, , packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup gluten-free all-purpose flour
- 2 tablespoons butter, melted, (dairy-free use coconut oil or Smart Balance Butter)
Instructions
- Pre-heat your oven to Bake at 350° F.
- Use baking cup liners or cooking spray for the muffin tin.
- In a large mixing bowl add the applesauce, melted butter ( or melted coconut oil or Smart Balance butter for dairy-free) and eggs and mix together until fully combined.
- Stir in the granulated sugar, salt, and pure vanilla extract.
- Stir in the gluten-free flour, baking soda, baking powder, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it) and mix until all the ingredients are smooth and fully combined.
- Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
Crumb Topping
- Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter (or coconut oil) into the dry ingredients and stir until the topping looks thick and crumbly.
- Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
- Bake for 20 minutes at 350 ° F, or until a toothpick inserted into the center comes out clean. Please watch your muffins because all ovens are different.
- Allow the muffins to cool. Enjoy!
- Store in an air-tight container.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
- For the dairy-free option, I use Smart Balance butter or melted coconut oil.
- Store in an air-tight container.
- Mama says, "Check all of your labels."
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added some chopped walnuts to the batter and also to the crumb topping. That is what saved it. I really missed the chopped apples in it, and thought they were kind of bland with the applesauce. They were moist and flaky though.
Do you think this recipe would still work out if I threw in some chopped apples, and maybe some chopped pecans?
Hi Chloe, others have added nuts with success.
Hi, this looks so gorgeous.. I should make this weekend!!
If I add Greek yogurt, how much would you recommend?
Thanks,
Hi, we haven’t tested this with Greek yogurt.
What about apples?
Hi Chloe, we haven’t tried adding fresh apples to these!
These muffins are so moist and delicious.They cooked perfectly in 20 minutes. I used olive oil instead of butter and Monk fruit sweetener instead of sugar. I added 1 1/4 cup of feozen blueberries.
Hello thanks for your recipes my daughter has gluten allergy and dairy allergy and these recipes are simple easy and delicious.
Is it possible to substitute almond flour instead of Gf mix? I’ve exhausted all your almond flour muffin recipes and that’s all my hubby will eat. Please advise. I hate wasting ingredients. Thank you so much.
Hi Leslie, this recipe was designed specifically to work with GF flour, not almond flour. We do not recommend substituting in almond flour, as the muffins will not turn out correct.
These came out fantastic! I got a big bag of apples from the local farm and made homemade applesauce so I found this recipe to use it in. Added walnuts which was a super tasty addition. Used Bob’s Redmill 1:1 gf flour. Definitely a keeper!
So delicious! I added about 1/2 cup of diced apples and 1/4 cup chopped walnuts. No one could tell these were gluten/dairy free! I did notice that the muffins stick to the liners a little bit, but not bad enough that I wouldn’t take these to a gathering, give to friends, etc.
Hello! These muffins sound great and I’d love to try them but I can’t get the metric measurements. The toggle doesn’t seem to work. I prefer to weigh ingredients when I bake.
Hi Lisa, we’re sorry to hear that. We just checked this function, and it seems to be working on our end. We recommend refreshing the page!
The metric link is also not working for me- when I touch it the page just jumps to the top again, the measurements still in US. I refreshed the page also. Very strange, and a shame it doesn’t work.
I don’t know if it was something I did wrong but when I tried to remove the muffins from the paper lining half of the muffin came off with it leaving me with only a muffin top. I was supposed to bring these to work for my colleagues, but now I have nothing to share. Such a disappointment with all the great reviews.
Hi Meagen, if your muffins are sticking to the liners, it could be that they were slightly underbaked or that they were still too warm when you tried to remove them. We recommend baking for a few extra minutes and allowing them to cool completely before removing them from the liners.
These are the best gluten free muffins I have made! So moist and light. I will be making these often.