Easy Gluten-Free Apple Cinnamon Crumb Muffins
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5 from 12 votes

Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

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.
Course Breakfast
Cuisine American
Keyword gluten-free apple cinnamon muffins, gluten-free dairy free apple cinnamon muffins, gluten-free muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 198kcal
Author Audrey from Mama Knows Gluten Free



  • 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)


  •  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.


  • I like Pillsbury gluten-free flourNot 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."


Serving: 1g | Calories: 198kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 171mg | Potassium: 32mg | Fiber: 2g | Sugar: 16g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
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