Print

Gluten-Free Apple Muffins

Gluten-Free Apple Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, bakery-style apple muffins made gluten-free with an almond flour blend and topped with a crunchy cinnamon-brown sugar streusel.

Ingredients

Scale

Spiced Apple Filling:

  • 2 medium baking apples, peeled and cut into pea-sized cubes
  • 2 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Cinnamon Streusel Topping:

  • ½ cup 1:1 gluten-free baking flour (80g)
  • ⅓ cup light brown sugar, packed (67g)
  • 1 tbsp granulated sugar (15g)
  • 1 tsp ground cinnamon
  • ¼ cup unsalted butter, melted (60g)

Dry Ingredients:

  • 1 ¾ cups 1:1 gluten-free baking flour (280g)
  • ⅔ cup superfine blanched almond flour (85g)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine sea salt
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg

Wet Batter Base:

  • 2 large eggs, room temperature
  • 1 cup light brown sugar, packed
  • ½ cup vegetable oil (or neutral oil)
  • 1 cup plain whole-milk yogurt

Instructions

  1. Macerate the Fruit: Toss diced apples, lemon juice, 2 tbsp sugar, and 1 tsp cinnamon in a bowl. Rest while making batter.
  2. Make Streusel: In a small bowl, whisk flour, brown sugar, white sugar, and cinnamon. Pour in melted butter and fluff with a fork until coarse crumbs form. Do not over-mix.
  3. Preheat & Whip: Heat oven to 425°F (218°C). Line a 12-cup (and a second 6-cup) muffin tin with paper liners. Beat eggs and brown sugar in a stand mixer on medium-high for 3 minutes until light and voluminous.
  4. Emulsify Oil: Reduce mixer speed to low and slowly stream in the oil until combined.
  5. Combine Batters: Whisk dry ingredients in a separate bowl. Alternately add the dry mixture in 3 parts and yogurt in 2 parts to the egg base, mixing on low just until smooth.
  6. Fill & Top: Fold the macerated apples and juices into the batter with a spatula. Scoop batter into lined cups, filling 3/4 full. Generously distribute streusel over the tops.
  7. Bake: Bake at 425°F (218°C) for 10 minutes. Lower heat to 375°F (190°C) without opening the oven door; bake 10–15 minutes longer until a toothpick comes out clean.
  8. Cool: Rest in pan for 5 minutes, then move to a wire cooling rack.

Notes

  • Bakery Dome Secret: Start at 425°F to trigger instant oven spring, then lower to 375°F to bake the center without burning the streusel.
  • Texture Guard: Use super-fine blanched almond flour (not almond meal) to preserve a light, moist crumb.
  • Storage: Keep in an airtight container lined with paper towels for up to 3 days at room temperature, or freeze for up to 3 months.

Find it online: https://cakeshungry.com/gluten-free-apple-muffins/