Gluten Free Apple Muffins Recipe
Jumbo gluten free Apple Muffins with chunks of sweet apple, warming cinnamon flavours and a delicious cinnamon crumble topping. Perfect for lunchboxes and Fall baking days.
Servings: 12 muffins
Equipment
Ingredients
For the muffins:
- 100 g unsalted butter (softened)
- 175 g caster sugar
- 2 large eggs
- 150 g natural yoghurt (I used full fat)
- 1 tsp ground cinnamon
- 2 tbsp milk
- 250 g plain gluten free flour (plus 1-2 tsp extra for the blueberries)
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
For the apples:
- 350 g Bramley apple (approx 1 large apple)
- 1 tsp light brown sugar
- 1 tbsp plain gluten free flour
- 1/2 tsp ground cinnamon
For the crumble topping:
- 30 g butter (melted)
- 30 g light brown sugar
- 60 g plain gluten free flour
- 0.5 tsp ground cinnamon
Instructions
Prepare the apple:
- Peel and core the apple, then cut into 1cm chunks. Add to a bowl with the brown sugar, gluten free flour and cinnamon and mix well. Set to one side.
Make the crumble topping:
- Add the gluten free flour, cinnamon and sugar to a bowl and mix well. Pour in the melted butter and mix with a fork - use your fingers if necessary to keep a rough, breadcrumb-like texture. Set to one side.
To make the muffins:
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt and milk and mix again until combined.
- Sift in the flour, cinnamon, baking powder, bicarbonate of soda and xanthan gum. Fold in using a wooden spoon or spatula until combined.
- Add the apple chunks and fold in until just combined. Spoon the mixture evenly between the 12 muffin cases, then sprinkle the crumble topping over the top.
- Place the muffins in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
Notes
- Storing: These muffins can be stored in an airtight container at room temperature or frozen and then defrosted when you have a cake craving.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free muffins recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and leave a short review about these Gluten Free Apple Muffins! It really helps support my blog and get my recipes out there to more gluten free people. Thank you! xx
Nutrition
Serving: 12muffins | Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g
