Gluten free apple cinnamon streusel muffins are a delicious breakfast muffin for you to try out. This is a moist homemade gluten free muffin made with applesauce, cinnamon and topped with a streusel. Try this gluten free apple cinnamon muffin.
What I love about these muffins is the streusel topping really adds tons of texture and flavor to these muffins. Consider making them for a brunch, bake sale, or morning treat.
Consider trying these gluten free chocolate chip cookies for a sweet treat, or even these candied pecans for another gluten free option.
Table of Contents
Why You’ll Love This Recipe!
- Made with a gluten free flour blend. Just make sure it has xantham gum in the flour blend or add it into the muffin mixture.
- Simple to whip up for breakfast, brunch, or as a treat for after school. There is never a wrong time to eat them.
- Simple ingredients you might already have on hand in your pantry!
- If you have little kids you might find that they enjoy helping.
Key Ingredients for apple cinnamon muffins
Learn how to make these gluten free apple cinnamon muffins with an easy streusel topping.
- Applesauce – So you can use homemade cinnamon, chunky applesauce, etc. Just any type of applesauce.
- Butter – Unsalted and melted.
- Eggs – Large, room temperature.
- Granulated Sugar – Scooped and leveled.
- Vanilla Extract – Clear or pure vanilla.
- Flour – Gluten free all purpose flour.
- Baking Soda and Baking Powder – Make sure they are active and not expired.
- Salt – Table salt.
- Brown Sugar – Packed in measuring cup.
- Cinnamon – Ground cinnamon.
How To Make
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Here is a step by step guide on how to make these cinnamon apple gluten free muffins.
- Preheat your oven to 350° F. Grease or line a muffin tin with 12 muffin liners. In a medium-sized mixing bowl, combine the applesauce, melted butter, and eggs. Whisk until well combined. (Photo 1)
- Add the sugar and vanilla extract to the bowl and mix well. (Photo 2)
- In a separate bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and salt. (Photos 3 & 4)
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. (Photos 5 & 6)
- Using two spoons or a large cookie scoop, divide the batter evenly into the muffin cups. (Photo 7)
- To make the streusel topping, combine the brown sugar, granulated sugar, ground cinnamon, and gluten-free all-purpose flour in a small bowl. Add the melted butter and stir until the mixture forms a crumbly streusel. (Photo 8)
- Sprinkle 1 tablespoon of streusel topping on top of each muffin. (Photo 9)
- Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (Photo 10)
Remove the muffins from the oven and allow them to cool in the pan for at least 15 minutes. Serve and enjoy your delicious gluten-free apple cinnamon streusel muffins!
Tips from our Recipe Developer
- Use a gluten-free all-purpose flour blend that has been specifically formulated for baking. Not all gluten-free flours are created equal, and using the wrong type can result in a dense and gritty texture. Look for a blend that contains a combination of flours, such as rice flour, tapioca flour, and potato starch.
- Don’t overmix the batter. Overmixing can cause the muffins to become tough and dense. Mix the wet and dry ingredients together until just combined.
- Add some texture to the muffins by folding in chopped nuts or dried fruit, such as raisins or cranberries.
- To prevent the streusel topping from becoming too wet, make sure the melted butter is mixed well with the dry ingredients.
- Allow the muffins to cool completely before storing them in an airtight container. This will prevent them from becoming soggy.
- Serve the muffins warm or at room temperature, and enjoy with a cup of coffee or tea!
Storing Tips for gluten free muffins
Room Temperature
Store your muffins in an airtight container at room temperature for up to 4-5 days. If you want to extend the shelf life, you can refrigerate for up to 7 days.
The biggest thing is make sure the muffins are fully cooled before you go and place them in a container.
Freezing
Gluten free muffins freeze really well. Just store in a freezer bag or freezer container for 4-5 months. Thaw on the counter or in the fridge overnight.
Then eat cold or warm up for a fresh out of the oven warmth.
Reheating
To reheat the muffins you can warm up in the microwave for 20 seconds or so. Or wrap the muffin in foil and place in a 350 degree oven for around 4-5 minutes or until warmed up.
What To Serve With apple cinnamon struesel muffins
Serve your muffins with this papaya bowl for a lighter side, or opt for an omelet for added protein. You can eat muffins plain or create a whole spread to pick and choose from.
Recipe FAQs
Yes, you can use regular all-purpose flour if you don’t need to make the recipe gluten-free.
Yes, you can use any type of granulated sugar in this recipe. Brown sugar can also be used in the streusel topping.
Yes, you can make the muffins ahead of time and store them in an airtight container for up to 2 days. You can also freeze the muffins for up to 3 months.
Yes, you can make this recipe vegan by substituting the butter with a vegan butter substitute and the milk with a non-dairy milk, such as almond milk. You can also use a flax egg instead of a regular egg.
Need more breakfast recipes? Try these:
- Overnight Steel Cut Oats
- Cherry Oat Bars
- See all our breakfast recipes!
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Gluten Free Apple Cinnamon Streusel Muffins
Ingredients
- 1 ½ cups applesauce
- 1 ⅓ cups melted unsalted butter
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour make sure it contains xantham gum
- 1 teaspoon baking soda
- 1 ½ teaspoon gluten-free baking powder
- 1 tablespoon ground cinnamon
- 1 pinch salt
Streusel Topping
- 1 ¼ cups brown sugar packed
- 2 tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
- 1 ⅓ cups gluten-free all-purpose flour
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350 °F
- Use a gluten-free all-purpose flour blend that has been specifically formulated for baking. Not all gluten-free flours are created equal, and using the wrong type can result in a dense and gritty texture. Look for a blend that contains a combination of flours, such as rice flour, tapioca flour, and potato starch.
- Don’t overmix the batter. Overmixing can cause the muffins to become tough and dense. Mix the wet and dry ingredients together until just combined.
- Use fresh apples that are firm and crisp. Soft or mealy apples can become mushy and affect the texture of the muffins.
- Add some texture to the muffins by folding in chopped nuts or dried fruit, such as raisins or cranberries.
- For a healthier version, you can substitute some of the butter with unsweetened applesauce. This will reduce the fat content and add more apple flavor to the muffins.
- To prevent the streusel topping from becoming too wet, make sure the melted butter is mixed well with the dry ingredients.
- Allow the muffins to cool completely before storing them in an airtight container. This will prevent them from becoming soggy.
- Serve the muffins warm or at room temperature, and enjoy with a cup of coffee or tea!
Notes
- Flour – Use a gluten free all purpose flour. Make sure it has xantham gum or it will not set up the muffins properly.
- Topping – The topping is optional, but it does add nice flavor to the gluten free apple muffins.
- Mix-Ins – Mix in dried fruit, nuts, etc. You can add more flavor to the muffins if you wish.
- Store – Store at room temperature or pop in the freezer for eating later.
Nutrition Information
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Lubna says
Wow….these look delicious. I love apple and cinnamon flavours in muffin. Perfect summer vacation time, here in India.