Gluten Free Apple Muffins with Streusel Topping
These Gluten Free Apple Muffins with Streusel Topping are an easy and delicious way to start the day. A homemade gluten free muffin with applesauce and cinnamon. The best part is this has a sweet and crunchy streusel topping.
Servings: 12
Calories: 41kcal
Equipment
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 oven to 350° F and prepare a muffin tin with muffin liners.
- Mix applesauce, melted butter, and eggs in a large bowl until well combined.
- Stir in sugar and vanilla extract to the applesauce mixture.
- In a separate medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Evenly divide the batter into muffin cups using two spoons or a cookie scoop.
- For the streusel, mix brown sugar, granulated sugar, ground cinnamon, and gluten-free flour in a small bowl. Blend in melted butter to form a crumbly mixture.
- Top each muffin with 1 tablespoon of streusel.
- Bake for 20-23 minutes, or until a toothpick comes out clean when inserted into a muffin.
- Allow muffins to cool in the pan for 15 minutes before serving. Enjoy your gluten-free apple cinnamon streusel muffins!
Notes
- 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 until just combined.
- 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.
Nutrition
Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 133mg | Potassium: 16mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 0.04mg | Vitamin D: 0.1µg | Calcium: 23mg | Iron: 0.2mg