About this recipe

These Gluten Free Apple Cinnamon Crunch Muffins feel like a comforting celebration of all things fall wrapped in a warm hug. You will forget that these muffins are gluten free because the texture is so incredibly light but not at all dry. The apples in the recipe not only add flavor but help keep the muffins moist, and using oil instead of butter also helps keep the texture nice and fluffy. Read on for more helpful tips and information!

These muffins contain oats. Are oats really gluten free?

Oats are naturally gluten free and safe for people with gluten intolerance or celiac disease. The problem comes when they are farmed, transported, stored, or processed. It is during these times that oats can become cross-contaminated (typically with wheat grain). For this reason, make sure the oats you are using the recipe are gluten free. The packaging should state whether or not they are safe, and gluten free oats are widely available in any grocery store these days.

Can I substitute butter for oil in this recipe?

I would not recommend subbing out the oil for any other fat in this recipe. The oil in the recipe helps to keep the crumb of these muffins nice and light which is especially important in gluten free baked goods. Gluten free flours, even the best of the best blends, tends to have a higher density than their wheat counterparts and overall function a bit differently in baking. Butter also has a higher density than oil, so it makes sense that a muffin made with oil would literally be lighter than one made with butter. A lot of times, we can get hung up on the flavor profile thinking that a baked good made with butter is obviously going to taste better than one made with oil, but a lot of times that is not the case. Click here if you’d like to nerd out a little more on the subject of oil vs butter in baked goods.

Why use grated apples?

Whether you are using a regular box grater, a food processor, or whatever grating contraption you have in your cabinet, using grated apples is superior in every way. There is a time and place for chunks of apple goodness, but these muffins are not it. Have you ever bitten into a muffin with fruit only to find that the muffin looked nice and light on the outside, but once you take a bite, it’s full of soggy pieces of muffin and fruit? That has happened to me countless times, and I WILL NOT STAND FOR IT.

But in all seriousness, I am all about making life easier, and grating apples is the best way, not only to distribute the apple, but it prevents having to stand over your cutting board chopping tiny pieces of apple hoping that they are all the right size and trying to decide whether or not to get out your ruler to see if you truly did dice them into 1/4 inch pieces (seriously hope I am not the only one that has ever done this). By grating, the size of the apple pieces are perfect to lend their flavor without killing the texture of the muffin.

Do I have to make the crumble topping?

The short answer is: yes 🙂

The long answer is, this topping is everything, and if you don’t make it you are missing out! Seriously though, this is where the “crunch” part of these Gluten Free Apple Crunch Muffins comes in! The texture of this crumble topping paired with the light and fluffy muffin is something you will regret not having tasted. The crumble topping is also where a lot of the sweetness of the muffin is. Muffins are not like cupcakes in that they have less sugar in the batter. I would eat a muffin for breakfast, I wouldn’t eat a cupcake.

Ok, maybe I would eat a cupcake for breakfast, but a muffin is more socially acceptable right?

Do I need to use muffin liners?

I did not use muffin liners at all during the times I tested these muffins so they are not necessary. Just make sure to give your muffin tin a nice spray before pouring in your batter and you’re golden.

Want More Apple Recipes?

Baked Pumpkin Apple Cider Donuts (gluten and dairy free!)

Caramel Apple Spider Pie

Gluten Free Apple Cinnamon Crunch Muffins

5 from 1 reviews

Author: Liz Willis

Print Recipe

Description

Apples, cinnamon, and a crumble topping all come together in holy matrimony and gift you with one of fall’s most warm and comforting treats. I highly recommend enjoying this on a chilly fall morning with your favorite cup of tea or coffee.

Ingredients

Units Scale

For Muffins:

2 1/4 cups 1 to 1 gluten free flour (I used Bob’s Red Mill 1 to 1 baking flour)
1 teaspoon baking powder
1 teaspooon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup sugar
1/2 cup oil (canola or vegetable)
1/2 cup milk (or non-dairy alternative)
2 eggs
1 1/4 cup grated apples (do not pack in the measuring cup)

For Crumble Topping:

3/4 cups rolled oats
1/3 cup brown sugar (packed)
1/3 cup flour
1 teaspoon cinnamon
6 tablespoons butter (or dairy free alternative butter sticks)

Instructions

Preheat oven to 375 degrees Fahrenheit and position the oven rack in the center. Spray a standard muffin tin with nonstick spray or line with paper liners and spray.
Make the crumble topping. In a medium sized mixing bowl, combine 3/4 cup oats, 1/3 cup packed brown sugar, 1/3 cup flour, and 1 teaspoon cinnamon. Cut 6 tablespoons cold butter into pieces (cut lengthwise in half, flip and cut lengthwise again, then cut into slices perpendicular to the lines you just cut. Combine the butter and oat mixture using your fingers or a pastry blender to cut in the butter until it is the consistency of wet sand and most of the pieces are pea sized or bigger. Place this mixture in the refrigerator while you make the muffin batter.
In a large mixing bowl whisk together 2 1/4 cups gluten free flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and 2 teaspoons cinnamon.
In a small mixing bowl whisk together 1/2 cup sugar, 1/2 cup oil, 1/2 cup milk, and 2 eggs.
Add 1 1/4 cups grated apples and the wet ingredients to the dry ingredients and mix with a rubber spatula or spoon until just fully combined.
Using a 1/4 cup measure, fill each muffin tin about 3/4 of the way full dividing the batter evenly between all 12 cups. Divide the crumble topping evenly on top of the muffin batter and bake for 15 minutes. Test for doneness by inserting a toothpick into the middle of a muffin.

Notes

To make this recipe dairy free: use non-dairy milk and non-dairy butter – important: use butter STICKS whether or not you choose the dairy or non-dairy option. Do not use butter from a tub.

As stated in the recipe, it is important that your crumble topping stays cold while you are preparing the muffins.

Make sure you sweep any extra crumble topping onto your muffins before baking so that it doesn’t burn and stick to the pan.

If your crumble topping runs off and burns, this means you did not cut the butter in enough (the texture should be like wet sand with some pea sized or larger pieces) or the crumble was not cold before baking.

If you are making these for yourself or someone with celiac disease or gluten sensitivity, please check the packaging on your oats to make sure they are gluten free.

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