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.