Gluten-Free Apple Crumble Muffins

Whether you’re looking for a sweet treat or tasty baked good for Sunday brunch, these gluten-free Apple Crumble Muffins are for you!

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An Apple A Day…

What do you think of when you think of apples? Maybe the start of a new school year and the classic red apple on a teacher’s desk or the thought of apple picking on a crisp fall day. For me, whenever I think of apples I think of cinnamon and brown sugar. Growing up, my grandma would make a homemade apple pie every Thanksgiving. As I got older and became more involved in the kitchen, I slowly learned the secrets to the infamous pie. My favorite part was always sautéing the apples in butter and spices to get them soft for the pie; and of course, eating the cooked pie!

Gluten-Free & Dairy-Free!

While I love pies, I wanted to make an apple dessert that was more easy and accessible. I love this muffin recipe because it’s the perfect baked good to enjoy no matter the time of day! Whether you’re taking bites between your morning coffee or serving it up as an after school snack, you can’t go wrong with these Apple Crumble Muffins!

Did I mention that they’re also gluten AND dairy-free? These muffins use coconut oil in place of butter for a lighter and dairy-free alternative.

It’s Time to Get Baking!

First thing’s first, we need to talk about the kind of apple we are going to use for this recipe. There’s countless kinds of apples out there from fuji to honey crisp. When it comes to baked goods though, the best kind of apple to use is Granny Smith Apples. Granny Smith apples are famous for their light green exterior and soft interior. When baked, Granny Smith apples get soft and take on the delicious flavors added to them. 

Now that’s that covered, we’re going to take two Granny Smith apples and peel them, then dice them. Next, season the apples with brown sugar and spices. Use a spatula or spoon to combine the apples and spices. Then, add the coconut oil to a medium saucepan and melt over medium-high heat. Melt the coconut oil, add your apples and sauté over medium heat for 10 minutes until lightly golden and softened. 

While the apples are cooling, it’s time to make the crumble! Add a cup of gluten-free flour to a small bowl with a cup of sugar and cinnamon. Use a whisk to combine the dry ingredients, then slowly pour in the melted coconut oil, 1 tablespoon at a time.

The Key to the PERFECT Muffins

Set the crumble to the side and preheat the oven to 350 degrees. Then, line your muffin tin with silicone or paper liners. Next, grab a new medium-sized bowl for your dry ingredients. In the bowl, we’re going to add the gluten-free flour, spices, and baking soda. In another bowl, we’re going to combine the room temperature egg, cane sugar, and brown sugar. Use an electric mixer to beat the ingredients for 1-2 minutes, then add the dairy-free yogurt. I like to use plain coconut yogurt as my dairy-free option, but the choice is yours! Next, add the melted coconut oil, almond milk and vanilla extract. Use the electric mixer again to beat the wet ingredients for 2 minutes until thoroughly combined. Then, slowly pour in the dry ingredients into the wet ingredients, beating between adding. Then, use a spatula to fold in the cooled apples. Finally, pour the batter into the silicone liners, finally three fourths of the way. 

After you pour the batter, it’s time to add the crumble! Add one spoonful of the crumble to the top of each muffin. Then, bake for 25 minutes, and broil for 3-5 minutes until the crumble is lightly golden. Allow the muffins to cool for about 10-15 minutes before serving, then enjoy!