The Best Gluten-Free Apple Crumble Muffins Made Easy

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

Dairy-Free and Gluten-Free Apple Crumble Muffins

These gluten-free, dairy-free muffins use coconut oil instead of butter, offering a lighter, healthier alternative rich in MCTs for energy and promoting hair and skin health. Coconut oil helps maintain the muffins' moist texture. Other alternatives include:

• Applesauce: A tasty, unsweetened option for replacing butter or coconut oil.
• Coconut Yogurt: Provides a light consistency with a creamy, tangy taste.
• Bananas: Adds sweetness and creaminess, perfect for denser baked goods.
• Vegetable Oil: Flavorless, it maintains moisture without altering taste.

While mashed bananas or applesauce work well, I prefer coconut oil for a lighter texture. For denser muffins, try one ripe mashed banana or four tablespoons of applesauce instead!

Jump to:

• Ingredients
• Substitutions & Variations
• Equipment
• Instructions
• Serving Suggestions
• Storage
• Related
• Apple Crumble Muffins

Why You'll Love This

Growing up, my grandma and mom made apple pie every Thanksgiving, and I loved sautéing the apples in butter and spices. But sometimes, you need apple pie flavors without the hassle—enter Apple Crumble Muffins! These gluten-free treats capture the warmth of apple pie and are perfect for any time of day, whether as breakfast, a snack, or dessert.

Ingredients

Here is everything you will need!

For the Apples:

• Granny Smith apples: Adds tartness and texture.
• Brown sugar: Sweetens and adds moisture.
• Cinnamon: Provides warmth and spice.
• Nutmeg: Adds depth and warmth.
• Cloves: Adds subtle spiciness.
• Pinch of salt: Enhances sweetness and balances flavors.
• Coconut oil: Adds moisture and a light coconut flavor.

For the Crumble:

• Gluten-free baking flour: Provides structure without gluten.
• Brown sugar: Adds sweetness and richness.
• Cinnamon: Adds warmth and spice.
• Coconut oil, melted: Binds the crumble together and adds moisture.

For the Batter:

• Gluten-free baking flour: Forms the base and structure.
• Cinnamon: Adds spice to the batter.
• Baking soda: Helps the muffins rise.
• Salt: Balances sweetness and enhances flavor.
• Cloves: Adds warm, aromatic spice.
• Nutmeg: Adds depth to the flavor.
• Cane sugar: Sweetens the batter.
• Brown sugar: Adds moisture and a caramel flavor.
• Egg: Binds the batter and adds moisture.
• Coconut yogurt: Moistens and adds tang.
• Coconut oil, melted: Adds moisture and a subtle coconut flavor.
• Almond milk: Adds moisture and keeps the muffins dairy-free.
• Vanilla extract: Enhances sweetness and adds a warm aroma.

See recipe card below for a full list of ingredients and measurements!

Substitutions & Variations

Whether you're missing a few ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!

• Make It Into a Loaf: Just bake in a loaf pan and adjust the bake time as needed.

Please note that this recipe hasn't been tested with substitutions beyond those listed. Adding or replacing ingredients may alter the results.

Instructions

The Best Baking Apple

Choosing the right apple is key. Here are some great options:

• Fuji: Sweet, crisp, and holds its shape well.
• Honeycrisp: Sweet-tart, ideal for salads.
• Granny Smith: Tart with citrus notes, perfect for baking.
• Golden Delicious: Mildly sweet, great for pies and sauces.

For apple crumble muffins, Granny Smith apples are the best choice, as their tartness balances the sugar perfectly.

Seasoning and Cooking the Apples

Peel and dice two apples, then season with brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt to enhance their natural sweetness and create a warm, apple-pie flavor.

Melt coconut oil in a saucepan, add the seasoned apples, and sauté on medium-low heat for 10 minutes until golden and softened. This step is crucial because:

• Cooking releases the apples' liquid, preventing them from sinking in the batter.
• It ensures the apples soften properly.
• Sautéing allows the apples to absorb more flavor from the spices.

Let the cooked apples cool to room temperature for at least 10 minutes before adding them to the batter to avoid affecting the muffin's consistency.

The Muffin Batter

Preheat the oven to 350°F and line a muffin tin. Sift together gluten-free flour, cinnamon, baking soda, salt, cloves, and nutmeg. I recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour for the best texture. The spices enhance flavor, and baking soda ensures the muffins rise.

In a large mixing bowl, combine one room-temperature egg with cane sugar and brown sugar, then beat with an electric mixer for one to two minutes. Add dairy-free yogurt (I use plain coconut yogurt), melted coconut oil, almond milk, and vanilla extract, mixing until well combined.

Sift in the dry ingredients in two batches, mixing in between to ensure even distribution. Finally, fold in the cooled apples, then pour the batter into the liners, filling about three-quarters full before adding the crumble.

The Perfect Crumble

In a small bowl, combine gluten-free flour, cinnamon, and brown sugar for the crumble topping. The flour serves as a base, while the cinnamon and brown sugar provide rich flavor. Slowly mix in melted coconut oil to achieve a crumbly texture, then set aside.

To top the muffins, add a spoonful of the crumble to each one. Once the oven is preheated, place the muffin tin on the center rack and bake for 25 minutes. Broil on low for 3 to 5 minutes, watching closely to prevent burning. After baking, let the muffins cool in the liners for 15 minutes before removing them.

Serving Suggestions

These muffins pair perfectly with vanilla bean ice cream for a special treat or make a great snack on their own!

Storage

Allow the muffins to cool to room temperature, then store in a covered container at room temperature for up to four days—though they likely won’t last that long!

Related