Gluten-Free Apple Cinnamon Muffins

Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

Imagine starting your day with a warm, comforting muffin that perfectly complements your gluten-free lifestyle. These easy gluten-free apple cinnamon crumb muffins are soft, moist, and bursting with the flavors of fall. Plus, with a simple substitution, you can easily make them dairy-free!

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Baking muffins is a fantastic way to enjoy a quick breakfast, a satisfying snack, or a special treat. This recipe is designed to be straightforward and efficient, so you can whip up a batch in about 30 minutes. It's perfect for busy mornings or anytime you crave a homemade delight.

Here's how to make these delicious gluten-free apple cinnamon crumb muffins:

1. Get Ready: Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with baking liners or spraying it with cooking spray to prevent sticking.

2. Combine Wet Ingredients: In a large mixing bowl, combine the applesauce, melted butter (or melted coconut oil or dairy-free butter alternative for a dairy-free version), and eggs. Mix until everything is well combined.

3. Add Remaining Muffin Ingredients: Add the granulated sugar, salt, and vanilla extract to the bowl. Stir well to incorporate.

4. Incorporate Dry Ingredients: Add the gluten-free all-purpose flour, baking soda, gluten-free baking powder, cinnamon, and xanthan gum (if your gluten-free flour blend doesn't already contain it) to the wet ingredients. Mix until the batter is smooth and fully combined. Be careful not to overmix.

5. Fill Muffin Cups: Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. An ice cream scoop works great for this.

6. Make the Crumb Topping: In a separate small bowl, combine the brown sugar, granulated sugar, cinnamon, and gluten-free all-purpose flour for the crumb topping. Stir until well combined.

7. Add Butter to Crumb Mixture: Pour the melted butter (or coconut oil for dairy-free) into the dry crumb topping ingredients. Stir until the mixture forms a thick, crumbly topping.

8. Top the Muffins: Sprinkle the crumb topping evenly over the muffin batter in each cup. About a tablespoon per muffin is usually perfect.

9. Bake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them, as oven temperatures can vary.

10. Cool and Enjoy: Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

11. Storage: Store the cooled muffins in an airtight container to keep them fresh.

Tips for Gluten-Free Baking:

• Gluten-Free Flour: I find that a rice flour blend works best in this recipe. However, results may vary with different gluten-free flour blends.
• Measuring Flour: For the most accurate measurement, use the "spoon and level" method. Spoon the flour into your measuring cup and then level off the top with the back of a knife.
• Dairy-Free: To make these muffins dairy-free, use melted coconut oil or a dairy-free butter alternative.

Okay, here is the rewritten content for the gluten-free apple cinnamon crumb muffins, focusing on nutritional information, gluten-free benefits, substitutions, and a "Be Gluten Free" blog tone.

Ingredients

Muffins

• 1 1/2 cups applesauce
• 1/3 cup melted unsalted butter, use Smart Balance butter or use melted coconut oil for dairy-free option
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 1 1/2 cups gluten-free all-purpose flour, (I like Pillsbury gluten-free flour)
• 1/4 teaspoon xanthan gum, leave out if your flour already has it in it
• 1 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 tablespoon ground cinnamon

Crumb Topping

• 1/4 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup gluten-free all-purpose flour
• 2 tablespoons butter, melted, (dairy-free use coconut oil or Smart Balance Butter)

Nutrition Information

Serving: 1 muffin
Calories: 198kcal
Carbohydrates: 29g
Protein: 3g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 49mg
Sodium: 171mg
Potassium: 32mg
Fiber: 2g
Sugar: 16g
Vitamin A: 265IU
Vitamin C: 0.2mg
Calcium: 29mg
Iron: 1mg

Please note that the nutrition information is an approximation based on available data. Individual values may vary.

Gluten-Free Benefits and Nutritional Insights

These apple cinnamon crumb muffins are a delightful treat that caters to a gluten-free lifestyle without sacrificing flavor or texture. By using a gluten-free flour blend, this recipe avoids the gluten found in traditional wheat flour, making it suitable for those with celiac disease, gluten sensitivity, or those simply choosing to reduce their gluten intake.

• Fiber Boost: Gluten-free flour blends often include ingredients like rice flour, tapioca starch, and potato starch. These can provide a good source of carbohydrates for energy. These muffins also get a fiber boost from the applesauce.

• Vitamins and Minerals: Applesauce adds moisture and natural sweetness, along with trace amounts of vitamins, particularly Vitamin C. Cinnamon is known for its antioxidant properties and potential benefits in regulating blood sugar.

• Customizable Nutrition: Feel free to adjust the sugar content to your preference. You can also add chopped nuts or seeds to the crumb topping for added protein and healthy fats.

Tips and Variations for Gluten-Free Apple Cinnamon Crumb Muffins

At Be Gluten Free, we believe in making recipes accessible and adaptable for everyone. Here are some tips and variations to help you create the perfect gluten-free apple cinnamon crumb muffins:

• Dairy-Free Options: This recipe includes a dairy-free option by using melted coconut oil or Smart Balance butter. You can also use dairy-free milk alternatives if you want to add a splash of moisture to the batter.

• Flour Blend Matters: For best results, use a high-quality gluten-free all-purpose flour blend. I like Pillsbury gluten-free flour. Keep in mind that not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. If your blend doesn't contain xanthan gum, be sure to add the 1/4 teaspoon as indicated in the recipe.

• Measuring Gluten-Free Flour: The best way to measure gluten-free flour is the "spoon & level" method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. This ensures you don't use too much flour, which can result in dry muffins.

• Sweetness Adjustment: Reduce the amount of granulated sugar or substitute with a natural sweetener like maple syrup or honey for a refined sugar-free option.

• Mix-Ins: Add 1/2 cup of chopped nuts (walnuts, pecans) or dried cranberries to the batter for added flavor and texture.

• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.

• Oven Temperatures: All ovens vary; watch your muffins closely during baking. A toothpick inserted into the center should come out clean when they are done.

Instructions

1. Pre-heat your oven to Bake at 350° F.
2. Use baking cup liners or cooking spray for the muffin tin.
3. In a large mixing bowl add the applesauce, melted butter ( or melted coconut oil or Smart Balance butter for dairy-free) and eggs and mix together until fully combined.
4. Stir in the granulated sugar, salt, and pure vanilla extract.
5. Stir in the gluten-free flour, baking soda, baking powder, cinnamon and xanthan gum (leave out the xanthan gum if your flour already has it) and mix until all the ingredients are smooth and fully combined.
6. Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
7. Crumb Topping: Add all of the dry ingredients of the crumb topping to a small bowl and stir until fully combined. Pour in the melted butter (or coconut oil) into the dry ingredients and stir until the topping looks thick and crumbly.
8. Sprinkle crumb topping on top of the muffins. I usually use about a tablespoon per muffin.
9. Bake for 20 minutes at 350 ° F, or until a toothpick inserted into the center comes out clean. Please watch your muffins because all ovens are different.
10. Allow the muffins to cool. Enjoy!
11. Store in an air-tight container.

Enjoy these delicious and easy gluten-free apple cinnamon crumb muffins! They are perfect for breakfast, snacks, or a special treat.