Gluten Free Apple Streusel Muffins
Why I Love This Recipe
I made these Gluten Free Apple Pie Streusel Muffins the other day and they were like having spice cake and apple pie in your mouth at the same time.
I often tweak recipes or do a “Frankenstein” approach, especially with new recipes. This is a nicer way of saying “not completely following the directions”. Of course, it’s often because I need to make gluten free adjustments. Other times it’s because I don’t entirely like or have what the recipe calls for. That’s OK because sometimes the result is really awesome.
I was inspired by part of a recipe from Amber at her "Sprinkled With Flour" blog and part from an apple pie muffin at Food.com
Here’s my experiment! I give some other tips on the recipe page on my blog and links to these other original recipes, so you can click through on the link at the bottom of the recipe to read more.
*You will get the entire recipe right here.*
Ingredients You'll Need
Gluten Free Apple Pie Streusel Muffins
1/4 cup brown sugar
3 tbsp all-purpose gluten free flour (I use Better Batter GF flour)
1/2 tsp ground cinnamon
2-3 tbsp unsalted butter
1/3 cup chopped walnuts
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil (try substituting apple sauce)
1 1/2 teaspoons vanilla
1 cup milk or buttermilk
2 1/2 cups all-purpose gluten free flour
1 teaspoon baking soda
½ tsp cinnamon (could be apple pie or pumpkin pie spice)
1/4 teaspoon salt
2 cups diced peeled firm tart apples (like Granny Smith)
Tools You’ll Need
Two knives or a pastry blender, 2 whisks, large bowl, smaller bowl, muffin tin with a dozen cups
Preheat the oven to 425 degrees before you do anything.
Spray the cups of your muffin tin with Pam or lightly grease with shortening.
Directions for streusel topping
Whisk the dry ingredients together. Cut the butter into the dry ingredients until crumbly (2 knives or pastry blender). You should see pea sized chunks of butter. Set aside.
Directions for muffins
Start with a large bowl. Whisk together brown sugar, oil, egg, and vanilla until you get a smooth well-blended mixture. Gently whisk the milk in until incorporated.
In a smaller bowl, and with fresh dry whisk, whisk together the flour, baking soda, cinnamon, and salt.
Gently fold your dry ingredients into the bowl with the wet ingredients. Look for the thick batter here. When the dry ingredients are mostly folded in, add the apples and fold in a few more times. Your batter should look thick, and feel free to mix everything until it's all blended together. Surprise - with no gluten, you don't have to worry about "over mixing". :)
Scoop your batter into the prepared cups of your muffin tin. Remember, you want to fill them to the top, and your batter should not be drippy or something you could pour. Sprinkle the streusel topping over the muffins. And if you panic like I did and melted the butter, you could pour the streusel on and spread it on the tops. Really, just get the good stuff on the top however you can.
Bake in 425 degree preheated oven for 5 minutes, then turn down the temperature to 350 for another 13-15 minutes or so. Check the center with a toothpick to see if it comes out clean. You’ll know if your oven runs a little hot or cool, so check closely the first time or two you make these and adjust your baking time accordingly.
When the toothpick comes out clean, remove the muffins from the oven. Let them sit for about 5-10 minutes in the muffin tin, then take them out to cool completely.