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Gluten free streusel apple muffins on towel.
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5 from 2 votes

Gluten Free Apple Muffins with Cinnamon Streusel

This Gluten Free Apple Muffins recipe is baked with cinnamon streusel topping. It's moist and made with sour cream and fresh apples!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: apple muffins, apple streusel muffins, apple muffins sour cream, apple muffins streusel topping
Servings: 12
Calories: 262kcal
Author: Christine Rooney


  • Muffin Tin


For The Muffins:

For The Streusel:


For The Muffins:

  • Heat oven to 400 degrees Fahrenheit.
  • Peel 1 large (or 2 small) sweet apples such as Gala, Braeburn, or Fuji. Peel 1 large (or 2 small) tart apples such as Granny Smith or Jonagold.
  • Dice both the sweet and tart apples into very small pieces. (Yields approximately 3 cups of chopped apples). Set aside.
  • Place ½ cup (1 stick) of softened (but not melted) unsalted butter in a large mixing bowl or the bowl of a Kitchen Aid mixer along with ½ cup granulated white sugar. Cream the butter and sugar using a hand mixer or the whisk attachment of a Kitchen Aid Stand Mixer for a minute or so on medium until it is light and creamy.
  • Add 2 eggs and ½ cup sour cream (or plain Greek yogurt) to the bowl and mix for another 30 seconds or so until completely combined.
  • In a separate mixing bowl combine 2 cups gluten free flour blend (or regular AP flour if not gluten free), 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher salt. Stir until completely combined.
  • Add the flour mixture to the wet ingredients a bit at a time, stirring to combine with a spatula. Repeat until all the batter is combined.
  • Add the diced apples to the batter along with ½ teaspoon cinnamon and fold in until completely combined. The muffin batter will be a bit dense.

For The Streusel:

  • Place 2 tablespoon of softened butter to a small bowl.
  • Add ¼ packed cup brown sugar, ¼ cup gluten free flour blend, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt to the butter. Combine all of these ingredients with a fork until the mixture resembles coarse crumbs.

Bake The Muffins:

  • Line a muffin tin with muffin or cupcake liners.
  • Add a spoonful of the muffin batter to the bottom of each muffin cavity, using half of the streusel. Sprinkle a spoonful of the cinnamon streusel on top of the muffin batter.
  • Add another layer of muffin batter on top of the streusel layer and smooth it out with a spatula. Sprinkle the other half of the streusel over the top of the muffins.
  • Bake the muffins for 22-24 minutes, rotating the muffin tin once during baking to ensure that all the muffins cook evenly.
  • Once a toothpick inserted in the center comes out clean the muffins are finished. Remove from the oven and set aside to cool.


Take the eggs, butter, and sour cream out of the fridge about 30 minutes before baking and allow to come to room temperature if possible to ensure the best texture.
Baking times may vary depending on the size of your muffins and the oven used. The muffins should be moist and springy, but not mushy when finished. The streusel should be golden brown.


Serving: 1cup | Calories: 262kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 258mg | Potassium: 77mg | Fiber: 4g | Sugar: 18g | Vitamin A: 425IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg