PLEASE NOTE: There are TWO recipes at the bottom of the page :). Some people have missed this in other muffin posts. For almost every muffin recipe I try to do a version with egg and then a second one without. Both versions can be made with or without dairy!
Due to their popularity with club members I have been making muffins all year- in every flavor to go with the seasons! Each recipe is incredible!! Truly some of my best work. So far we have posted Blueberry, Lemon Poppyseed, Classic Coffee Cake, Banana Muffins, Peach Crumb Caramel Muffins, Pumpkin Spice cream cheese swirl and now THESE! I will definitely do Orange Cranberry within the next month or so. Then next summer Ill work my way through the remaining popular flavors (such as carrot muffins & zucchini.)
Make sure to try out these Apple Cinnamon Crumb Muffins or the Pumpkin Cream Cheese Swirl this fall! You wont believe how good they are. I promise you’ll LOVE THEM!
These (two) recipes are as good as it gets. I named the series bakery style as they truly taste like they are made with gluten in a nice bakery! They rise a ton & get so fluffy. I would say the batter nearly doubles in size. The texture is tender with a bit of crispiness on the edges. Everything you could possibly want a muffin to be. AS a bonus you’ll notice they are extremely allergen free- made without Gluten, Dairy, Nuts, Eggs & are vegan. (Depending which recipe you choose of course.)
What kind of apples? Should they be Peeled or Skin Left on?
Any variety of apple will work just fine! Of course depending on that variety the number of apples you need to use could change. Ultimately you just want to make sure you end up with around 1 3/4 cups of finely chopped apple. You can peel the skin or leave It right on. I left my skin on and didn’t notice any sort of difference.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.
Expandex
These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
Apple Crumb Bakery Style Muffins (vegan version)
Yield: 12
Author: Brittany Angell
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
171 g King Arthur Measure for Measure Gluten Free Flour
1 - 3/4 cup Apples Diced (with or without skin)) *Reserve a portion of the apples for the tops of the muffins.
Crumb Topping
6 Tbsp King Arthur Measure for Measure
6 Tbsp Brown Sugar
1 1/4 Tsp Cinnamon
pinch of salt
3-3.5 Tbsp Melted Vegan Butter
Instructions
Preheat oven to 400 degrees.
Line a muffin tin with 9-10 cups (double stack the cups - gluten free muffins take longer to bake and this prevents burnt bottoms).
Finely chop about 2 apples.
In a small bowl make the crumb topping. Add all the dry ingredients together and mix. Then stir in the melted butter until clumps form. Set aside.
Place a large bowl over a baking scale and carefully measure each muffin ingredient to it. Reserve a small portion of the chopped apples for the top of the muffins. Whisk batter until smooth. Evenly add the batter to the prepared 10-11 muffin cups. The batter will come almost to the top. Drop a few pieces of apple on the tops of each muffin then sprinkle all of the crumb topping onto the muffins. Add water the remaining 4 cups for even baking.
Place into the oven and bake 25-28 minutes. Until the muffins are golden brown, firm to touch and a toothpick comes out clean.
Enjoy at any temperature! Store in a sealed bag or container at room temperature or freeze for another day.
Did you make this recipe?
Tag @bakingangell on instagram and hashtag it #bakingangell
Created using The Recipes Generator
Apple Crumb Bakery Style Muffins (Version that uses an Egg)
Yield: 12
Author: Brittany Angell
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
171 grams King Arthur Measure for Measure Gluten Free Flour
33 grams Expandex
166 grams Organic Cane Sugar
1/2 Tsp Salt
80 grams mild flavored oil
1 Large Egg
2 Tsp Vanilla Extract
165 Grams Milk (Regular or Dairy Free)
2 Tsp Double Acting Baking Powder
1 3/4 Cups Finely Diced Apples (with or without skin*) Reserve a small portion of the apples to sprinkle on top of the muffins. This will be about 2 apples.
Crumb Topping
6 Tbsp King Arthur measure for measure
6 Tbsp Brown Sugar
1 1/4 Tsp Cinnamon
Pinch of Salt
2-3 Tbsp Melted Butter (regular or vegan)
Instructions
Preheat oven to 400 degrees. Add a double layer of muffin cups to 12 spots in your muffin tin. (doubling them up prevents overcooking on the bottom.) Set aside. Finely chop the apples and set them aside.
Make the crumb topping: Add to a small bowl all of the dry ingredients and whisk. Pour in the melted butter and use a fork to stir until the mixture becomes crumbly. Set aside.
Make the muffin batter: Add all of the ingredients to your bowl being careful to measure accurately. Reserve a small portion of the chopped apples to put on the tops of the muffins. Whisk until completely smooth. Divide batter among the 12 cups (they should be about 2/3 or a little higher full.)
Top each one with apples and crumb topping. Bake for 25-28 minutes until golden brown, firm to touch and a toothpick comes out clean..
Serve at any temperature. Store in a sealed bag or container at room temperature or freeze for another day.
Did you make this recipe?
Tag @bakingangell on instagram and hashtag it #bakingangell
Bakery Style Apple Cinnamon Crumb Muffins!
PLEASE NOTE: There are TWO recipes at the bottom of the page :). Some people have missed this in other muffin posts. For almost every muffin recipe I try to do a version with egg and then a second one without. Both versions can be made with or without dairy!
Due to their popularity with club members I have been making muffins all year- in every flavor to go with the seasons! Each recipe is incredible!! Truly some of my best work. So far we have posted Blueberry, Lemon Poppyseed, Classic Coffee Cake, Banana Muffins, Peach Crumb Caramel Muffins, Pumpkin Spice cream cheese swirl and now THESE! I will definitely do Orange Cranberry within the next month or so. Then next summer Ill work my way through the remaining popular flavors (such as carrot muffins & zucchini.)
Make sure to try out these Apple Cinnamon Crumb Muffins or the Pumpkin Cream Cheese Swirl this fall! You wont believe how good they are. I promise you’ll LOVE THEM!
These (two) recipes are as good as it gets. I named the series bakery style as they truly taste like they are made with gluten in a nice bakery! They rise a ton & get so fluffy. I would say the batter nearly doubles in size. The texture is tender with a bit of crispiness on the edges. Everything you could possibly want a muffin to be. AS a bonus you’ll notice they are extremely allergen free- made without Gluten, Dairy, Nuts, Eggs & are vegan. (Depending which recipe you choose of course.)
What kind of apples? Should they be Peeled or Skin Left on?
Any variety of apple will work just fine! Of course depending on that variety the number of apples you need to use could change. Ultimately you just want to make sure you end up with around 1 3/4 cups of finely chopped apple. You can peel the skin or leave It right on. I left my skin on and didn’t notice any sort of difference.
Using other gluten free all purpose flour blends
The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.
So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.
Expandex
These muffins are special because of the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.
Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.
Apple Crumb Bakery Style Muffins (vegan version)
Ingredients
Instructions
Did you make this recipe?
Apple Crumb Bakery Style Muffins (Version that uses an Egg)
Ingredients
Instructions
Did you make this recipe?
Gluten Free + Vegan Pumpkin Snickerdoodle Scones
Gluten & Dairy Free Korean Corn Dogs