Gluten Free Applesauce Streusel Muffins
 
Prep time
Cook time
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Bring on the morning with these perfectly sweetened Gluten Free Applesauce Streusel Muffins. You'll immediately fall in love with the combination of warm spices and sweet apple flavors. Plus, who can resist a crumbly, crunchy topping???
Author:
Recipe type: Breakfast
Serves: 12-14 muffins
Ingredients
  • For the muffins:
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 tablespoons pure maple syrup
  • ½ cup melted butter (1 stick or 8 tablespoons)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup unsweetened applesauce
  • 1 teaspoon salt
  • 1¼ teaspoons baking soda
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon xanthan gum*
  • 2 cups high quality gluten free all-purpose flour (or my preferred blend of ½ cup brown rice flour, ½ cup white rice flour, ⅓ cup coconut flour, ⅓ cup tapioca starch, ¼ cup cornstarch or potato starch)
  • For the topping:
  • 4 tablespoons cold butter
  • ¼ teaspoon cinnamon
  • dash of salt
  • ¼ cup brown sugar
  • ⅓ cup high quality gluten free all-purpose flour (or my preferred blend of 2 tablespoons white rice flour, 2 tablespoons brown rice flour, and 1 tablespoon cornstarch or potato starch)
  • 3 tablespoons gluten free old fashioned oats
Directions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside.
  2. Begin making muffins by mixing together granulated sugar, brown sugar, maple syrup, and melted butter. Mix on low until smooth. Add eggs and mix until incorporated. Add vanilla and applesauce and mix until smooth.
  3. In a smaller mixing bowl, sift together salt, baking soda, cinnamon, nutmeg, xanthan gum (if needed), and gluten free flour blend. Add dry ingredients to wet and mix until well incorporated, scraping down the sides as needed.
  4. Fill muffin tins ⅔ way full with batter.
  5. Begin making topping. In a small mixing bowl mix together cinnamon, salt, brown sugar, and gluten free flour blend. Cut butter into tablespoon size slabs. Using a fork or pastry blender, cut butter into dry ingredients until pea size pieces of streusel form. Toss in oats. Mix with fingers to distribute evenly.
  6. Divide streusel evenly over tops of muffin batter. Gently press topping into batter so it sticks. Bake muffins at 350 degrees for 25-28 minutes or until browning and tops spring back at touch of a finger and toothpick inserted into center comes out clean.
  7. Remove muffins from oven and cool in pans on a cooling rack for 3-5 minutes. Gently transfer muffins from tin onto cooling rack to continue cooling.
  8. Store leftover muffins in an airtight container at room temperature for up to 3 days, in fridge for up to 1 week, or in freezer for up to 3 months.
Notes
*Only add if your gluten free flour blend doesn't already contain xanthan gum or guar gum.

NOTES ON THE RECIPE:
You may use your own all purpose flour blend, or a blend that you bought from the store. However, for best results, use my recommended blend.

Make sure to pack your brown sugar. Granulated sugar should be spooned and gently leveled, but most recipes for brown sugar require it to be packed, or pressed down firmly into the measuring cup.

Use unsweetened applesauce or reduce the sugar by 1 tablespoon.

Old fashioned oats are best for baking. The quick cooking oats don't hold their structure or chew after so much time in the oven.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-applesauce-streusel-muffins/