When I asked my youngest how she liked the apple muffin she was eating as a snack, she said "I love these peach chunks you put in them."  Ha!  Love the silly things kids say.  Needless to say, the bits of cooked apple in these crumb-topped apple cider muffins are a tasty addition.  I hope you enjoy them!

I think all muffins with crumb topping are so pretty. 

Apple Cider Muffins with Crumb Topping

Preheat oven to 350 F.  Prep 18-20 muffin tins with paper liners. 

Sautéed apples:

In a sauté pan, cook the following over medium heat ~15-20 minutes, until apples are tender: 

1-2 Tbsp butter

2-3 cooking apples, peeled, cored & diced (Use a variety of apple that doesn't turn to mush/applesauce while cooking. Many apple varieties hold their shape nicely.  I usually choose a tart cooking apple). 

1 Tbsp cinnamon

In last minute of cooking, add and stir in: 

1 Tbsp maple syrup

Remove from heat and set aside to cool. 

Crumb topping:

In a large bowl, chop together with a pastry cutter (or crumble with fingers):

1 Tbsp coconut flour

1 Tbsp brown rice flour

1 Tbsp brown sugar

1 Tbsp butter

Set crumb topping in the refrigerator to stay cold while you prepare the muffin batter. 

Muffin batter:

In a large bowl, mix together the dry ingredients (It's important to do this in GF baking to avoid clumps):

1 3/4 cup Kristin's Gluten-Free Flour Mix (OR 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup tapioca starch, 1/4 cup cornstarch, 1/2 tsp xanthan gum)

3/4 cup brown sugar (you can make these with less sugar - 1/4 brown sugar instead of the 3/4 cup - just add an extra 1/4 cup apple butter/sauce and you'll be good to go!)

1/4 cup white sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

Add and mix well: 

1/2 cup apple cider (fresh pressed apple juice)

6 Tbsp oil

1/4 cup apple butter OR apple sauce (or a bit of both - I find apple butter adds some nice spices and a richer flavor)

2 eggs

1 tsp vanilla extract

cooled apples from above (warm is okay, just not piping hot) 

Divide batter between 18-20 muffin tins, lined with paper liners.  Fill 2/3 with batter.  

Batter divided into muffin tins.

Divide the crumb topping from above on top of the muffins.  

Topped with crumb topping!

Bake at 350 F for 20-23 minutes, until nicely browned.  Remove and let rest 5-10 minutes before removing to a cooling rack to cool.  Enjoy!!!

Fresh from the oven! Let these rest 5-10 minutes before removing to the cooling racks.  

Apple Cider Muffins with Crumb Topping by Successfully Gluten Free!