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!

Inspired by a recipe from the NYTimes, I came up with these yummy baked apple cider donuts.  A recommendation - don't forget to butter and flour the pan or you'll end up pulling out the donut holes in pieces and having cake crumble instead of donuts.  I only have one donut pan, so I had to make these in batches, which worked.  I ran the back of the pan in cold water, wiped out the pan and re-buttered and floured between batches.   These are such a fun, special treat! Enjoy! 

Tasty Baked Apple Cider Donuts!  They're nice and light and airy, too.  

Baked Apple Cider Donuts

Makes ~18 donuts

Preheat oven to 350 F.  Butter and flour your metal donut baking pan (with GF flour mix or just brown or white rice flour).  This will make ~18 donuts, so I make mine in batches since I only have one pan.   Do NOT miss any spots with the butter and flour or the donuts can stick.  

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

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)

1 tsp cinnamon

1 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

1/2 tsp nutmeg

In another large bowl or in a mixer, mix until well combined: 

1/2 cup apple cider

6 Tbsp oil

1/4 cup apple butter or applesauce

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 sugar

2 eggs

1 tsp vanilla

Mix dry ingredients into wet and stir until smooth.  Spoon the batter into the prepared donut pan filling them about 1/2 full.   

Filled 1/2 full, ready to bake.  

Bake at 350 F for about 12-15 minutes, until a nice, golden browned.   

While the donuts are baking, prepare the butter and cinnamon sugar mixture for the topping. 

Melt in a small bowl: 

6 Tbsp butter

Mix in a separate bowl: 

1/2 cup sugar

1 Tbsp cinnamon

Remove cooked donuts from pan to wire rack.  

Brush the donuts with melted butter and immediately sprinkle with cinnamon sugar mixture.  These are best piping hot from the oven.  However, leftovers do store well for a day or two on the counter in a tupperware.  You can also freeze them.  Reheat leftovers for the best taste.  Enjoy!!! 

Freshly buttered and sprinkled with cinnamon-sugar.  My kids love helping with this part. 

An Apple Cider Donut - Yum!

Baked Apple Cider Donuts Recipe by Successfully Gluten Free!