These gluten free matcha apple crumb muffins are so light, moist, and delicious! It is quick and easy to make!

Gluten Free Matcha Apple Crumb Muffins

Adopted from Eat with Clarity

Wet Ingredients

• 1/3 cup melted butter (lightly cool down)
• 1/2 cup granulated sugar
• 1 cup non-sweetened apple sauce
• 2 eggs (room temperature)
• 1/4 cup milk (room temperature)
• 1 teaspoon vanilla extract
• 2 teaspoons Fuji Apple flavoring from Halo Pastry

Dry Ingredients

• 1 1/4 cups gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 cup almond flour (using Blue Diamond here)
• 1 1/4 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• 3-4 teaspoons matcha powder from Tezumi Tea
• ½ teaspoon salt

Crumb Topping

• 1/4 cups brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoons ground cinnamon
• 1/3 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 2 tablespoons butter, melted

Steps – Crumb Topping

1. Mix brown sugar, granulated sugar, ground cinnamon, and gluten free flour together.
2. Microwave the butter until melted.
3. Add the melted butter into the dry ingredient mix. Stir until the topping looks thick and crumbly. Set aside.

Crumb topping ingredients

Steps – Muffins

1. Preheat the oven to 350°F. Line a muffin tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. In another bowl, add the dry ingredients and mix well
4. Add the dry ingredients to the wet mixture until incorporated.
5. Scoop the batter into the prepared tray.
6. Add about 1 tablespoon of crumb on top of each muffin
7. Bake for 16-20 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.
9. Store in an air-tight container in room temperature for up to 3 days.

Before bake

After bake

Note: You can substitute this recipe with regular all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.