For the muffins:
  • 1/2 c granulated sugar
  • 1/2 c brown sugar
  • 2 c Better Batter Gluten Free Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbl cinnamon
  • 2 medium apples (such as Gala or Granny Smith), peeled, cored, and diced; reserve 2 Tbl for topping
  • 2 eggs
  • 1 c buttermilk
  • 1/2 stick unsalted butter, melted
For the crumble topping: Cooking spray or paper muffin liners


Preheat and prep. Preheat oven to 400 degrees. Either spray muffin pan with cooking spray or line with muffin papers. This recipe makes 12 standard sized muffins or 4 dozen mini muffins. Prepare the dry ingredients. In a large bowl, mix together the sugars, flour, baking soda, salt, and cinnamon. Add in diced apples (use a smaller dice for mini muffins) and toss to coat apples in flour mixture. Prepare the wet ingredients. In a medium bowl, whisk buttermilk, melted butter, and eggs. Add the buttermilk mixture to the flour and apple mixture, and gently fold until just combined, being careful not to over mix. Prepare the crumb topping and bake. Divide the batter between the muffin tins using an ice cream scoop or a large spoon. In a small bowl combine the reserved brown sugar, flour, cinnamon, and melted butter. Using a fork, mix until no dry flour remains. Stir in reserved chopped apples. Sprinkle each standard size muffin with a teaspoon of crumb topping and carefully spread over the top of the batter. Bake 17-20 minutes for standard sized muffins, 8-10 minutes for mini muffins. Allow muffins to cool slightly before removing them from the muffin pan and cooling on a wire rack. These muffins freeze well.