Apple Strussel Muffins, Gluten and Dairy Free

by angelaskitchen on September 11, 2009

Gluten and Dairy Free Apple Strussel Muffins
Recipe type: gluten free, dairy free, gfcf, breads, quick breads, muffins
Serves: 18 to 20 muffins
  • ½ cup GFCF margarine (such as Earth Balance)
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1½ tsp GFCF vanilla
  • 1 cup finely ground rice flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • 1 tsp xanthan gum
  • 1½ tsp GFCF baking powder
  • ¼ tsp salt
  • ⅓ cup GFCF milk substitute mixed with 1 teaspoon lemon juice
  • 2 cups chopped apples
  • Strussel topping:
  • ⅓ c turbinado sugar
  • 1 t cinnamon or pumpkin pie spice
  • 2 T rice flour
  • 2 T potato starch
  • 2 T tapioca starch mixed well
  • Add 2 T soft GFCF margarine and blend with a fork until crumbly
  1. Preheat oven to 350 F.
  2. Beat margarine and brown sugar together until light and fluffy. Add eggs and vanilla and beat well.
  3. Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl. Mix well.
  4. Add dry ingredients to egg mixture and mix just until smooth. Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.
  5. Add apples. Stir just until combined.
  6. Fill muffin liners ⅔ full. Divide strussel topping over muffins (about ½ T for each muffin). Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.
  7. Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.


{ 2 comments… read them below or add one }

Krista February 4, 2015 at 5:44 pm

I made these tonight and they were fantastic!! My husband even said that he couldn’t tell they were gluten/dairy free 🙂


angelaskitchen February 9, 2015 at 8:33 pm

Woo-hoo! That’s what I call a success! Thanks for letting me know. I’m so glad they were a hit. These are one of my family’s favorite muffins. 🙂


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