The Recipe: Gluten and Dairy Free Apple Strussel Muffins


  • 1/2 cup GFCF margarine, such as Earth Balance
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 1/2 tsp GFCF vanilla
  • 1 cup finely ground rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 tsp xanthan gum
  • 1 1/2 tsp GFCF baking powder
  • 1/4 tsp salt
  • 1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice
  • 2 cups chopped apples
  • Strussel topping:
  • 1/3 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


  • Preheat oven to 350 F.
  • Beat margarine and brown sugar together until light and fluffy. Add eggs and vanilla and beat well.
  • Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl. Mix well.
  • 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.
  • Add apples. Stir just until combined.
  • Fill muffin liners 2/3 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.
  • 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.