If you’re looking for a scrumptious gluten free muffin recipe, then you’ve come to the right place. These Applesauce Walnut Muffins are lightly spiced, filled with chopped walnuts, and topped with a simple, yet delicious crumbly streusel topping.
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These Applesauce Walnut Muffins are best enjoyed, in my opinion, when they’re warmed up. I like to heat my muffins in the microwave for several seconds to get them nice and soft. And, don’t forget the butter! Spreading a little butter over them just takes the flavor over the top!
They’re so easy to make and are a great choice as a side to breakfast or as an afternoon snack with tea or coffee.
Want more scrumptious breakfast ideas? Here are some of our favorites:
- Coffee Cake Banana Nut Mini Loaves
- Fluffy Banana-Pecan Pancakes (gluten-free)
- Gluten-Free Honey Walnut Bread
- Gingerbread Cinnamon Rolls
Making Applesauce Walnut Muffins
Make sure you have a muffin pan on hand and muffin liners; to make it easier to get the muffins out of the tin.
Preheat oven to 400° and line muffin tin with paper liners and set aside.
In a stand mixer with paddle attachment, cream together softened butter and sugar until blended.
Next, add in the eggs and vanilla and continue to blend until just combined.
Pour in applesauce and blend on medium/high speed again.
Next, sift in dry ingredients into the wet ingredients. Blend on medium/high speed until mixture is incorporated.
Toss in the walnuts and mix by hand with a spatula.
Now, it’s time to make the streusel topping
Melt the butter in a small microwavable bowl. Add in the brown sugar and cinnamon and mix until combined.
Add in the flour and rolled oats and stir everything by hand until it forms a crumbly mixture.
Fill each muffin liner a little more than half way filled with batter. Add crumbly streusel topping to the tops of muffin batter and bake for about 15-18 minutes. Ours baked for 18 minutes and turned out perfect.
Yours may need to bake a little less or more depending on your oven. You can tell that they’re done when you stick a toothpick in the center of a muffin and it comes out clean.
Makes about 35 muffins. Enjoy!
How Long Will These Applesauce Walnut Muffins Last?
These Applesauce Walnut Muffins are so good, they shouldn’t last long, if you know what I mean. However, you’ll more than likely have some left over muffins after making them, so I suggest keeping them in an airtight container and sticking them in the fridge. They will last for about 5-7 days that way.
Alternatively, these muffins can be frozen. Just wrap each muffin in plastic wrap and place them in a gallon size freezer bag. Remember to get rid of the air in the bag! They’ll stay good in the freezer for about a month.
Can I Substitute the Walnuts?
Yes! If you don’t like the walnuts, try substituting your favorite nut instead. May I suggest chopped pecans? Or, if you don’t want any nuts, you can leave them out altogether.
You may even want to add dried fruit, if that’s your jam. You could try dried apple pieces, raisins, or dried cranberries. Go ahead and give that a try and let us know how it turns out!
Applesauce Walnut Muffins
Ingredients
Muffins:
- 1 c. butter, softened
- 2 c. granulated sugar
- 2 eggs
- 3 tsp. vanilla extract
- 2 c. unsweetened applesauce
- 4 c. gluten free flour, Bob's Red Mill GF 1 to 1 Baking Flour
- 2 tsp. baking soda
- 1 tsp. ground clove
- 2 tsp. allspice
- 3 tsp. ground cinnamon
- 2 c. chopped walnuts
Struesel Topping:
- 1 stick butter, melted
- 1/2 c. brown sugar, packed
- 1 tsp. ground cinnamon
- 1 c. gluten free flour
- 1/2 c. gluten free rolled oats, uncooked
Instructions
- Preheat oven to 400° and line muffin tin with paper liners and set aside.
- In a stand mixer with paddle attachment, cream together softened butter and sugar until blended.
- Next, add in the eggs and vanilla and continue to blend until just combined.
- Pour in applesauce and blend on medium/high speed again.
- Next, sift in dry ingredients into the wet ingredients. Blend on medium/high speed until mixture is incorporated.
- Toss in the walnuts and mix by hand with a spatula.
Now, it's time to make the streusel topping
- Melt the butter in a small microwavable bowl. Add in the brown sugar and cinnamon and mix until combined.
- Add in the flour and rolled oats and stir everything by hand until it forms a crumbly mixture.
- Fill each muffin liner a little more than half way filled with batter. Add crumbly streusel topping to the tops of muffin batter and bake for about 15-18 minutes. Ours baked for 18 minutes and turned out perfect.
- Yours may need to bake a little less or more depending on your oven. You can tell when they're done when you stick a toothpick in the center of muffin and it comes out clean.
- Makes about 35 muffins. Enjoy!
Nutrition
Please let us know what you think about these muffins in the comment section below. Also, rate this recipe while you’re at it!
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