Gluten-Free Apple Crumble Muffins (Psyllium Husk Version)
An updated version of my gluten-free apple crumble muffins. Psyllium husk powder replaces the xanthan gum in the batter for a tender crumb that holds together around the apple chunks. The streusel topping is unchanged — psyllium would make it gummy instead of crisp.
Streusel topping
- ¾ cup plain gluten-free flour blend, xanthan-free (Doves Farm Freee) 90 g
- ¼ cup light brown soft sugar 50 g
- 1 tsp ground cinnamon
- ¼ tsp xanthan gum omit if your flour blend already contains it
- 3 Tbsp cold unsalted butter 45 g, cubed
Muffin batter
- ¾ cup light brown soft sugar 150 g
- 55 g unsalted butter melted and cooled until warm
- 2 Tbsp sunflower or vegetable oil 25 g, or another neutral oil
- ⅓ cup full-fat plain or Greek-style yoghurt 75 g, at room temperature
- 2 large eggs at room temperature
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 2 cups plain gluten-free flour blend 240 g, same xanthan-free blend as above
- 2 tsp psyllium husk powder 6 g — replaces the xanthan gum in the batter; see Notes
- 1¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 3 medium tart, firm apples about 450 g total — Braeburn, Granny Smith, Pink Lady, or Jazz; peeled, cored, and cut into 1/2-inch pieces
Honey glaze (optional)
- 1 Tbsp butter
- 2 Tbsp honey
- Make the streusel. Whisk together the flour blend, brown sugar, cinnamon, and xanthan gum in a large bowl. Add the cubed cold butter and rub it in with your fingertips until crumbly, with a mix of small crumbs and larger pea-sized clumps. Set aside.
- Move an oven rack to the middle position and preheat to 375°F (190°C). Line 10 cups of a standard 12-cup muffin pan with paper liners.
- Mix the wet ingredients. In a large bowl, whisk the brown sugar, melted butter, oil, yoghurt, eggs, and vanilla until well combined.
- Mix the dry ingredients. In a separate large bowl, whisk the flour blend, psyllium husk powder, baking powder, baking soda, salt, cinnamon, and ginger.
- Add the dry ingredients and the chopped apples to the wet ingredients. Fold together with a rubber spatula or wooden spoon into a fairly thick batter, mixing until no flour clumps remain and the apple chunks are evenly distributed. (The apples pick up a coating of the dry mixture as you fold, which helps keep them suspended in the batter.)
- Rest the batter for 10–15 minutes. The psyllium hydrates and thickens the batter, which keeps the apple chunks from sinking. If the rested batter looks stiff, loosen it with 1 tablespoon of milk.
- Divide the batter evenly among the 10 liners, filling each to the brim — a generous fill gives tall, domed bakery-style muffins, and the thick batter will not overflow. Sprinkle the streusel generously over each muffin; you should use it all.
- Bake for 20–24 minutes, until well risen, golden brown on top, and a toothpick inserted into the center comes out clean. When in doubt, give them another 2–3 minutes — psyllium holds moisture and can mask slight underbaking.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
- Honey glaze (optional). Melt the butter in a small skillet over low heat, stir in the honey until dissolved, and brush over the warm muffins.
Psyllium replaces the xanthan gum in the batter only. The streusel keeps its xanthan gum for a crisp, crumbly texture.
If your flour blend already contains xanthan gum, omit the 1/4 tsp in the streusel and reduce the psyllium to 1 1/2 tsp.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first.
Do not overmix once the wet and dry ingredients are combined — fold just until the flour disappears.
If your flour blend already contains xanthan gum, omit the 1/4 tsp in the streusel and reduce the psyllium to 1 1/2 tsp.
Using whole psyllium husks? Use 1 tablespoon and grind to a fine powder first.
Do not overmix once the wet and dry ingredients are combined — fold just until the flour disappears.