Gluten Free Apple Cinnamon Muffins

Easy Gluten Free Apple Muffins

John has created some amazing gluten free apple cinnamon muffins. They’re one of my all time favorite muffin recipes. A while back, I followed a gluten-free diet for a short time, and John made these apple muffins for me.

They smell so good as they bake! The blend of cinnamon and nutmeg gives your home a fall scent, no matter what time of year you bake them.

The texture is spot-on! It’s soft, moist, and not dry like many muffin recipes. You’d never guess they’re gluten-free!

Looking for more apple recipes? Try our apple turnovers with puff pastry, homemade apple crisp, and slow cooker apple cider.

How to Make Apple Cinnamon Muffins

1. Preheat the oven to 375°F and prepare a muffin pan by lining it with liners or spraying it with nonstick cooking spray.
2. Mix the gluten-free flour blend, whole milk, sugar, butter, eggs, baking powder, vanilla extract, salt, ground cinnamon, nutmeg, and baking soda in a large mixing bowl. Stir until just combined.
3. Fold the diced apples into the mixture, saving around ¼ cup to sprinkle on top of the muffins.

4. Fill each muffin cavity about halfway to two-thirds full using a ⅓ cup measuring cup, then place the rest of the diced apples on top.
5. Bake for 20-25 minutes until lightly browned or until a toothpick comes out clean when inserted into the center.

Kim’s Tips

Storage

Room Temperature: To store leftover apple muffins, place them in a single layer in an airtight container lined with paper towels. They will stay fresh for 3-4 days. 

Refrigerator: These muffins stay fresh in the fridge for 4-5 days.

Freezer: To freeze your muffins, wrap each individual muffin in plastic wrap followed by foil. Drop them into an airtight container or plastic bag and freeze for up to 2 months.

Reheat: When you’re ready to enjoy your apple and cinnamon muffins again, wrap them in foil and bake them at 250ºF for 12-15 minutes. Alternatively, microwave for 10-15 seconds or until heated through. 

FAQs (Frequently Asked Questions)

What kind of apples work best in muffins?

When choosing apples for muffins, opt for a variety that balances sweetness and tartness while holding its shape during baking. Good choices include Granny Smith, Honeycrisp, and Gala apples. 

Granny Smith apples, known for their tartness, create a nice contrast to the sweet, muffin batter. Honeycrisp and Gala apples, on the other hand, offer a naturally sweet flavor and a firmer texture that withstands the baking process well. Ultimately, your choice of apple may vary based on personal preference and the desired outcome of the recipe.

Can I use oil in place of butter?

Yes, you can use oil in our apple cinnamon muffins instead of butter. Using oil will make the muffins more moist and tender. However, it’s important to note that oil might slightly alter the taste as butter adds flavor.

A good rule of thumb is to use a neutral-tasting oil, like vegetable or canola oil, to minimize the impact on the flavor. Use the same amount of oil as butter in the recipe.

Does gluten free all-purpose flour work in this recipe?

Gluten free all-purpose flour alone will not work for this recipe. You will need a blend that includes xanthan gum or a similar binding ingredient. Traditional gluten flours give elasticity and structure to baked goods, which gluten-free flours often lack. 

Xanthan gum or similar ingredients mimic these properties, ensuring your muffins maintain a desirable texture and cohesion. Without these ingredients, your cinnamon apple muffins might be crumbly and may fail to rise properly.