Gluten Free Apple Cinnamon Muffins
Our Gluten Free Apple Cinnamon Muffin recipe is perfect for the autumn season. These muffins are moist, tender, filled with fresh apple pieces and a blend of cinnamon and nutmeg. They are a great make-ahead breakfast option, requiring just 10 minutes of prep time.
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
- Preheat the oven to 375°F and prepare a muffin pan by lining it with liners or spraying it with nonstick cooking spray.
- 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.
- Fold the diced apples into the mixture, saving around ¼ cup to sprinkle on top of the muffins.
- 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.
- Bake for 20-25 minutes until lightly browned or until a toothpick comes out clean when inserted into the center.
Kim’s Tips
Tips
- Peel the apples. When cooked, apple peel can take on an unpleasant, slightly chewy texture. For the best results, I recommend removing the peel first.
- Dice the apples evenly. Be sure that your apple pieces are small and even in size so they cook at the same rate.
- Don’t over-mix! When you’re combining all of the ingredients, mix only until just combined and no longer. A little lumpiness is what gives the muffins their light texture. Over-mixing can result in dense rather than tender muffins.
- Add a topping. Make your gluten free apple spice muffins extra sweet by sprinkling a little bit of cinnamon sugar, streusel topping, or crumb topping on the tops of the muffins before baking. It’s like having a an apple crumble pie for breakfast.
- Use pear instead! Love pear? Make gluten free pear muffins by using ripe pear in place of the apple.
- Try cinnamon chips. Add ½ cup of gluten free cinnamon chips for extra cinnamon flavor.
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.
Ingredients
- 1 ¾ cup (210 g) gluten-free flour blend, (See note.)
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and cooled slightly
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 2 apples, medium in size, peeled and diced
Instructions
- Preheat the oven to 375°F, and line a muffin pan with liners or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine all the ingredients EXCEPT the apples. Stir until just combined.1 ¾ cup (210 g) gluten-free flour blend1 cup (240 ml) whole milk¾ cup (150 g) granulated sugar½ cup (113 g) unsalted butter2 large eggs2 teaspoons baking powder1 teaspoon pure vanilla extract½ teaspoon salt½ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon baking soda
- Fold in the diced apples, reserving about ¼ cup to dot over the tops of the muffins.2 apples
- Use a ⅓ cup measuring cup to fill each muffin cavity (about ½ to ⅔ full), and place the remaining diced apples on top.
- Bake for 20-25 minutes until lightly browned or until a toothpick inserted into the center comes out clean.
- Serve warm. See post for tips and storage options.