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Apple Cinnamon Muffins (Gluten-Free)

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Bursting with the brightness of crisp apples, these Apple Cinnamon Muffins are a delicious delight sure to deliver on the cozy Fall feelings you’re looking for. Bonus points: they’re gluten-free!

Accompany these Apple Cinnamon Muffins with Breakfast Scramble, Baked Oatmeal, and Roasted Potatoes for a bountiful brunch spread.

Spiced muffin on a wire rack.

Apple Cinnamon Muffins

One of the most idyllic scenes has got to be rows and rows of apple trees rustling in the delicate autumn breeze. Whether you spend a morning picking in a local orchard or seconds rummaging in a grocery display, you’re only two juicy apples away from fresh-baked Apple Cinnamon Muffins!

Any apple will make for some mouthwatering muffins. From the sour tartness of a Granny Smith to the mellow sweetness of a Red Delicious, each apple variety has a unique fruitiness that balances the woodsy blend of cinnamon and nutmeg in this recipe. You can even mix and match! Pair up different types of apples for a dulcet duet.

Apple Cinnamon Muffins achieve their gluten-free status with flour blends like King Arthur Measure for Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Simply mix up the batter and fold in the diced apples of your choice and, in just over half an hour, you’ll have a tinful of fluffy, fruit-filled goodies the whole family will love!

How To Make Apple Cinnamon Muffins

  1. Preheat the oven to 375°F, and line a muffin pan with baking cups or spray with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, combine all the ingredients EXCEPT the apples. Stir until just combined.
  3. Fold in the diced apples, reserving about ¼ cup to dot over the tops of the muffins. 
  4. Using a ⅓ cup measuring cup to scoop the batter, fill each muffin hollow about halfway. Place a pinch of the remaining diced apples on each of the mounds of batter.
  5. Bake until lightly browned, for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Serve warm.
Collage showing how to make apple cinnamon muffins.

Tips and Variations

  • Crumble some brown sugar over the muffins before baking for a syrupy crunch! 
  • Make these muffins vegan by substituting the eggs for ½ cup of unsweetened applesauce, the whole milk for soy milk, and the butter for refined coconut oil.
  • Try pears instead of apples for a creative twist!
  • DO NOT overmix the batter! A little lumpiness is what gives muffins their light texture.
  • Add some chopped walnuts, pecans, or almonds for a bit of crunch.
  • To ensure your muffins are gluten-free, make sure to use all gluten-free ingredients. That would include the spices, baking powder, oil, etc.
Close up of an apple cinnamon muffin on a rack.

Do you have to peel the apples for apple cinnamon muffins?

We recommend peeling the apples for this recipe. Leaving the peels on can cause the muffins to have an unpleasant texture around the apple pieces.

What kind of apples work best for muffins?

Any variety will work, but we love to use a crisp apple that holds up well to baking and doesn’t get mushy. Our favorite are Honeycrisp or Braeburn apples.

Storage and Reheating

Countertop: In a single layer, store your Apple Cinnamon Muffins in an airtight container lined with paper towels for up to 3-4 days.

Freezer: Wrap the individual muffins in plastic wrap, then in foil. Drop them into a freezer-safe container or plastic bag, and they’ll stay fresh for about 2 months.

Oven: These Apple Cinnamon Muffins are just as scrumptious at room temp, but you can reheat them by wrapping them in aluminum foil and baking in a 250°F oven for 12-15 minutes.

Microwave: These muffins heat well in the microwave for 10-15 seconds.

Apple cinnamon muffins on a wire rack.

Apple Cinnamon Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Bursting with the brightness of crisp apples, these Apple Cinnamon Muffins are a delicious delight sure to deliver on the cozy Fall feelings you’re looking for. Bonus points: they’re gluten-free!

Ingredients

  • 1 ¾ cup gluten free flour blend (similar to King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 Baking Flour)
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • 2 medium apples, peeled and diced

Instructions

  1. Preheat the oven to 375°F, and line a muffin pan with liners or spray with nonstick cooking spray. Set aside.
  2. In a large mixing bowl, combine all the ingredients EXCEPT the apples. Stir until just combined.
  3. Fold in the diced apples, reserving about ¼ cup to dot over the tops of the muffins. Use a ⅓ cup measuring cup to fill each muffin cavity (about ½ to ⅔ full), and place the remaining diced apples on top.
  4. Bake for 20-25 minutes until lightly browned or until a toothpick inserted into the center comes out clean.
  5. Serve warm. See post for storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 218mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 4g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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