These Apple Cinnamon Muffins are the best muffins for Fall! They're moist, tender, bursting with sweetness from soft apple pieces, and spiced with cinnamon and nutmeg. Just 10 minutes of prep!
Gluten-Free Apple Cinnamon Muffins
These apple cinnamon muffins are one of my favorite things to make to celebrate apple season...and they're a great way to use up any apples you have on hand!
They're soft, tender, and deliciously moist peppered with sweet apples and infused with warm cinnamon and nutmeg. They're the perfect texture and the perfect amount of sweetness.
In just over half an hour, you'll have a tin-full of fluffy, fruit-filled, deliciously spiced goodies that the whole family will love!
Make a double batch and freeze them to keep them on hand all throughout the Fall months.
Tips and Notes
- Check your ingredients. To ensure that these muffins are 100% gluten-free, be sure to check all of your ingredients, including the spices, baking powder, and oil.
- Line or grease the pan. You can coat the pan in a light layer of cooking spray or line it with paper liners. Either one works! This helps prevent the muffins from sticking.
- 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 them a little extra sweet by sprinkling a little bit of brown sugar or cinnamon sugar on the tops of the muffins before baking.
- Make them nutty. Try giving your muffins a bit of nutty crunch with chopped walnuts, pecans, or almonds.
- Use pear instead! Love pear? Make pear cinnamon muffins by using deliciously ripe pear in place of the apple.
Here are a few of my favorite pairings:
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.
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. Wrap individual muffins in plastic wrap followed by foil, drop in a freezer safe container or freezer bag, then freeze for up to 2 months.
Reheat: When you're ready to enjoy your 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.
Frequently Asked Questions
What Are the Best Apples for Baking Muffins?
Any kind of apples will work for these easy apple cinnamon muffins! Enjoy the sour tartness of Granny Smith apples, the mellow sweetness of Red Delicious, the burst of freshness from Honeycrisp apples or Pink Lady apples...you really can't go wrong!
Each apple variety has a unique fruitiness that balances the woodsy blend of cinnamon and nutmeg in this recipe. Feel free to use a single variety or mix and match for a blend of delicious apple flavor!
What is the Secret to Moist Muffins?
There are a few of secrets to moist, tender, and fluffy muffins:
- Measure your dry ingredients carefully. For the most accurate measurement, spoon the flour into the measuring cup and level it off gently with a flat edge. This prevents it from getting too packed in, which can result in dry muffins. We want the ratio of wet ingredients to dry ingredients to be perfect!
- Plenty of fat. Make sure you use enough oil, butter, or a combination of the two in your muffin batter.
- Don't over-mix! Over-mixing can result in a dense, dry texture. Mix only until just combined!
Will Muffins Rise Without Baking Soda?
You'll need either baking soda, baking powder, or a combination of the two to ensure your muffins rise. These leavening agents give the batter just enough lift to achieve the perfect texture.
Each one has a slightly different effect on the muffins, give muffins their airy lift.
Recipe Card with Ingredient Amounts and Instructions
- 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 kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 2 apples, medium in size, peeled and diced
- 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 kosher 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. Use a ⅓ cup measuring cup to fill each muffin cavity (about ½ to ⅔ full), and place the remaining diced apples on top.2 apples
- 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, FAQs, and storage options.