These gluten-free apple cinnamon muffins are perfect for apple
season. With a cinnamon swirl ribbon and chunks of fresh apples inside,
they kind of remind me of apple fritters (only not fried, of
course). They are perfect for a quick breakfast and so easy to make.
They got my picky son’s seal of approval, so you know they must be
Why You'll Love This Gluten-Free Apple Muffin Recipe
- It's filled with fall flavor but they're great any time of year.
- They make the perfect breakfast or afternoon snack.
- No mixer required.
- This easy recipe is gluten free and dairy free!
What ingredients go into these apple cinnamon muffins?
Gluten-Free Flour – for almost all of my recipes, I use Bob’s Red Mill 1:1 Gluten Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different. For best results, weigh your flour. And if you're using another flour blend, make sure it contains xanthan gum .
White & Brown Sugar – White sugar for the muffin and light brown sugar for the cinnamon swirl.
Baking Powder – A little bit of baking powder helps the muffins grow nice tall muffin tops.
Oil – I use olive oil or vegetable oil, but any light flavored cooking oil will do.
Egg – Just one large egg to hold everything together.
Vanilla Extract – Just a hint of vanilla to sweeten the flavor.
Milk – I usually use unsweetened coconut milk (the kind in the carton) in my baking recipes. You can use any non-dairy or dairy milk in the same measure.
Cinnamon & Apple Pie Spice – You can’t have cinnamon swirl without cinnamon.
Apple – Just one diced apple, preferably Granny Smith or another good baking variety.
How to make the best gluten free apple cinnamon muffins
The key to getting those amazing muffin tops like you see in a bakery comes from the mixing method. I always use what is known as the “muffin method” for my recipes. It’s very simple:
- Step 1: Combine all of your dry ingredients into a large mixing bowl. Whisk together until well mixed.
- Step 2: Whisk your egg in a second small bowl until it’s frothy, like soap bubbles.
- Step 3: Add the remaining wet ingredients to your egg and whisk until smooth.
- Step 4: Pour the wet ingredients into the dry and fold together just until the dry is incorporated.
- Step 5: Add the chopped apples and fold a few more times.
- Step 6: Divide the batter into a lined muffin tin. Fill the cups about ⅓ full.
- Step 7: Sprinkle the cinnamon sugar over the batter. Then cover the cinnamon mixture with the remaining muffin batter.
- Step 8: Bake in a hot oven. The blast of heat will help set the outsides of the muffin before the insides cook completely. This forces the top of the muffins to grow nice and tall.
Check for done-ness by gently poking the top of the muffin and if it springs right back it is done. If you take them out too soon, the tops will sink a little and they may be gummy inside.
Transfer your muffins from the muffin tin to a cooling rack within 10 minutes of removing them from the oven. This helps ensure the bottoms won't become soggy from condensation.
Store leftover muffins in an airtight container in the refrigerator. Muffins will last up to 3 days.
Reheat individual for about 15 seconds in the microwave prior to serving.
These muffins can also be frozen. Simply place leftover, cooled muffins in a freezer bag and try to remove as much of the extra air as possible. Muffins can be stored in the freezer up to 3 months. Bring to room temperature or reheat before serving.
Frequently Asked Questions
First, mix the batter just until it’s combined.
Second, fill the muffin cups right to the top.
Third, bake in a hot oven. This causes the tops to grow tall just like you see in a bakery.
No. Use paper liner cups in your muffin pan instead of greasing. Greasing actually makes the sides slick so the batter has nothing to hold on to as it grows. Using paper lines let the muffins grow tall and keeps the clean up easy.
Granny Smith are usually the preferred variety for baking because they do not become too soft after being cooked. However, I really like the sweetness of golden varieties.
If you want more apple ideas, check out these great recipes!
Pin this recipe for later! If you make this recipe please leave a rating and a comment letting me know how you like it. Thanks for your support!
Easy Gluten Free Apple Muffins
- 1 Cup Gluten Free 1-to-1 Flour Blend (148g) I use Bob's Red Mill
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Apple Pie Spice
- 6 Tablespoon Sugar
- 1 Egg
- 3 Tablespoon Olive Oil or other light flavor cooking oil
- ⅓ Cup Non-Dairy Milk regular milk will work too
- ½ teaspoon Vanilla
- 1 Cup Apple finely chopped
For the cinnamon swirl
- 2 Tablespoon Light Brown Sugar
- ¾ teaspoon Cinnamon
- Preheat oven to 400F degrees. Line 6 muffin cups with paper liners.
- Combine the brown sugar and cinnamon in a small bowl. Set aside.2 Tablespoon Light Brown Sugar, ¾ teaspoon Cinnamon
- In a large bowl, combine the gf flour, baking powder, salt, apple pie spice and sugar. Whisk together until well mixed.1 Cup Gluten Free 1-to-1 Flour Blend (148g), 1 teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Apple Pie Spice, 6 Tablespoon Sugar
- In a second smaller bowl, crack your egg. Whisk until it's frothy, like soap bubbles.1 Egg
- Add the oil, milk and vanilla to your whisked egg. Whisk a little more until the mixture is smooth.3 Tablespoon Olive Oil, ⅓ Cup Non-Dairy Milk, ½ teaspoon Vanilla
- Pour the wet ingredients into the dry and fold together with a spatula, about 10 strokes.
- Add the diced apple and fold about 5 more times until it's evenly distributed.1 Cup Apple
- Scoop about 2 tablespoon of batter into each muffin cup. It should be less than half full. Sprinkle about 1 teaspoon of the cinnamon sugar over the batter. Scoop the remaining batter on top of the cinnamon. The cups will be almost filled to the top. You can sprinkle the tops with any remaining cinnamon sugar.
- Let the batter sit about 10 minutes before baking.
- Bake for 25-27 minutes in preheated oven. Check for done-ness by gently poking the top of a muffin. If it springs right back, the muffins are done. If the indention stays, bake another 2 minutes and check again.
- Remove muffins from the tin within 10 minutes of the end of baking to avoid wet bottoms from the condensation in the pan as it cools.