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 delish!
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.
- 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 1/3 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.
How do you store leftover gluten-free muffins?
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.
If you want more apple ideas, check out these great recipes!
Gluten Free Apple Cinnamon Muffins
- 1 C Gluten Free 1-to-1 Flour Blend (148g) I use Bob's Red Mill
- 1 tsp Baking Powder
- ¼ tsp Salt
- ¼ tsp Apple Pie Spice
- 6 Tbsp Sugar
- 1 Egg
- 3 Tbsp Olive Oil or other light flavor cooking oil
- ⅓ C Non-Dairy Milk regular milk will work too
- ½ tsp Vanilla
- 1 C Apple finely chopped
For the cinnamon swirl
- 2 Tbsp Light Brown Sugar
- ¾ tsp 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.
- In a large bowl, combine the gf flour, baking powder, salt, apple pie spice and sugar. Whisk together until well mixed.
- In a second smaller bowl, crack your egg. Whisk until it's frothy, like soap bubbles.
- Add the oil, milk and vanilla to your whisked egg. Whisk a little more until the mixture is smooth.
- 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.
- Scoop about 2 Tbsp of batter into each muffin cup. It should be less than half full. Sprinkle about 1 tsp 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.
- Serve and enjoy!