I remember a morning that started with the kind of chill that makes you want to stay wrapped in your favorite blanket just a little longer. I was half-distracted, chopping apples while the scent of cinnamon slowly filled the kitchen. Somewhere between mixing batter and sneaking tastes, my mind wandered to how these muffins would be just right with a cup of tea and a good book. The muffins baked up golden and soft, with little pockets of apple that made each bite a little surprise. I wasn’t in a rush, so I let them cool just a bit—though I admit I grabbed one warm, and it was perfect in its imperfection, a little crumb stuck to my fingers, and all.
There’s something quietly satisfying about these gluten free apple cinnamon muffins. They don’t scream for attention but invite you to pause and savor a moment that’s all yours.
- Soft and moist texture with a tender crumb that doesn’t crumble apart.
- Subtle warmth from cinnamon and nutmeg that’s never overpowering.
- Use of fresh apples makes every bite pleasantly juicy and fresh.
- Simple ingredients come together quickly—no complicated steps, which is kind of the point.
- They’re great for breakfast or a snack, but keep in mind they’re best enjoyed within a few days or frozen for later.
If you’re new to gluten free baking, don’t worry. These muffins come together with basic equipment and ingredients you probably already have around. They’re forgiving if you mix just a little too much or not enough—something I tested myself on a busy morning.
PrintGluten Free Apple Cinnamon Muffins
Delicious and moist gluten free apple cinnamon muffins made with fresh apples, warm cinnamon, and a tender crumb. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
2 cups gluten free all-purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups peeled and diced apple (about 1 medium apple)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the gluten free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, whisk the granulated sugar, light brown sugar, and eggs until smooth and slightly fluffy.
Add the unsweetened applesauce, whole milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Whisk until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
Fold in the diced apples evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Kitchen Notes: I usually bake these in a standard muffin tin lined with paper liners, which makes cleanup easier and keeps the muffins soft on the edges. They pair wonderfully with a smear of butter or a drizzle of honey, especially when just slightly warm. If you want to switch things up, sometimes I swap the diced apples for pears or add a handful of chopped walnuts, though I haven’t tried those variations enough to swear by them. A touch of orange zest could add a fresh twist, but again, I haven’t experimented with that much.
FAQ: These muffins freeze well—just pop them in a sealed container or bag and thaw at room temperature when you’re ready. No special equipment needed, just a good mixing bowl and a spatula. The apples keep the muffins moist, so if you notice dryness, it might be from overbaking or using a different flour blend. They’re naturally dairy-friendly if you swap milk for an alternative, but I haven’t tested all types myself.
Ready to bake? Scroll down and give these gluten free apple cinnamon muffins a try—they might just become your new cozy morning companion.