There’s something about the smell of cinnamon and apples baking that makes the kitchen feel like a warm hug. I remember one morning, trying to get everything ready while my phone was buzzing in the other room, and the subtle scent of these muffins slowly took over. The texture was surprisingly tender, not dry or crumbly like some gluten free baked goods can be, and the small chunks of apple added a juicy surprise in every bite. I’m pretty sure I ate two before I even got a chance to sit down with my coffee. It’s one of those recipes where you don’t mind the little mess or the slight wait because the payoff is just right — comforting, lightly sweet, and just a touch rustic. It’s the kind of breakfast that feels homemade, even if the morning was a bit chaotic.
- Moist and tender texture that doesn’t crumble like some gluten free treats
- Fresh apples folded in for bursts of juicy flavor with every bite
- Warm spices give just enough cozy without overpowering the fruit
- It’s simple—and that’s kind of the point. No fancy ingredients needed
- Perfect for busy mornings or a quick snack, though they might disappear fast
If you’re new to gluten free baking, don’t worry—this recipe uses a blend that’s pretty forgiving, so you can skip stressing over complicated substitutions. These muffins hold up well at room temperature for a few days, or you can freeze them if you want to stash some away for later. Just pop them in the toaster or microwave to warm back up and they’ll taste almost like fresh from the oven.
PrintGluten Free Apple Muffins
Delicious and moist gluten free apple muffins made with fresh apples and a blend of gluten free flours. 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
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup peeled and finely chopped 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 medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, beat the eggs with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 minutes.
Add the applesauce, vegetable oil, and vanilla extract to the egg and sugar mixture. Stir until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped apples evenly into 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 tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
When I bake these, I usually use a standard muffin tin and just line it with paper liners, which makes cleanup easier and keeps the muffins from sticking. They’re great served alongside a cup of tea or a creamy latte, especially when you want something a little less sweet but still satisfying. If you want to switch things up, I’ve tried adding a handful of chopped walnuts or a sprinkle of oats on top for extra texture—though honestly, the apples and cinnamon alone are enough for me. Sometimes I wonder how it would taste with a bit of grated ginger, but I haven’t tested that one yet.
FAQ
Can I use other types of apples? Yes, I usually go with whatever apples I have on hand—Granny Smith gives a nice tart contrast, while Fuji or Honeycrisp add more sweetness.
Will these muffins freeze well? Definitely. Just let them cool completely, then freeze in a sealed container or bag. Thaw at room temp or warm gently before eating.
Can I substitute the applesauce? I haven’t tried swapping it out entirely, but it helps keep the muffins moist, so be cautious if you do.
These muffins are a quiet little pleasure, perfect for when you want a breakfast that feels made with care but doesn’t keep you in the kitchen all morning. Give them a try and see if they don’t become your new go-to morning treat.