Gluten Free Apple Cinnamon Muffins
Warm spiced apple and cinnamon packed into a tender, golden muffin — this batch of twelve is the kind of thing that disappears from the counter before it even has a chance to cool. The batter comes together with a gluten free flour blend, brown sugar, neutral oil, and whole milk, so the texture stays moist and soft rather than crumbly or dry, which is the real challenge with wheat-free baking. Two full cups of diced fresh apple get folded in for little pockets of juicy fruit in every bite, and a cinnamon-sugar sprinkle on top bakes into a lightly crisp, sparkly finish. Cinnamon and nutmeg do the heavy lifting on flavor here, making these smell absolutely incredible while they bake at 400°F. The key is folding the batter gently and not overmixing — the recipe calls this out specifically, and it genuinely makes the difference between a fluffy muffin and a tough one. These are just as good at room temperature as they are warm, which makes them perfect for meal prepping a full dozen at the start of the week.
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Learn more →Ingredients
12 servings
For the muffins
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ¾ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 medium apples, peeled, cored, and cut into ¼-inch dice (about 2 cups)
For the cinnamon-sugar topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, 1 1/2 tsp ground cinnamon, nutmeg, and salt until evenly combined.
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