Gluten-Free Apple Cinnamon Muffins
These gluten-free apple cinnamon muffins are the perfect combination of cozy autumn flavors and allergen-friendly baking. Featuring a tender, moist crumb infused with warm cinnamon spice and bites of juicy, sweet apple, these muffins are a delicious way to start your day or enjoy as a midday snack. Made with gluten-free all-purpose flour, these muffins ensure everyone can indulge in a homemade treat without compromise. Ready in just 35 minutes, the recipe also balances simplicity with big flavor, using classic ingredients like butter, milk (dairy or non-dairy for versatility), and vanilla extract to create a bakery-quality result. Whether you're following a gluten-free diet or simply love muffins packed with seasonal charm, this recipe is sure to become a favorite. Perfect for breakfast, brunch, or meal-prep, serve them fresh or freeze a batch for convenient enjoyment later!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk (dairy or non-dairy)
- 1 cup Apples, peeled and finely chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until creamy and pale using an electric mixer on medium speed, about 2-3 minutes.
Add the large eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the chopped apples until evenly distributed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature as a delightful gluten-free treat.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 177.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
