Gluten-Free Apple Muffins
These moist and fluffy Gluten-Free Apple Muffins are bursting with warm cinnamon spice and chunks of tender, juicy apples, making them the perfect treat for breakfast or an afternoon snack. Made with gluten-free all-purpose flour and buttermilk, these muffins rise beautifully for a soft and airy texture, while the combination of creamy butter and sweet vanilla adds depth to every bite. Easy to prepare in just 15 minutes, this recipe is ideal for anyone seeking a delightful baked good that's both comforting and allergen-friendly. Whether served fresh out of the oven or stored for later, these gluten-free muffins are sure to impress with their balanced sweetness and irresistible aroma. Additionally, with only a handful of pantry staples and seasonal produce, these apple muffins are a simple yet delicious way to celebrate fall flavors without gluten.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 2 medium apples, peeled and diced
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with butter or non-stick spray.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until well combined. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until combined.
Add the flour mixture to the butter mixture in 3 parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently after each addition until just combined.
Fold in the diced apples using a spatula until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 177.1 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 549 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.
