Gluten Free Apple Cinnamon Muffins
Indulge in the warm, comforting flavors of fall with these *Gluten Free Apple Cinnamon Muffins*! Packed with tender bites of juicy apples and a hint of fragrant spices like cinnamon and nutmeg, these muffins are a deliciously moist and satisfying treat. They’re made with gluten-free all-purpose flour, ensuring everyone at your table can enjoy this classic combination of flavors. Quick to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them an ideal choice for busy mornings or cozy snack times. For an extra touch of sweetness, sprinkle a cinnamon-sugar topping before baking! Perfectly portable and freezer-friendly, these muffins are a must-have for breakfasts, lunchboxes, or your next coffee break. Whether served warm or at room temperature, these gluten-free apple cinnamon muffins are guaranteed to delight.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 0.75 cup Milk (dairy or non-dairy)
- 0.5 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1.5 cups Apples (peeled, cored, and diced)
- 0.25 cup Optional topping: Additional brown sugar and cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, salt, and nutmeg until well combined.
In a separate medium-sized bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Be careful not to overmix; it's okay if a few lumps remain.
Fold in the diced apples until they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If using the optional topping, mix additional brown sugar and cinnamon together in a small bowl, then sprinkle a pinch over the top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1428 mg | 62% | |
| Total Carbohydrate | 466.0 g | 169% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 232.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 423 mg | 33% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 846 mg | 18% | |
*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.
