There is something undeniably comforting about the aroma of cinnamon and tart apples wafting through a warm kitchen. These gluten free apple cinnamon muffins are designed to bring that classic bakery experience into your home without the gluten.

Often, gluten free baked goods can fall into the trap of being too dry or overly dense, but this recipe focuses on a high moisture content and a light crumb structure. Whether you are looking for a quick grab-and-go breakfast for busy mornings or a wholesome treat to share with friends, these muffins deliver a perfect balance of spice and fruit in every bite.

Gluten Free Apple Cinnamon Muffins Recipe

These bakery-style muffins combine the warmth of ground cinnamon with the juicy sweetness of fresh, diced apples. Crafted with a balanced gluten free flour blend, they offer a soft, moist interior and a signature golden-brown top. A simple cinnamon-sugar dusting adds a delightful crunch to every bite, making these a household favourite for breakfast or afternoon tea.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Course: Breakfast

Cuisine: Canadian

Ingredients

 

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• ▢ 1 ½ cups all-purpose gluten free flour
• ▢ ¾ teaspoon xanthan gum - omit if your blend already contains it
• ▢ 1 ½ teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ cup sugar
• ▢ 2 tablespoons sugar
• ▢ 2 cups apples - peeled, cored, and diced apples
• ▢ 2 teaspoons cornstarch
• ▢ 8 tablespoons butter - unsalted, melted and cooled
• ▢ 1 cup sour cream - substitute Greek yogurt if preferred
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract

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Instructions

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• Preheat your oven to 350°F.
• Grease or line the wells of a standard 12-cup muffin tin and set it aside.
• In a large bowl, combine the flour, xanthan gum, baking powder, baking soda, salt, 1/2 teaspoon cinnamon and 1/2 cup of sugar.
  1 1/2 cups all-purpose gluten free flour, 3/4 teaspoon xanthan gum, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 cup sugar
• Whisk to combine well.
• In a separate, medium-size bowl, place the diced apples and mix with the remaining 1/2 teaspoon cinnamon, remaining 2 tablespoons of sugar and the cornstarch.
  1 teaspoon ground cinnamon, 2 tablespoons sugar, 2 cups apples, 2 teaspoons cornstarch
• Add about 2/3 of the apple mixture to the large bowl of dry ingredients, and toss to coat.
• Create a well in the center of the dry ingredients and add the butter, sour cream, eggs and vanilla, mixing to combine after each addition. (expect a thick batter)
  8 tablespoons butter, 1 cup sour cream, 2 eggs, 2 teaspoons vanilla extract
• Fill the prepared wells of the muffin tin all the way – level tops with wet finger/spoon
• Scatter the tops with a few pieces of the remaining apple mixture each, and press gently to help the apples adhere.
• Place in the center of the preheated oven and bake until lightly golden brown all over and firm to the touch, approximately 20 minutes or until toothpick comes out clean.
• Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Substitute this recipe with any fruits you prefer! The muffin batter base is interchangeable with many other ingredients.

Nutrition

Calories: 215.16kcal

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The Science of a Perfect Gluten Free Muffin

Achieving the ideal texture in gluten free baking requires a bit more intentionality than traditional baking. Without gluten to provide structure, we rely on the synergy between high-quality flour blends, leavening agents, and moisture-retaining ingredients. For these muffins, the moisture comes from three primary sources: the natural juices of the apples, the fat content in the oil or butter, and the inclusion of eggs.

When selecting a gluten free flour, look for a “measure-for-measure” or “1-to-1” blend that already includes xanthan gum. This ingredient acts as the “glue” that mimics gluten’s elasticity, preventing the muffins from becoming crumbly or gritty.

Selecting the Best Apples for Baking

Not all apples are created equal when it comes to the oven. For this apple cinnamon muffins recipe, you want an apple that maintains its structure and offers a slightly tart profile to contrast the sweetness of the batter.

• Granny Smith: The gold standard for baking due to its sharp tartness and firm flesh.
• Honeycrisp: Provides a wonderful sweetness and remains crisp even after baking.
• Pink Lady: A balanced option that offers both a rosy hue and a firm bite. Avoid using softer varieties like Red Delicious, as they tend to turn mushy and lose their flavour profile when exposed to high heat.

Mastering the Texture: To Peel or Not to Peel?

This is a common question in the kitchen. For a refined, bakery-style finish, peeling the apples is recommended. This allows the fruit to soften into “pockets” of sweetness within the muffin. However, if you prefer a more rustic, fiber-rich muffin, leaving the skins on is perfectly acceptable, just ensure you dice them into small, uniform pieces (about ¼ inch) to ensure even distribution.

The Secret to the High Muffin Dome

We all love that peaked, professional look found in coffee shop muffins. To achieve this at home, try the “high-heat start” method. Preheat your oven to 425°F (218°C). Bake the apple cinnamon muffins at this high temperature for the first five minutes, then, without opening the oven door, reduce the heat to 350°F (177°C) for the remainder of the time. The initial burst of heat causes the leavening agents to react rapidly, pushing the batter upward before the crust sets.

Customizing Your Apple Cinnamon Muffins

While these muffins are excellent on their own, they serve as a fantastic base for additions.

• Crunch: Add ½ cup of chopped walnuts or pecans to the batter for an earthy contrast.
• Spice: If you love a deeper spice profile, add a pinch of nutmeg or ground cloves alongside the cinnamon.
• Fruit: Swap half of the apples for fresh cranberries during the holiday season for a tart twist.

Storage and Freezing Tips

Because gluten free baked goods can dry out faster than wheat-based versions, storage is key. Once completely cool, store the muffins in an airtight container at room temperature for up to two days. For longer storage, these muffins freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer bag. When you’re ready for a treat, simply thaw at room temperature or microwave for 20-30 seconds for that “just-out-of-the-oven” warmth.

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