Apple Cinnamon Muffins
Prep time
Cook time
Total time
Moist, light, packed with apples, and topped with cinnamon sugar crumble, these muffins are a Fall favorite! They stay fresh for several days and freeze well. NOTE: prep time includes letting batter rest for 25 minutes -- only 15 minutes active time.
Recipe type: Breakfast, Snack, Baking, Fall
Cuisine: Gluten-free, Vegetarian
Serves: 12 muffins
  • 2 cups all purpose gluten-free flour containing xanthum gum (we used GF Jules - affiliate link)
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup cane sugar or coconut sugar
  • 8 tablespoon butter, dairy free alternative, or ghee melted and cooled
  • ½ cup plain yogurt or plain almond milk yogurt, (we've used low fat, whole milk and greek -- the greek and whole milk yield a moister muffin)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1½ - 2 cups apples, skin removed, cup into small cubes, about ½ inch NOTE: I always use 2 cups of apples and there is apple in every bite. But if you want more "muffin" and slightly less apples, cut quantity back to 1½ cups.
Cinnamon Sugar Topping (if you don't want a lot of topping, cut quantities in half)
  • ½ cup sugar
  • 2 teaspoon cinnamon
  • ¾ cup finely chopped walnuts (Omit if allergic to walnuts)
  1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  2. In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
  3. Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
  4. Gently fold in apples until evenly distributed.
  5. Cover the bowl with plastic wrap and let batter rest at room temperature for 25 minutes.
  6. Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
  7. While batter rests, combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
  8. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
  9. Top muffins with cinnamon sugar topping.
  10. Bake 25 minutes*, or until the muffins are golden and toothpick inserted in the center comes out clean. *TIP: Check at 20 minutes. If you feel that the tops are browning but want a few more minutes baking the center, gently cover with foil and bake another 5-10 minutes
  11. Let muffins cool in muffin tin for 10 minutes. Remove from tins and let cool on wire rack at least another 10 minutes.
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