Apple Cinnamon Muffins
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.
Servings: 12 muffins
Ingredients
- 2 cups all purpose gluten-free flour containing xanthum gum we used GF Jules - affiliate link
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup cane sugar or coconut sugar
- 8 tablespoon butter dairy free alternative, or ghee melted and cooled
- 1/2 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
- 1 1/2 - 2 cups apples skin removed, cup into small cubes, about 1/2 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 1 1/2 cups.
Cinnamon Sugar Topping
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup finely chopped walnuts Omit if allergic to walnuts
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together sugar, melted butter, yogurt, eggs and vanilla until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in apples until evenly distributed.
- Cover the bowl with plastic wrap and let batter rest at room temperature for 20-25 minutes.
- Meanwhile, preheat oven to 375 degrees and spray a 12 cup muffin tin with canola oil spray or line with paper muffin cups.
- While batter rests, combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
- Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
- Top muffins with cinnamon sugar topping.
- 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
- Let muffins cool in muffin tin for 10 minutes. Remove from tins and let cool on wire rack at least another 10 minutes.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Your instructions, step 10 tip is incomplete. They look delicious and I’m going to try the recipe. Thanks.
Oops! Sometimes mistakes happen! Luckily that step is about cooking tips and wouldn’t have impacted the recipe… THANK YOU so much for pointing it out! Correcting now! And let me know how you like them!
I just made these and they turned out perfect! Thank you for the recipe!
Great! So glad you love them! Thanks for sharing!
Can’t wait to make these! They look delicious.
Yay! Let me know how you like them!
I’ve made this recipe twice in the last 5 days!! It is a wonderful grab and go breakfast. I bought GF Jules flour for the second batch and the difference is noticeable.
Wow! Happy you love them so much! And isn’t GF Jules flour so good?
It is the best GF flour I’ve tried
Totally agree!
I made these yesterday and making them again today! First time making apple cinnamon muffins. They turned out great and very delicious!! Thanks for sharing the recipe!
You’re welcome! Happy you love them so much you made them twice in two days! 🙂
Made these today and they were REALLY good. Not too sweet, great texture!
Thanks Kate! Happy you love them so much! 🙂
Do you have the macros for these muffins? Thank you ?
Great question! I don’t track macros.
LOVED these muffins! I felt like I was back in my grandma’s kitchen. They were so moist and flavorful. Thinking of adding some pumpkin puree (for an extra fall kick) next time but not sure if it will work. Wish me luck!
Yum! As soon as I gave my family the “okay” to eat they were basically gone – easy recipe to follow and so yummy! I used full fat plain Greek yogurt and was really happy with the texture/consistency.
Can’t wait to try these! Can you use sour cream instead of yogurt? Thanks!
I love these! Made a few times now. This time I had some apple butter I made last week handy. So I just added it in (a bit more than 1/4 cup) before resting. Muffins are SO good, with or without the apple butter, but it added some nice flavor and moisture!
OOh, that’s sounds super yummy! Happy you love the muffins! Thank you!
If I’m using flour that does not contain xanthum gum, how much xanthum gum do I add? These look delicious! Excited to give them a try!
Great question! I haven’t made them this way, but 1/4 teaspoon should work well. Let me know if you make them.
I’ve made these muffins 3 times and they turned out great every time! We avoid eggs and dairy also so I used flax eggs and chilled full fat coconut milk (shaken) to sub for eggs and yogurt and it worked great!
Would you be apple to make these with applesauce instead of the apples? My daughter doesn’t like the texture of fruit in things, but likes the flavor.
Thanks
That’s a great question! I think it might change the texture too much… what about trying shredded apples?
These muffins changed my GF life
Yay! So happy you love them!! Thank you!
Hello,
Can you make these in a mini muffin tray? It would be a better snack size for littles. How would the tep/time be adjusted.
Thanks!
That’s a great idea! I have never made these in mini tins but I would use the same oven temperature and just check at 15 minutes… let me know if that works!
Loved them. Stuck them under the broiler for a few to carmelize the topping and they were so good.
Yumm! What a great idea! Happy you love them!
What is the calories per muffin?
They are amazing. I haven’t had muffins in over 2 years because I can’t eat gluten.
These muffins are really delicious. We have made them several times in our house and will keep making them – they are one of our favorite muffin recipes!
Omg! These are incredible! Such a discovery!
Every time I make them, people don’t even leave the crumbs, I have already shared your recipe more than 10 times!
Thank you very much.
Happy you love them so much! Thank you!!
These muffins are amazing! I have made these muffins non stop! They hardly taste gf! I definitely recommend this recipe if you love moist and delicious muffins! So good! I added oats in the cinnamon sugar topping instead of walnuts. Thank you for this amazing recipe!
So happy you love them! Thank you!!
This is probably the third year I’ve been making this recipe to kickstart fall in our home 🙂 it’s my husbands favorite muffin I make & probably mine too. The apples inside are the perfect surprise! I like to add a sprinkle of sea salt on top of the cinnamon sugar topping! Thank you for this amazing recipe!
Can you use regular flour .. or does it have to be gf?
While in most my recipes you can simply use regular all purpose flour if you don’t need to be gluten-free, this one was created with gluten-free flour in mind. That said, it should work fine but no need to let the batter rest. Just mix it and bake the muffins. Let me know if you make them.
Wow!! These are delicious and so perfect for Fall 😁 Thanks for another great recipe!
So happy you love them! Thank you!!
These are so so SO delicious. They smelled amazing while baking so I couldn’t resist trying one out of the oven. Reminded me of a warm Apple strudel! The only sub I made was using Earth Balance Buttery Sticks and an almond milk based yogurt to keep dairy free as well. I will be making these again and again and again. Easily my new favorite muffin (and I love muffins!!).
These muffins were moist and delicious. I didn’t have any yogurt, so I substituted with 1/2 cup apple sauce and 4 tablespoons ground flax and they came out perfectly.