Apple Cinnamon Muffins

A taste of Fall... Apple Cinnamon Muffins with Cinnamon Sugar Crumble topping

Apple Cinnamon Muffins

Moist, packed with apples and yummy!

These muffins were conceived because you all loved our Blueberry Muffins so much and asked if they could be made with apples… It seemed like a great idea, so we made a few tweaks and created the yummiest Apple Cinnamon Muffins with the same great texture!

Definitely a new Fall favorite, these muffins are moist, light, packed with apples and topped with the yummiest cinnamon sugar crumble!

Just like the blueberry ones, these muffins are very adaptable to tastes or dietary needs. They can be made them with dairy-free butter sticks, ghee and regular butter.  You can use cane sugar and coconut sugar.  And I’ve made them with milk based and almond milk yogurt.  Each time the recipe works.  My personal favorite is baking them with ghee, coconut sugar and almond milk yogurt.  And the cinnamon sugar crumble has chopped walnuts which add a nice surprise of texture and flavor but could be easily omitted if you have a nut allergy.

No matter your preference, give them a try.  They are so yummy!

Scroll down to see the recipe.



Apple Cinnamon Muffins
Prep time
Cook time
Total time
Moist, light, packed with apples, and topped with cinnamon sugar crumble, these muffins are a new 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 @GFJules Flour or all purpose gluten-free flour containing xanthum gum
  • 1 tablespoon gluten free baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup granulated 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
  • 2 cups apples, skin removed, cup into small cubes.
Cinnamon Sugar Topping
  • Cinnamon Sugar Crumble
  • ½ cup sugar
  • 2 teaspoon cinnamon
  • ¾ cup finely chopped 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 Crumble 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 crumble.
  10. Bake 25 minutes, or until the muffins are golden and toothpick inserted in the center comes out clean. (Tip: if you check and 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 on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.

4 thoughts on “Apple Cinnamon Muffins

    1. 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!

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