These gluten free apple muffins are a simple, delicious option for breakfast or a snack during apple season. A cinnamon-sugar swirl runs through each muffin and there are juicy apple pieces in every bite. The texture is moist and tender—think apple fritter flavors without frying.
My picky son approves, so you know they taste great!
If you love apple desserts, try other favorites like a gluten free apple crumble or an easy gluten free apple bread—both highlight fresh apples and cozy fall spices.
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Ingredient Notes
This recipe uses common pantry items and is both gluten free and dairy free as written. Use substitutions listed below if you prefer dairy or a vegan version.
- Gluten-free flour: A 1:1 gluten-free baking blend works best for these muffins. If you use a different blend, results may vary slightly. For the most consistent texture, weigh your flour and ensure the blend contains a binding agent such as xanthan gum.
- Oil: Neutral-flavored vegetable oil, light olive oil, or melted coconut oil are good choices. For a richer taste you can substitute melted butter.
- Dairy-free milk: Unsweetened plant milk (such as carton coconut milk) is used here, but regular dairy milk can be substituted cup-for-cup if you are not avoiding dairy.
- Apple: You need about 1 cup diced apple (one medium apple). Golden Delicious, Gala, Honeycrisp, or Granny Smith all work—each variety changes sweetness and texture slightly.
See the recipe card near the bottom for the full ingredient list with exact measurements.
Substitutions & Variations
- Not dairy-free: Use regular milk in the same amount.
- Vegan option: Replace the egg with 3 tablespoons of applesauce. The muffins will be slightly denser but still flavorful.
- Streusel topping: Sprinkle a crumb topping on each muffin for extra texture and sweetness.
How to make gluten-free apple muffins
The best bakery-style muffin tops come from using the classic “muffin method”: mix the dry and wet ingredients separately, then combine briefly so the batter stays tender. Line your muffin tin with parchment paper or paper liners to prevent sticking and to help the muffins rise evenly.
STEP 1: Mix the brown sugar and cinnamon in a small bowl and set aside for the cinnamon swirl.
STEP 2: In a large bowl whisk together the gluten-free flour blend, sugar, baking powder, salt, and apple pie spice until evenly combined.
STEP 3: In a separate bowl beat the egg until frothy.
STEP 4: Add the oil, milk, and vanilla to the beaten egg and whisk until smooth.
STEP 5: Pour the wet ingredients into the dry ingredients and fold gently with a spatula about 10 strokes—just until combined.
STEP 6: Fold in the diced apple with about five gentle strokes so the fruit is evenly distributed. Cover the bowl and refrigerate the batter for 30 minutes—this helps the muffins rise and develop better texture.
STEP 7: Preheat the oven and line a 6-cup muffin tin. Spoon about 2 tablespoons of batter into each lined cup—this will be less than half full at first.
STEP 8: Sprinkle about 1 teaspoon of the reserved cinnamon sugar into each cup, then top with the remaining batter so the cups are nearly full. Sprinkle more cinnamon sugar on top if desired.
Bake at 400°F (204°C) for 10 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 13 minutes, or until a light touch on the muffin top springs back.
Expert Tip
To test for doneness, press the center of a muffin lightly with your finger. If it springs back, it’s done. If the indent remains, bake for 2–3 more minutes and check again.
Storage
Keep leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat an individual muffin about 15–20 seconds in the microwave before serving.
To freeze, cool muffins completely, wrap individually, and place in a freezer bag with excess air removed. Store up to 3 months. Thaw at room temperature or reheat before serving.
Recipe FAQs
Mix the batter only until combined, fill the muffin cups nearly to the top, and start baking in a hot oven. The initial high heat helps the muffin tops rise dramatically.
No—use paper liners. Greasing can make the pan sides too slick and prevent the batter from climbing up the sides, which limits rise.
Granny Smith holds its shape well and is commonly used for baking. For a sweeter result try Golden Delicious, Gala, or Honeycrisp.
More gluten-free muffins to consider:
-
Easy Zucchini Blueberry Muffins
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Easy Apple Banana Muffins
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Gluten Free Chocolate Chip Muffins
-
Pumpkin Banana Muffins
If you try this recipe, please leave a star rating and let me know in the comments how you liked it.
Recipe
Gluten Free Apple Muffins
Ingredients
For the cinnamon swirl
- 2 Tablespoon Light Brown Sugar
- ¾ teaspoon Cinnamon
For the apple muffins
- 1 Cup Gluten Free 1-to-1 Flour Blend(1 cup)
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Apple Pie Spice
- 6 Tablespoon Sugar
- 1 Egg
- 3 Tablespoon Oil
- ⅓ Cup Non Dairy Milk(regular milk works too)
- ½ teaspoon Vanilla
- 1 Cup Applefinely chopped
Instructions
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Line 6 muffin cups with paper liners.
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Combine the brown sugar and cinnamon in a small bowl and set aside.
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In a large bowl whisk together the gluten-free flour, baking powder, salt, apple pie spice, and sugar until well mixed.
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In a smaller bowl beat the egg until frothy, then whisk in the oil, milk, and vanilla until smooth.
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Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes—do not overmix.
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Fold in the diced apple with about 5 gentle strokes until evenly distributed.
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Cover the bowl and chill in the refrigerator for 30 minutes. While the batter chills, preheat the oven to 400 °F (204 °C).
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Scoop about 2 tablespoons of batter into each prepared cup (less than half full). Sprinkle about 1 teaspoon cinnamon sugar over the batter, then add the remaining batter on top so the cups are nearly full. Sprinkle with any remaining cinnamon sugar.
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Bake at 400 °F (204 °C) for 10 minutes, then lower the oven to 350 °F (177 °C) and bake another 13 minutes. Check doneness by pressing the center—if it springs back, the muffins are done. If not, bake 2 more minutes and recheck.
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Remove muffins from the pan within 10 minutes of baking to avoid condensation and soggy bottoms. Cool on a rack and enjoy.
Notes
Freezing: Wrap cooled muffins individually and store in a freezer bag for up to 3 months. Thaw or reheat before serving.