Gluten Free Apple Muffins

Does anything say autumn like Gluten Free Apple Muffins? With chunks of juicy apple, a delicious crumb topping and warming cinnamon spice, these are the epitome of Fall. These easy Apple and Cinnamon Muffins are perfect for lunchboxes and deliciously gluten free!

I love baking with apples, and these gluten free Apple and Cinnamon Muffins are both a joy to make and eat.

They are super soft and fluffy gluten free muffins, with a warming cinnamon flavour, pieces of tart apple and a cinnamon crumble topping.

And I cannot even begin to describe how insanely good your house will smell as these gluten free apple muffins are baking!

Make the most of apple season (from late summer to October) with these gluten free apple cinnamon muffins! You can even stock them up and freeze them.

If you want more gluten free apple recipes, try my Gluten Free Apple Cake, my easy Gluten Free Apple Crumble or even my Gluten Free Apple Pie next.

And if you love baking gluten free muffins, give my Gluten Free Blueberry Muffins, my Triple Chocolate Muffins or my Pumpkin Banana Muffins a go too.

Ingredients

There’s a printable recipe card for these gluten free apple muffins below. But for the shopping list you will need…

• Apple: I used a large Bramley apple in this recipe as it has a lovely tartness to it. You can use any type of apple for this muffin recipe – Granny Smith and Braeburn are other good alternatives for baking.
• Butter: You can either use unsalted butter in this recipe or a dairy free alternative. I like using the Stork Baking Spread as well as I find it creates a really light texture.
• Sugar: You’ll need caster sugar for this recipe – in the US look for superfine sugar or baker’s sugar.
• Eggs: I always use UK large eggs in my baking, in the US use XL eggs.
• Natural Yoghurt: You can either use full-fat or low-fat yoghurt, both work well. I’ve made these with both Natural Yoghurt and Greek Yoghurt and both worked a treat.
• Milk: I use whole milk to create a wetter batter but you can use something like unsweetened almond milk if you prefer.
• Plain Gluten Free Flour: I usually use the FREEE Plain Gluten Free Flour but this should work with any plain (or GF all purpose flour) gluten free flour blend. Ensure you use a flour blend, not a single flour like almond flour or coconut flour.
• Raising Agents: I use a mixture of baking powder and bicarbonate of soda (also called baking soda in the US) for the rise. Just check you’re using gluten free baking powder.
• Xanthan Gum: You can omit this if your flour blend already has it. If you don’t have any, don’t panic – it just helps to create a better texture. A little goes a long way.
• Cinnamon: Usually spices are gluten free but always double check as some have a ‘may contain’ warning due to manufacturing methods.

How to make gluten free apple muffins

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free cinnamon apple muffins are to make:

Prepare the apples and crumble topping:

For the apples: Peel and core the apple, then cut into 1cm chunks. Add to a bowl with the brown sugar, gluten free flour and cinnamon and mix well. Set to one side.

For the crumble: Add the gluten free flour, cinnamon and sugar to a bowl and mix well. Pour in the melted butter and mix with a fork.

Use your fingers if necessary to keep a rough, breadcrumb-like texture. The key here is for it to look like a crumble topping, rather than a dough or batter.

To make the muffins:

Preheat the oven to 200’C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.

In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy.

Add the eggs, yoghurt and milk and mix again until combined with the electric whisk. It should form a nice runny batter at this point.

Sift in the flour, cinnamon, baking powder, bicarbonate of soda and xanthan gum. Fold in using a wooden spoon or spatula until combined.

Add the apple chunks and fold into the mixture. Now you’re ready to spoon it into your muffin tin and get baking!

Spoon the mixture evenly between the 12 muffin cases, then sprinkle the crumble topping over the top.

Place the muffins in the oven. Bake for 5 minutes and then turn the temperature down to 180’C / Fan 160C / Gas Mark 4 – do not open the oven door. This will cause the muffins to sink!

Bake the apple muffins for a further 15-18 minutes and remove from the oven and place on a cooling rack. Leave them for at least 15-20 minutes before eating.

They should be golden on top and well-risen, and spring back slightly when touched. A skewer inserted in the middle should come out clean.

Storing and Freezing

These cinnamon apple crumb muffins will keep in an airtight container for 2-3 days. I recommend keeping them at room temperature, rather than the fridge.

If you want, you can also freeze these muffins in a tub or bag for up to 6 months. Simply defrost at room temperature and eat when you fancy one!

Frequently Asked Questions

Here are some FAQs about this easy muffin recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.