The apples in these gluten free cinnamon apple muffins are extra special because they came right from my own backyard and my generous neighbours’ trees! After gathering the freshest apples, I knew they had to be turned into something delicious—and these muffins are the perfect way to showcase their flavour.
These gluten free cinnamon apple muffins are a delicious blend of fresh apples, warm spices, and a soft, fluffy texture. Perfect for breakfast or a snack, they capture the comforting flavours of fall in every bite, and you’d never guess they’re gluten free!
Crumble on top
The best part of these gluten free apple cinnamon muffins? The buttery crumble topping! Made with a blend of gluten free flour, sugar, and a hint of cinnamon, it adds a perfect sweet crunch that complements the soft, spiced muffin beneath.
Ingredients
Most of these ingredients are available in my pantry, or my garden during the summer.
- Bob’s Red Mill 1-1 Gluten Free Flour
- Sugar
- Brown Sugar
- Cinnamon
- Eggs
- Yogurt
- Baking Soda
- Baking Powder
- Salt
- Vanilla
- Butter
Storing gluten free muffins
These muffins are delicious eaten while they are still warm. If you are not going to eat all the muffins during the first day, place them in an airtight container. The muffins should last 3 – 4 days in the airtight container.
Gluten Free Cinnamon Apple Muffins
Ingredients
Muffin
- 114 Grams Butter
- 100 Grams Sugar
- 110 Grams Brown Sugar
- 100 Grams Yogurt
- 80 Grams Milk
- 2 Grams Cinnamon
- 2 Eggs
- 4 Grams Vanilla
- 2 Grams Salt
- 310 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 2 Grams Baking Soda
- 4 Grams Baking Powder
- 360 Grams Apples (Peeled, Cored)
Crumble
- 92 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 55 Grams Brown Sugar
- 2 Grams Cinnamon
- Pinch Salt
- 55 Grams Butter
Instructions
- Preheat the oven to 350F
- Prepare you muffin tin with muffin liners and set aside.
- In a small bowl, melt butter in the microwave for 45 seconds. Add time until fully melted.114 Grams Butter
- In a large bowl, add melted butter, sugar, brown sugar, yogurt, milk, cinnamon, eggs, vanilla and salt. Whisk together to combine.100 Grams Sugar, 110 Grams Brown Sugar, 100 Grams Yogurt, 80 Grams Milk, 2 Grams Cinnamon, 2 Eggs, 4 Grams Vanilla, 2 Grams Salt
- Add dry ingredients to the large bowl and mix until just combined.310 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 4 Grams Baking Powder
- Take apples, peel then and core them. Weigh them until you have around 360 grams. Next cut them into small pieces.360 Grams Apples (Peeled, Cored)
- Add the small pieces of apple to the large bowl and mix until even distribution.
- Add the batter to each muffin liner until it is at the top.
- Next combine the crumble topping. Melt butter into a bowl.55 Grams Butter
- Add in all the other ingredients and mix to combine.92 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 55 Grams Brown Sugar, 2 Grams Cinnamon, Pinch Salt
- Sprinkle this on the top of the muffins and slightly push it into the muffins so it does not fall off later.
- Bake for 18 minutes until a tooth pick comes out clean.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
4 Comments
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Thank you so much! These are my tried and true recipes that I put in a lot of work to make them successful for anyone making them.
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