Oklahoma takes FOREVER to turn from summer to autumn, and you see it first in the changing afternoon light far sooner than you feel it in the temperatures – UGH! Nonetheless, when I find myself in early September and apple season hits, I am ready for all the apple recipes, including this one!

We are a big fan of muffins in this house and as summer tappers out, I am done with zucchini muffins and blueberry muffins, and very ready for apple muffins and pumpkin muffins. These apple crisp muffins are gluten-free, and full of that cinnamon flavor with pops of tender apple pieces. Read on for the best gluten-free apple cinnamon muffins recipe!

Easy & Delicious Gluten Free Apple Cinnamon Muffins

Why You Will Love This Recipe:

It’s so versatile! You could layer in a pie pan to make an apple crumble!
It tastes just like the beginnings of fall – HEAVEN!
Refined sugar free options integrated.
Great to make ahead for a quick breakfast busy mornings!
No one will ever know they are glute-free muffins!
Made with simple ingredients.
Double the recipe – split the batter – use half for the apple muffins and half for another mix-in!

Ingredients:

Crumble

Gluten-Free Flour: Use a high-quality, all-purpose gluten-free flour blend. Ensure it includes a balanced mix of flours and starches for the best texture. If your blend doesn’t contain a binder like xanthan gum or guar gum, you’ll need to add one separately. You could also use oat flour instead of a gluten-free flour.
Brown Sugar (Can Be Substituted for Coconut Sugar): Brown sugar adds a rich, caramel-like flavor and moisture to your recipe. If you prefer a healthier option, you can substitute with coconut sugar, which has a lower glycemic index.brown sugar
Cinnamon: Ground cinnamon adds warmth and a subtle sweetness to the recipe. It pairs beautifully with the other ingredients, enhancing the overall flavor profile with its aromatic and slightly spicy notes.
Nutmeg: Freshly grated or ground nutmeg adds a warm, nutty flavor with a hint of spice. It complements the cinnamon, adding depth and complexity to the taste of your baked goods. Use sparingly, as it has a potent flavor.
Butter: Everyone uses unsalted, but I alway use salted butter. It adds richness and a tender crumb to your baked goods.

Apple Filling

Apples: I prefer gala apples or honeycrisp apples for this recipe and make sure to peel the apples so they get as moist as possible during the baking process. AND cube into small pieces.
Cinnamon: Ground cinnamon adds warmth and a subtle sweetness to the recipe. It pairs beautifully with the other ingredients, enhancing the overall flavor profile with its aromatic and slightly spicy notes.
Nutmeg: Freshly grated or ground nutmeg adds a warm, nutty flavor with a hint of spice. It complements the cinnamon, adding depth and complexity to the taste of your baked goods. Use sparingly, as it has a potent flavor.

Batter

Gluten-Free Flour: Use a high-quality, all-purpose gluten-free flour blend. Ensure it includes a balanced mix of rice flour, potato starch, and tapioca starch for the best texture. If your blend doesn’t contain a binder like xanthan gum or guar gum, you’ll need to add one separately.
Baking Powder: Make sure your baking powder is gluten-free. It’s responsible for giving your baked goods a light and fluffy texture by providing the necessary leavening.
Baking Soda: This works alongside the baking powder to help your baked goods rise. It’s essential for achieving the right balance in texture and lift.
Guar Gum: Only add this if your gluten-free flour blend does not already contain a binder. Guar gum helps mimic the elasticity of gluten, providing structure and preventing your baked goods from being too crumbly.
Salt: A small amount of salt enhances the overall flavor and balances the sweetness in the recipe.
Eggs, Room Temperature: Room temperature eggs mix more evenly with the other ingredients, ensuring a smoother batter and better rise. Take your eggs out of the fridge about 30 minutes before you start baking.
Butter: Everyone uses unsalted, but I alway use salted butter. It adds richness and a tender crumb to your baked goods.
Whole Milk Yogurt: Provides moisture and acidity, helping to activate the baking soda. It also adds a slight tangy flavor and contributes to a tender texture. Can substitute sour cream.
Brown Sugar (Can Be Substituted for Coconut Sugar): Brown sugar adds a rich, caramel-like flavor and moisture to your recipe. If you prefer a healthier option, you can substitute with coconut sugar, which has a lower glycemic index.
Maple Syrup: Adds a natural sweetness and depth of flavor. It also contributes to the moisture and overall richness of the recipe.
Whole Milk: Full-fat milk ensures a creamy texture and adds moisture to the batter. It also helps achieve a tender crumb in gluten-free baking.
Vanilla: Pure vanilla extract enhances the flavor profile of your baked goods, adding a warm, sweet note that complements the other ingredients.

Instructions:

Preheat and Prep: Preheat your oven to 375°F and line one muffin pan with parchment paper liners.
Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, guar gum and salt.
Wet Ingredients: In a stand mixer fitted with a paddle attachment, mix together the eggs, dark brown sugar, maple syrup, yogurt, milk, and vanilla extract until well combined.
Combine Ingredients: Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture, blending until the flour is fully incorporated.
Add Fats: With the mixer on medium-low speed, slowly add the melted butter and oil to the batter. Mix until the butter is fully incorporated, then turn off the mixer.
Mix-Ins: In a small bowl combine the chopped apples, cinnamon and nutmeg until the apples are coated in cinnamon delight! Fold in the 2 cups of apples into the batter until evenly distributed.
Crumble: In another small bowl, whisk together the flour, brown sugar, cinnamon and nutmeg. Cube the butter, then using your fingers or a fork, cut the butter into the flour mixture.
Fill Muffin Tins: Using a scoop or spoon, fill each muffin cups about 3/4 of the way full with the muffin batter. Then sprinkle the brown sugar crumb atop the muffins.
Bake: Place the muffin pan into the preheated oven, and bake for 15 minutes, checking them at the 10-minute mark to avoid overbaking. The tops of the muffins should be slightly brown.
Cool and Enjoy: Once baked, remove the muffin tin from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack or cooling rack to cool completely. Enjoy your delicious homemade muffins!

Tips for Success

Measure Accurately: When baking, precision is key. Ensure you measure your ingredients accurately, especially the flour. Spoon the flour into your measuring cup and level it off with a knife for the best results.
Don’t Overmix: Overmixing the batter can lead to dense muffins. Mix just until the dry ingredients are incorporated into the wet ingredients.
Room Temperature Ingredients: Using room temperature eggs and yogurt helps create a smoother batter and ensures even baking.
Test for Doneness: Use a toothpick to test the muffins for doneness. Insert it into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready.
Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove from the liners.
Fresh Ingredients: For best results, use fresh apples!

Storage:

These muffins can be stored in a muffin jar at room temperature for up to 2 days. However, since this recipe makes a large batch, I prefer to store them in the refrigerator to keep them fresh for longer. On Sunday, I make a batch of these muffins and breakfast burritos for easy breakfasts during the week. Wrap the muffins individually in plastic wrap and store them in a bin in the refrigerator. They will last up to a week, making mornings much smoother! You could also store in an airtight container!

Check out the recipe card below to make these delicious gluten-free apple muffins! The are the perfect fall breakfast or afternoon snack, and the crumb topping is just YUM!