Berly's Kitchen

Semi-Homemade and Totally Delicious

Home » Breakfast » Apple Cinnamon Muffins

Apple Cinnamon Muffins

Originally posted: . Last modified: .

Jump to Recipe Print Recipe

*This post may contain affiliate links. We may receive a small commission from the sale if you purchase from the affiliate link.

A quick, simple apple cinnamon muffins recipe loaded with fresh apples and ground cinnamon. Best of all, they’re gluten-free and ready in about half an hour.

For today’s dish, Kim and I wanted to do something special. We’ve been working with gluten-free cooking recently so that we could develop and share some gluten-free options on our blog. This recipe for apple cinnamon muffins is a result of those efforts.

I wish I could take credit for these apple and cinnamon muffins; however, it’s King Arthur Flour that gets all the credit for this one. It only took a few simple changes to their recipe (link to follow), to create these moist, delicious apple cinnamon muffins. Oh, just to be clear, this is NOT an ad, paid endorsement, or sponsored post, we just love their products!

Three finished apple cinnamon muffins in liners in table garnished with cinnamon sticks.

Instructions:

  • First, preheat oven to 375 degrees F. and line a cupcake pan with liners.
  • Next, gather all your ingredients together and wash, skin, and dice your apples.
Aerial view of the ingredients like baking powder, cinnamon, apples, and melted butter.
  • Now, in a large mixing bowl, combine all the ingredients EXCEPT the diced apples.
  • Then, mix the ingredients with a hand mixer until the batter is smooth and creamy.
  • Once everything is mixed, fold in the apples, saving about a 1/4-cup of diced apples to sprinkle over the top of the muffins just before they cook.
A top -down view of the diced apples being folded into the apple cinnamon muffins batter.
  • Afterward, using 1/3-cup measuring cup, fill the muffin liners with the batter and sprinkle the muffins with the remaining apples.
A close-up view of the muffin liners filled with 1/3 cup of batter, ready for the oven.
The apple cinnamon muffins in red and gray liners setting on a table.

Tips for Your Apple Cinnamon Muffins:

  • When it comes to gluten-free recipes, I’ve learned, more fat you add, the better the final product.
  • Make sure to remove the core of the apple after the wash and skin them.
  • My experience is that gluten-free baked goods stick to pans, so please use the liners with this recipe.

Check out these other tasty muffin recipes: Cranberry-Orange Breakfast Muffins or our Pumpkin Spice Muffins!

If you like this Apple Cinnamon Muffins recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The apple cinnamon muffins in red and gray liners setting on a table.
Print Recipe
5 from 7 votes

Apple Cinnamon Muffins

A quick, simple apple cinnamon muffins recipe loaded with fresh apples and ground cinnamon. Best of all, they’re gluten-free and ready in about half an hour.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Apple Cinnamon Muffins
Servings: 12 Muffins
Calories: 216kcal
Author: John

Ingredients

  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 3/4 Cup Cane Sugar
  • 1 3/4 Cups King Arthur Measure for Measure (Gluten-Free Mix)
  • 1/2 Cup Butter (melted)
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 2 Medium Apples (washed, skinned, diced)
  • 1 Cup Milk (whole)

Instructions

  • First, preheat oven to 375 degrees F. and line a cupcake pan with liners.
  • Next, in a large mixing bowl, combine all the ingredients EXCEPT the diced apples.
  • Then, mix the ingredients with a hand mixer until the batter is smooth and creamy.
  • Now, fold in the apples, saving about a 1/4-cup of diced apples to sprinkle over the top of the muffins just before they cook.
  • Afterward, using 1/3-cup measuring cup, fill the liners with the batter and sprinkle the muffins with the remaining apples.
  • Last, bake for 20-25 minutes, remove when done and serve immediately or store them for later.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one muffin. Actual calories may vary. Apple cinnamon muffins can be stored in a sealed container, on your counter, for up to 3-days.

Nutrition

Serving: 1Muffin | Calories: 216kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 138mg | Fiber: 2g | Sugar: 17g | Vitamin A: 330IU | Vitamin C: 1.4mg | Calcium: 72mg | Iron: 0.9mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!

Subscribe

* indicates required
Email Format

Related Posts

Reader Interactions

Comments

    • John

      Thank you, Joely! It always makes the muffins look better when you save some of the fruit for the top. Have a great Thursday 🙂

      Reply

  12. Jenn

    This looks like a delicious recipe. I have rebooking for a new gluten free muffin to add to the ones I have been making. I love the Apple and cinnamon combo

    Reply

  14. Cathy

    Hi ,

    I made these today – I’d post a photo but I don’t think I can ? Only change I made was adding cinnamon sugar to unbaked muffin tops & then drizzled cooled muffins with a cinnamon sugar glaze .

    Reply

    • John

      Thank you, Cathy! That’s sounds like a great modification. Kim and I are thrilled you enjoyed the muffins. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!