Apple Cinnamon Muffins

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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° 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.

A top -down view of the diced apples being folded into the apple cinnamon muffins batter.

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.

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.

Last, bake for 20-25 minutes, remove when done and serve immediately or store them for later.

I used a modified version of King Arthur’s Gluten-Free Whole Grain Banana Muffins for this recipe.

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.
  • Swap the ground cinnamon for apple pie spice for a wonderful warming flavor.

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.

Apple Cinnamon Muffins

4.9 from 16 votes
Print Pin
Author: John
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 Muffins

Ingredients

  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup cane sugar, or granulated sugar
  • 1 ¾ cups King Arthur Measure for Measure
  • ½ cup unsalted butter, melted
  • 2 Large Eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 2 apples, medium-sized; peeled and diced

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.
    2 teaspoons baking powder
    ¼ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    ¾ cup cane sugar
    1 ¾ cups King Arthur Measure for Measure
    ½ cup unsalted butter
    2 Large Eggs
    1 teaspoon pure vanilla extract
    1 cup milk
  • 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.
    2 apples
  • 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.
The gluten-free flour we use is a blend, not gluten-free all-purpose flour.

Nutrition

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 144mg | Fiber: 3g | Sugar: 17g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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23 Comments

  1. Excellent gluten free recipe. I used raw sugar & apple pie spice in place of cinnamon & nutmeg & sprinkled cinnamon & sugar on top. Delicious!

    1. Thank you Jill! Kim and I are glad you liked the recipe. Thank you again for coming back to comment on the recipe. Have a lovely day 🙂

  2. 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 .

    1. 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 🙂

  3. 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 .

  4. 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

  5. Yum! I bet these muffins taste similar to an apple pie. I haven’t made breakfast muffins in a very long time.

  6. 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

  7. Appreciate your in-depth easy to follow instructions for this recipe. Great pictures too! This recipe sure looks good!

  8. Those look great. I like the big chunks of apples still in tact – they add texture, too, I’m sure, in addition to a taste explosion.

  9. Appreciate your in-depth easy to follow instructions for this recipe. Great pictures too! This recipe sure looks good!

  10. Yummy!! Cinnamon Apple Muffins are a favorite of mine. I love how you reserved some apple for the tops of the muffins!

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

  11. Yummy!! Cinnamon Apple Muffins are a favorite of mine. I love how you reserved some apple for the tops of the muffins!

4.94 from 16 votes (2 ratings without comment)

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