Bake soft and moist gluten-free apple cinnamon muffins filled with fresh apples, warm spices, sour cream, and a homemade gluten-free flour blend.
Soft, moist, and filled with tender apple pieces, this Easy Gluten-Free Apple Cinnamon Muffins Recipe brings warm fall flavor to breakfast, brunch, or an afternoon snack. Cinnamon, nutmeg, and vanilla complement the fresh apples without overpowering their natural sweetness.
A homemade blend of sweet rice flour, white rice flour, tapioca flour, and brown rice flour gives the muffins a tender, bakery-style crumb. Sour cream adds moisture and richness, while xanthan gum helps provide the structure typically created by gluten.
Enjoy these apple cinnamon muffins warm or at room temperature. They are delicious on their own, served with butter, or paired with coffee or tea. Although especially inviting during apple season, they are easy enough to bake whenever fresh apples are available.
Directions
Step 1: Prepare the Oven and Muffin Pan
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
Step 2: Prepare the Apples
Peel, core, and dice the apples into small, evenly sized pieces. Place them in a bowl and toss with the lemon juice. Set aside while preparing the muffin batter.
Step 3: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, kosher salt, cinnamon, and nutmeg. Whisk thoroughly to distribute the leavening agents and spices evenly.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
If using oil instead of butter, whisk the oil and sugar together until thoroughly combined.
Step 5: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and continue mixing until the wet ingredients are smooth and evenly combined.
Step 6: Finish the Batter
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Add the sour cream and stir until fully incorporated.
The finished batter will be thick and creamy.
Avoid overmixing, which can make the baked muffins denser.
Step 7: Fold in the Apples
Gently fold the diced apples and any lemon juice remaining in the bowl into the batter. Mix only until the apple pieces are evenly distributed.
Step 8: Fill the Muffin Pan
Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full. If desired, reserve a few diced apple pieces and arrange them over the tops before baking.
Step 9: Bake the Muffins
Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean. The centers should feel set and spring back lightly when touched.
Step 10: Cool and Serve
Let the muffins cool in the pan for 5 minutes. Carefully transfer them to a wire rack to finish cooling.
Serve the muffins warm or at room temperature.
Notes
Honeycrisp, Fuji, Gala, and Granny Smith apples are all excellent choices for these muffins.
Dice the apples into small, evenly sized pieces so they soften during the relatively short baking time and remain well distributed throughout the batter.
For additional cinnamon flavor, sprinkle the muffin tops with cinnamon sugar before baking.
For a sweeter finish, drizzle the completely cooled muffins with a simple vanilla glaze.
Room-temperature eggs and sour cream blend more smoothly into the batter and encourage more even baking.
Do not overmix the batter. Stir only until the ingredients are combined to help preserve a soft, tender crumb.
Store the cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Warm an individual muffin in the microwave for 10 to 15 seconds before serving, if desired.
To freeze, wrap the completely cooled muffins individually and place them in a freezer-safe container or storage bag. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
These muffins may develop an even richer apple and spice flavor after resting overnight.
Check the labels on the baking powder, spices, vanilla extract, and all other packaged ingredients to confirm they are gluten-free. Prevent cross-contact by using clean utensils, bowls, pans, and work surfaces when baking for someone with celiac disease or gluten sensitivity.
