Easy Gluten Free Apple Muffins are perfectly spiced, fluffy, and simple to make. These soft, moist muffins are great for breakfast, snack, or meal prep and freeze well.
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Simple Gluten Free Apple Muffins
These easy gluten free apple muffins are adapted from a family recipe and scaled to make one dozen. They’re quick to prepare, naturally dairy free when made with apple cider, and perfect for fall breakfasts or snacks. They also freeze and reheat well, making them ideal for meal prep.
This recipe is reliably moist, tender, and full of warm spice. Using apple cider highlights the apple flavor, while grated or finely diced baking apples add pleasant texture. Kids and adults both love these muffins—serve them warm or at room temperature.
Why You’ll Love These Muffins
- Fast and straightforward to make with common pantry ingredients.
- Apple cider intensifies the apple flavor and keeps the muffins dairy free.
- Moist, fluffy texture with tender apple pieces in every bite.
- Great for breakfasts, school lunches, or as a grab-and-go snack.
Ingredients for GF Apple Muffins
- 1 3/4 cups (250 g) gluten free flour blend (use one without or with xanthan gum—see notes)
- 3/4 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 cup apple cider, room temperature
- 1/4 cup avocado oil (or canola/vegetable oil)
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled and finely diced (about 1 cup / 140 g)
Equipment
- Standard 12-cup muffin tin and paper liners or non-stick spray
- Mixing bowls, whisk, spoon, and a sturdy silicone spatula
- Vegetable peeler and a sharp knife for dicing the apple
- Wire cooling rack
How to Make Gluten Free Apple Muffins
Step 1. Preheat the oven to 400°F (200°C). Line a standard muffin tin with 12 paper liners or spray with non-stick spray.
Step 2. In a large bowl, whisk together the gluten free flour, xanthan gum (if using), granulated sugar, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
Step 3. In a medium bowl, whisk the light brown sugar, eggs, apple cider, oil, and vanilla until smooth.
Step 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apple.
Step 5. Divide the batter evenly among the 12 muffin cups. Bake for 16–18 minutes, until a toothpick inserted near the center comes out clean. (In my oven it took the full 18 minutes.)
Step 6. Let the muffins cool in the pan briefly, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Success
- If your flour blend already includes xanthan gum, omit the added xanthan called for above.
- For best texture, use room temperature eggs and apple cider so the batter mixes evenly.
- Choose a firm baking apple (such as Honeycrisp, Granny Smith, or Braeburn) so the apple pieces hold up during baking.
Storage, Freezing, and Thawing
To store: Once fully cooled, keep muffins in an airtight container at room temperature for 3–4 days. Ensure they’re cool to avoid condensation and sogginess.
To freeze: Cool completely, then place muffins in a freezer-safe bag or container for up to 3–4 months.
To thaw: Remove muffins from the freezer the night before and allow to thaw at room temperature, or warm them in the oven for a few minutes before serving.
Ideas for Extra Apples
- Make homemade applesauce.
- Bake an apple crisp or crumble.
- Prepare an apple pie if you have enough fruit.
- Make apple chips by thinly slicing and baking until crisp.
- Add diced apples to salads for sweetness and crunch.
- Blend apples into smoothies.
- Stir apple chunks into pancake or waffle batter.
- Cook apples down into jam or chutney.
- Make a quick apple slaw with shredded apple, cabbage, and carrots.
- Serve apple slices with cheese for a simple appetizer.
- Create a fresh apple salsa with tomatoes, onion, cilantro, and lime.
- Sauté apples with butter and brown sugar to top ice cream.
Other Gluten Free Muffins to Try
- Gluten Free Blueberry Muffins
- Lemon Ricotta Muffins
- Gluten Free Banana Muffins
- Bakery-Style Double Chocolate Chip Muffins
- Gluten Free Pumpkin Muffins
- Gluten Free Corn Muffins
- Lemon Poppy Seed Muffins
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Easy Gluten Free Apple Muffins
Ingredients
- 1 3/4 cups (250 g) gluten free flour blend
- 3/4 teaspoon xanthan gum (omit if your flour blend contains it)
- 1/2 cup (102 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup (115 g) light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 cup apple cider, room temperature
- 1/4 cup avocado oil
- 1 teaspoon pure vanilla extract
- 1 medium apple, peeled and finely diced (about 1 cup or 140 g)
Instructions
- Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, xanthan gum (if needed), granulated sugar, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
- In a medium bowl, whisk the brown sugar, eggs, apple cider, oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the diced apple.
- Divide the batter evenly among the 12 muffin cups and bake for 16–18 minutes, until a toothpick comes out clean.
- Cool on a wire rack. Serve warm or at room temperature.
Notes
- If your flour blend contains xanthan gum, omit the additional xanthan called for.
- Avocado oil can be substituted with canola or vegetable oil.
- Store fully cooled muffins in an airtight container at room temperature for up to 3–4 days, or freeze for months.
Nutrition Information
Nutrition facts are estimated. Consult a professional for specific dietary needs.
Did you make this recipe? Leave a star rating and share a photo—I’d love to see your muffins!