Muffins: The Ultimate Convenient Snack!

Muffins hold a special place in our hearts as the quintessential grab-and-go treat. Their small, individual size makes them incredibly convenient for busy mornings or as a quick pick-me-up throughout the day. They fit perfectly into lunchboxes, briefcases, or backpacks, offering a portable burst of flavor and energy whenever you need it most. Beyond their practicality, there’s an undeniable comfort that comes with a freshly baked muffin. They’re less fussy than a cake but more substantial than a cookie, striking the perfect balance for a satisfying bite.

If you’re a muffin enthusiast, you might also enjoy some of our other cherished recipes. We love these light and airy fresh raspberry muffins, the classic comfort of these hearty banana nut muffins, the vibrant sweetness of gluten-free blueberry muffins, and the refreshing tang of these lovely lemon poppy seed muffins. Each recipe offers its own unique charm, perfect for expanding your baking repertoire.

Embrace Autumn with Delicious Apple Muffins!

There’s something truly magical about the fall season, and for many, it’s synonymous with apple season! As soon as autumn leaves begin to change, orchards burst with ripe apples, literally begging to be picked. The sheer abundance of fresh apples naturally inspires a flurry of apple-centric cooking and baking in our kitchen. From crisp tarts to comforting sauces, apples become the star ingredient in countless dishes.

Our personal favorites include this delightful gluten-free apple crisp, the classic apple crumble, and a batch of velvety smooth homemade applesauce. But topping the list, especially when we crave a portable, spiced treat, are these incredible apple cinnamon muffins! The combination of sweet apples and warm cinnamon perfectly encapsulates the essence of fall, making these muffins an absolute must-bake during this wonderful time of year.

Why This Gluten-Free Apple Muffin Recipe Is a Winner:

You might wonder what makes this particular apple muffin recipe stand out. Here are a few key reasons why it’s become a staple in our kitchen and why we think you’ll love it too:

• Simple, Wholesome Ingredients: One of the best aspects of this recipe is that it relies on easily accessible ingredients. You won’t need to search for obscure specialty items; everything can typically be found at your local grocery store. We believe that delicious baking shouldn’t require a treasure hunt for ingredients, making this recipe perfect for everyday enjoyment.
• Effortless to Bake: Don’t be intimidated if you’re a beginner baker! Preparing the batter for these gluten-free apple muffins is straightforward and forgiving. The process mainly involves combining wet and dry ingredients, then gently folding in the fresh apple chunks. There’s no complex machinery or intricate techniques required, just simple mixing and baking, allowing you to achieve bakery-quality results right in your own home.
• Completely Gluten-Free & Dairy-Free: For those with dietary restrictions, finding truly delicious baked goods can sometimes be a challenge. This recipe proudly offers a solution, being 100% gluten-free and dairy-free. This means individuals with Celiac disease, gluten sensitivity, or lactose intolerance can indulge in these delightful muffins without any concerns or compromise on flavor and texture. We’ve meticulously crafted the recipe to ensure that special dietary needs don’t mean sacrificing taste or enjoyment.

Gather Your Ingredients for These Delicious Muffins:

Before you begin baking, it’s always a good idea to gather all your ingredients. This ensures a smooth and enjoyable baking process, often referred to as “mise en place.” For these gluten-free apple muffins, you’ll find that all the core ingredients are readily available, proving that simple doesn’t mean less delicious.

Here’s a visual overview of the key components required. Seeing them laid out can sometimes help you visualize the process. For the exact measurements and a detailed breakdown, please scroll down to the comprehensive printable recipe card located at the very bottom of this post.

Important Recipe Notes and Handy Substitutions:

We want your baking experience to be as successful and enjoyable as possible, so here are some detailed notes and potential substitutions for the ingredients. These tips will help you achieve the best results and adapt the recipe to your preferences or what you have on hand.

• Lemon Zest: The lemon zest plays a crucial role in adding a bright, fresh flavor that complements the apples beautifully without making the muffins taste overly citrusy. For the most potent and vibrant flavor, always grate your lemon zest just before you plan to use it. This ensures that the essential oils are at their freshest.
• Sunflower Oil: I personally prefer using sunflower oil in this recipe because it’s a neutral-flavored oil that I always keep stocked in my pantry. However, you have several excellent alternatives. Feel free to use another mild-flavored vegetable oil such as light olive oil (avoid extra virgin for baking as it has a strong flavor), canola oil, or avocado oil. If you prefer a slightly different flavor profile, melted coconut oil (ensure it’s refined if you don’t want a coconut flavor) or melted vegan butter can also work wonderfully. For those who are not dairy-free, melted regular butter or ghee can be used as a direct substitute.
• Sugars: This recipe uses a balanced blend of both white sugar and light brown sugar to achieve a moist texture and a rich, nuanced sweetness. The molasses in brown sugar contributes to the muffins’ delightful chewiness and depth of flavor. If you need to make substitutions, cane sugar, dark brown sugar (for a more intense molasses flavor), or coconut sugar are all viable options. For individuals managing blood sugar levels, such as those who are diabetic or insulin-resistant, I highly recommend using a 1:1 sugar substitute like granulated monk fruit sweetener. It has a zero glycemic index and won’t significantly raise your blood sugar.
• Eggs: Eggs are crucial in this recipe as they act as a primary binder, providing structure, moisture, and helping the muffins rise. I haven’t personally tested this recipe without eggs, so I cannot guarantee the same results or texture with a direct egg-free substitution. However, if you have an egg allergy, you might try replacing them with aquafaba (the liquid from a can of chickpeas) or a commercial egg-replacer powder, following the product’s instructions for equivalence. (If you do experiment with an egg-free version, please share your results in the comments below! Your feedback would be incredibly helpful to other readers.)
• Lemon Juice: Freshly squeezed lemon juice will always yield the best flavor, adding a bright acidity that enhances the overall taste profile and helps activate the baking powder. However, if fresh lemons aren’t available, bottled lemon juice can be used in a pinch. Just ensure it’s 100% lemon juice without added sugars or preservatives.
• Almond Milk: My preference is to use an unsweetened version of my homemade almond milk for its neutral flavor and creamy texture. The unsweetened variety prevents the muffins from becoming overly sweet. Should you need an alternative, any other type of plain non-dairy milk will work. Great options include cashew milk, rice milk, tigernut milk, oat milk, or canned light coconut milk (the beverage kind, not full-fat culinary coconut milk).
• Gluten-Free All-Purpose Flour: The type of gluten-free flour blend you choose significantly impacts the final texture of your muffins. I highly recommend using a good-quality gluten-free all-purpose flour blend that primarily consists of lighter flours and starches, such as rice flour, tapioca starch, potato starch, or corn starch. These lighter blends contribute to a tender, airy, and fluffy muffin texture. I strongly advise against using gluten-free flour blends that are heavy in bean flours (like garbanzo bean flour), as they can result in a dense, gritty texture and a distinct beany aftertaste.
• Xanthan Gum: In gluten-free baking, xanthan gum acts as a vital substitute for gluten. It helps bind the ingredients together, providing elasticity and structure that gluten usually offers, preventing crumbling. If your chosen gluten-free flour blend already lists xanthan gum (or guar gum) in its ingredients, you can omit the additional amount specified in this recipe. Otherwise, make sure to add it for optimal texture.
• Ground Cinnamon: A touch of ground cinnamon is absolutely essential for these apple muffins. It imparts that classic, warm, and comforting fall flavor that perfectly complements the sweetness and tartness of the apples. You can adjust the amount to your liking – a pinch adds subtle warmth, while a bit more deepens the spice profile.
• Baking Powder: Baking powder is the sole leavening agent responsible for giving these gf apple muffins their beautiful rise and light, airy texture. Ensure your baking powder is fresh for the best results (test by mixing a small amount with hot water – it should bubble vigorously). If you have Celiac disease or a severe gluten intolerance, always double-check to ensure you are using certified gluten-free baking powder.
• Fresh Apples: For this recipe, I typically use crisp green Granny Smith apples because their tartness provides a wonderful contrast to the sweetness of the batter and other ingredients. However, feel free to use any type of tart green apple you enjoy, such as Honeycrisp or Braeburn. If you prefer a sweeter muffin, opt for red apples like Fuji, Gala, or Pink Lady. I usually cube the apples, which provides delightful bursts of apple in every bite, but grated apples can also be used for a more uniform distribution and softer texture throughout the muffin.

Step-by-Step Guide: How to Make Gluten-Free Apple Muffins (Dairy-Free):

Baking these delightful apple muffins is a straightforward process. Just follow these simple steps, and you’ll have a batch of warm, fragrant muffins in no time. Precision is key in baking, so take your time with each stage.

1. Preheat Oven and Prepare Muffin Pan

Start by preheating your oven to 350°F (175°C). While the oven heats up, adjust an oven rack to the center position to ensure even baking. Next, prepare a standard 12-cup muffin pan. Generously grease each cup with your preferred oil or non-stick cooking spray. For easier removal and a cleaner finish, line each muffin cavity with white paper muffin liners.

2. Zest Lemons and Squeeze Juice

Using a fine grater or microplane, carefully zest your lemons to capture their fragrant oils. Then, cut the lemons in half and squeeze out the fresh juice, making sure to remove any seeds to ensure a smooth batter. Keep the zest and juice separate for now.

3. Combine Oil, Sugars, and Lemon Zest

In a large mixing bowl, pour in the sunflower oil, white sugar, light brown sugar, and the freshly grated lemon zest. Using a whisk or an electric mixer, beat these ingredients together until they are well combined and the mixture appears light and somewhat fluffy. The zest will infuse the sugars and oil with its bright aroma.

4. Incorporate Eggs, Lemon Juice, and Milk

To the wet mixture, add the beaten eggs, the freshly squeezed lemon juice, and the unsweetened almond milk. Whisk everything vigorously for about one minute. Continue until the mixture is thoroughly combined, appearing light in color and airy in texture. This step ensures all wet ingredients are evenly distributed.

5. Prepare the Dry Ingredients

In a separate, medium-sized bowl, combine all the dry ingredients. Sift together the gluten-free all-purpose flour blend, xanthan gum (if your flour blend doesn’t already contain it), salt, baking powder, and ground cinnamon. Whisk these dry ingredients together thoroughly. Sifting helps to aerate the flour and ensures all ingredients are evenly distributed, preventing lumps in the final batter.

6. Gradually Add Dry to Wet Ingredients

Pour the sifted dry ingredients into the bowl containing the wet mixture. Using a spatula or wooden spoon, mix gently until just combined. Overmixing gluten-free flour can also lead to a tough texture, so stop as soon as a homogeneous, pale yellow batter forms. The batter will be quite thick, so expect to spoon rather than pour it.

7. Gently Fold in Cubed Apples

Now it’s time for the star ingredient! Add 3/4 cup of the fresh, chopped apples to the thick muffin batter. Using a spatula, gently fold the apple chunks into the batter until they are evenly distributed. Be careful not to overmix, as this can crush the apple pieces and develop the flour’s starches too much.

8. Fill the Muffin Pan

With a spoon or an ice cream scoop, carefully divide the muffin batter evenly among the 12 prepared muffin cups. Each cup should receive approximately 1/3 cup of batter. Fill them about two-thirds full to allow for proper rising.

9. Top with Additional Apples

For an extra visual appeal and even more apple goodness, take the remaining 3/4 cup of cubed apples and evenly sprinkle them on top of the batter in each muffin cup. This creates a beautiful, rustic top crust once baked.

10. Bake to Golden Perfection

Place the muffin pan into your preheated oven and bake for approximately 40 minutes. The baking time may vary slightly depending on your oven, so keep an eye on them. The muffins are ready when they are beautifully golden brown on top, and a wooden toothpick or cake tester inserted into the center of a muffin comes out clean. This indicates they are fully cooked through. Once baked, carefully remove the pan from the oven.

11. Cool and Enjoy

Allow the freshly baked, moist muffins to cool in the muffin pan for about 10 minutes. This resting period helps them set and prevents them from sticking. After 10 minutes, carefully transfer the muffins from the pan to a wire cooling rack to cool completely. Cooling on a rack ensures air circulates around them, preventing a soggy bottom. Serve them warm or at room temperature, perhaps with a cup of coffee or tea.

Dish by Dish Tips & Tricks for Perfect Apple Muffins:

Beyond the basic steps, here are a few extra tips and tricks to elevate your apple muffin game or adapt the recipe to different needs:

• Make Jumbo Muffins: If you’re a fan of larger, more substantial muffins, this recipe can easily be adapted. Simply divide the batter among a 6-cup jumbo muffin pan. Keep in mind that baking time will increase; bake for approximately 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. The larger size makes them even more satisfying!
• Transform into an Apple Loaf: For a delicious apple bread, convert this muffin batter into a loaf. Pour the entire batter into a greased and floured 9″ x 5″ loaf pan. Bake for about 1 hour, or until a toothpick or cake tester inserted into the center of the loaf comes out clean. This makes for a fantastic centerpiece or a sliceable treat perfect for sharing.
• Add a Streusel Topping: For an extra layer of texture and sweetness, consider adding a simple streusel topping before baking. Combine 1/4 cup gluten-free flour, 1/4 cup brown sugar, 2 tablespoons cold dairy-free butter (cubed), and 1/2 teaspoon cinnamon. Mix until crumbly, then sprinkle over the muffin batter before baking.
• Serving Suggestions: While these muffins are delicious on their own, they pair beautifully with a variety of accompaniments. Enjoy them warm with a dollop of dairy-free whipped cream, a scoop of vanilla bean ice cream (dairy-free, of course!), or a drizzle of maple syrup or caramel sauce. They’re also excellent alongside your morning coffee or a soothing cup of herbal tea.

Common Questions About Gluten-Free Apple Muffins:

Here are answers to some frequently asked questions about storing and freezing these wonderful apple muffins, ensuring you can enjoy them for longer.

Explore More Gluten-Free Apple Recipes:

If you’ve fallen in love with these apple muffins, you’ll be delighted to know there are many more delicious gluten-free apple recipes to explore. Apples are incredibly versatile, offering both sweet and savory possibilities. Here are a few more favorites to inspire your next culinary adventure:

More Gluten-Free Muffins to Bake:

If muffins are your passion, we have an array of other gluten-free muffin recipes that are equally delicious and perfect for any occasion. From savory to sweet, there’s a muffin for every taste and season. Explore these fantastic options for your next baking project:

P.S. If you try this incredible gluten-free apple muffin recipe, I’d be absolutely thrilled if you could leave a star rating below and/or a thoughtful review in the comment section further down the page. Your feedback is invaluable and genuinely appreciated! Don’t forget to check out my entire Recipe Index for a complete collection of all the delicious recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram to stay updated with my latest creations! And for fresh recipes delivered straight to your inbox each week, be sure to sign up for my Email List!

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Gluten-Free Apple Muffins (Dairy-Free)

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5 from 1 review

• Author: Felicia Lim
• 
  Total Time: 55 minutes
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  Yield: 12 muffins
• 
  Diet: Gluten Free

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Description

Moist and delicious, these gluten-free apple muffins are filled with fresh apple chunks in a tender fluffy batter. They make a great breakfast, snack or dessert, especially during the fall season. Totally dairy-free too!

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Ingredients

Units

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• 2 tablespoons lemon zest
• 1 cup sunflower oil
• ¾ cup white sugar
• ½ cup light brown sugar
• 4 large eggs, room temperature, beaten
• ¼ cup lemon juice
• 1 cup unsweetened almond milk
• 2 ¾ cup gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 ½ cups fresh cubed apples (I like granny smith apples)

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Instructions

1. Preheat and Grease: Preheat the oven to 350°F (175°C) and adjust the oven rack to the center position. Grease a 12-cup regular muffin pan with oil or non-stick cooking spray and line with white muffin paper liners.
2. Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
3. Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, white sugar, light brown sugar and lemon zest and beat well.
4. Add Eggs, Juice and Milk: Add the eggs, lemon juice, and milk to the bowl and whisk for one minute until the mixture is light and fluffy.
5. Combine Dry Ingredients: Sift the gluten-free flour, xanthan gum (if using), salt, baking powder, and cinnamon in a medium bowl and whisk to combine.
6. Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter (the batter will be thick so you will have to spoon it instead of pour it).
7. Fold Cubed Apples into Batter: Gently fold ¾ cup of the fresh cubed apples into the muffin batter until the cubed apples are evenly distributed.
8. Transfer Batter to Muffin Pan: Spoon approximately ⅓ cup of the batter into each of the 12 cavities of the muffin pan.
9. Top with Remaining Apples: Evenly top the muffin batter with the remaining ¾ cup cubed apples.
10. Bake: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
11. Let Cool Completely: Allow the muffins to cool in the pan for 10 minutes before removing them and letting them cool totally on a wire cooling rack.

Notes

Lemon Zest: For the best flavor, make sure to grate your lemon zest just before using it.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil (such as olive oil, canola oil, avocado oil, etc). You can also use melted coconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.

Sugars: I used a mix of both white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are essential in binding the ingredients together. I personally have not tested this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you can try replacing the eggs with acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to hear!)

Lemon Juice: I prefer freshly squeezed lemon juice, but you can also use bottled lemon juice if you don’t have fresh lemons.

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another type of non-dairy milk (such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk).

Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch), which will ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Ground Cinnamon: I like adding a pinch of ground cinnamon for added fall flavor, as cinnamon complements the apples well.

Baking Powder: Baking powder is the only leavening agent used in this gf apple muffins recipe, and helps the muffin batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Apples: I used green Granny Smith apples, but you can use other types of tart green apples that you enjoy. Or, if you prefer sweeter apples instead of tart ones, go ahead and use red apples instead.

Storing: To store, place these gluten-free dairy-free apple muffins in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap the apple muffins individually in plastic wrap and freeze for up to 2 months. Let the muffins thaw completely overnight in the refrigerator before reheating in the oven and eating.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Muffins
• Method: Baking
• Cuisine: American