Description
Enjoy these warm and comforting Gluten-Free Apple Cinnamon Muffins. They are perfect for a cozy breakfast or a delightful snack, bringing a touch of homemade joy to your day.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup finely diced apples (about 1 medium apple)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour blend, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the diced apples.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra cinnamon kick, you can mix 1 tablespoon of sugar with 1/2 teaspoon of cinnamon and sprinkle it over the muffin tops before baking.
- Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, you may need to add about 1/2 teaspoon.
- You can use your favorite type of apple, such as Honeycrisp, Gala, or Fuji.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 7-9g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 50-60mg