Gluten Free Apple Muffins (Moist & Fluffy)

These gluten free apple muffins are soft, fluffy, and packed with juicy apples and warm cinnamon. Yogurt keeps the crumb tender and moist, while crisp apples hold their shape so every bite tastes like cozy apple-cinnamon muffin-not applesauce.

These apple cinnamon gluten free muffins are soft, moist, and packed with chunky pieces of tender apple in every bite. I use plain yogurt in the batter because it adds moisture and a little tang, which helps keep gluten-free muffins from tasting dry or flat.

After testing these with firm apples like Honeycrisp, Fuji, and Braeburn, I've found that crisp apples work best because they soften in the oven without disappearing into the batter. A generous amount of cinnamon gives them that cozy apple-cinnamon flavor, and the recipe includes an easy dairy-free option.

For more gluten free muffin recipes, try my gluten-free blackberry muffins!

Jump to:

• ⭐️ Why You'll Love These Gluten Free Apple Cinnamon Muffins
• 🍎 Ingredient Notes
• 🍎 Best Apples For Muffins
• 🥄 How To Make Gluten Free Apple Muffins
• 👩🏼‍🍳 Expert Tips
• 👩🏼‍🍳 Storage & Freezing
• Optional Crumb Topping
• 💬 Frequently Asked Questions
• 🍑 More Gluten Free Breakfast Recipes
• Fluffy Gluten Free Apple Muffins Recipe

⭐️ Why You'll Love These Gluten Free Apple Cinnamon Muffins

• Moist, not dry: Plain yogurt adds moisture and tenderness, which is especially helpful in gluten-free muffins.
• Packed with real apple chunks: Firm apples soften as they bake but still hold their shape, so you get juicy apple pieces in every bite.
• Warm apple-cinnamon flavor: A generous amount of cinnamon makes these taste cozy without needing a crumb topping or glaze.
• Quick and easy: The batter comes together in about 10 minutes with no mixer.
• Dairy-free option included: Use dairy-free yogurt and vegan butter if needed.
• Freezer-friendly: These muffins freeze well, making them great for breakfast, snacks, or fall baking prep.

🍎 Ingredient Notes

• Plain yogurt: Adds moisture, tenderness, and a little tang. This helps keep the muffins soft instead of dry or crumbly.
• Gluten-free all-purpose flour: Use a 1:1 gluten-free flour blend that contains xanthan gum for the best structure. If your blend does not contain xanthan gum, follow the package guidance for adding it, or use a blend that already includes it.
• Apples: Use firm, crisp apples like Honeycrisp, Fuji, Braeburn, or Pink Lady. Softer apples can break down too much and make the muffins wetter.
• Cinnamon: Gives these muffins their classic apple-cinnamon flavor.
• Butter: Adds flavor and richness. For dairy-free muffins, use vegan butter.

🍎 Best Apples For Muffins

Firm, crisp apples work best for muffins because they soften in the oven without turning mushy. I recommend Honeycrisp, Fuji, Braeburn, Pink Lady, or Granny Smith. Softer apples, like McIntosh, can break down too much and make the batter wetter.

🥄 How To Make Gluten Free Apple Muffins

Preheat oven to 350 degrees F. Place baking cup liners into muffin tin, or spray with non-stick cooking spray. Whisk together melted butter and yogurt in a large mixing bowl. Add eggs and whisk thoroughly. Pour in sugar and vanilla extract and whisk for an additional minute.

In a separate bowl, combine gluten-free flour, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon. Add dry mixture to yogurt mixture and stir to combine. Fold in diced apples.

Using a cookie scoop or large spoon, distribute batter evenly into prepared muffin tins.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

👩🏼‍🍳 Expert Tips

• Use firm apples. Crisp apples like Honeycrisp, Fuji, Braeburn, Pink Lady, or Granny Smith hold their shape better and won't disappear into the batter.
• Dice the apples small. Smaller pieces soften more evenly and distribute better throughout the muffins.
• Don't thin the batter. Gluten-free muffin batter is often thicker than wheat-based batter, and the apples release moisture as they bake.
• Use the right flour blend. A 1:1 gluten-free flour blend with xanthan gum gives the muffins better structure.
• Spoon and level your flour. Scooping directly from the bag can pack in too much flour and make the muffins dry.
• Let them cool before serving. Gluten-free muffins continue to set as they cool, so give them at least 10-15 minutes before eating.

👩🏼‍🍳 Storage & Freezing

• Room temperature: Store cooled muffins in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap muffins individually and freeze in a freezer-safe bag or container for up to 3 months.
• To reheat: Warm in the microwave for 15-20 seconds, or let thaw at room temperature.

Optional Crumb Topping

Crumb topping: For a sweeter, bakery-style muffin, mix ¼ cup gluten-free flour, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and 2 tablespoons cold vegan butter or regular butter until crumbly. Sprinkle over the muffin batter before baking.

💬 Frequently Asked Questions

🍑 More Gluten Free Breakfast Recipes

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