Breads and Muffins

Apple Cinnamon Muffins – Gluten and Dairy Free

Posted by Yummy Gluten Free on

Bursting with apple and cinnamon flavour, these tender gluten free and dairy free muffins are a yummy way to start your day or to enjoy as an afternoon snack. They come together quickly and will fill your kitchen with a heavenly apple cinnamon scent. Enjoy!

Apple Cinnamon Muffins - Gluten and Dairy Free

  • Servings: 12 servings
  • Difficulty: Easy
  • Print

Credit: Adapted from https://addapinch.com/cinnamon-apple-muffins-recipe/

Ingredients

  • 2 apples peeled and diced into small pieces
  • 2 tsp Bob’s Red Mill 1:1 Gluten Free Flour
  • 1/2 tsp cinnamon
  • 2 cups Bob’s Red Mill 1:1 Gluten Free Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup vegan margarine
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup almond milk
  • 1/3 cup vegan margarine, melted
  • 1/4 cup white sugar
  • 1 tsp cinnamon

Directions

  1. Preheat oven to 375º F.
  2. Line a muffin tin with paper muffin liners or grease the tin well.
  3. In a small bowl, toss apples with 2 tsp gluten free flour and 1/2 tsp cinnamon. Set aside.
  4. In a medium size bowl, combine 2 cups flour, baking powder, salt and 2 tsp cinnamon. Set aside.
  5. With an electric mixer, cream the margarine and sugar together until light and fluffy.
  6. Add the eggs one at a time to the butter and sugar mixture. Beating the mixture until each egg is well incorporated.
  7. Stir in the vanilla.
  8. Using a rubber spatula, stir in 1/3 of the flour mixture until just incorporated. Then add in half the milk, stirring until just combined.
  9. Stir in the next 1/3 of flour until just incorporated. Then add the remaining milk, stirring until just combined, followed by the remaining flour.
  10. Gently fold in the apples.
  11. Divide the batter between the 12 muffin cups.
  12. Bake for 30 minutes.
  13. Remove from the oven and let cool in the muffin tin for 20 minutes.
  14. Once the muffins are cool enough to handle, prepare the topping, put the melted the margarine in a small bowl and in another bowl combine the cinnamon and sugar.
  15. Dip the top of the muffin into the melted margarine and then into the cinnamon sugar mixture.
  16. Repeat for all muffins.
  17. Let cool completely.

    18. Muffins can be stored for a day or two in an air tight container or frozen for up to 3 months.


    Recipe Notes
  • It is very important to not overmix the muffin batter as it will result in a tough dense muffin.
  • I like to use Honey Crisp apples in this recipe as they tend to keep their shape when baked. Gala or Fuji apples would also work well.

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