Nothing says comfort quite like the taste of apple pie, and with these Gluten-Free Apple Pie Muffins, you can savor that classic, homey flavor in a convenient, tender treat. Packed with chunks of sweet apples, a hint of cinnamon, nutmeg, allspice and a moist crumb, these muffins capture the essence of a freshly baked apple pie—without the fuss of making a crust.
Perfect for breakfast, a midday snack, or dessert, they bring the cozy flavors of fall straight to your table, all while being gluten-free for everyone to enjoy. Made with our versatile Inspiration Baking-All Purpose Flour Blend, these muffins are easy to whip up and guaranteed to impress. Pair them with a warm drink and your favorite sweater weather moments. And if you're feeling indulgent, add a cinnamon streusel crumb topping to take them to the next level and wow your family and guests.
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SERVINGS: 12 Muffins
PREP TIME: 25 MIN
COOK TIME: 15-18 MIN
TOTAL TIME: 43 MIN
INGREDIENTS
Muffins
1 1/4 cup chopped sweet apples
1/2 cup sugar
1/2 Teaspoon ground cinnamon
1 3/4 Cups Inspiration Baking-All Purpose Flour Blend
1/4 Cup packed brown sugar
1/2 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground allspice
2 1/2 Teaspoons baking powder-double acting
2 whole eggs
3/4 Cup milk of choice (unflavored)
2 Tablespoons apple sauce
2 Teaspoons vanilla extract
1/3 Cup oil (not coconut oil)
Option: Cinnamon Streusel Topping
1/4 Cup packed brown sugar
1/4 Cup softened butter
1 Teaspoon ground cinnamon
DIRECTIONS
Cinnamon Streusel Topping
Mix all dry ingredients in a bowl.
Add softened butter or margarine.
Using a fork or pastry cutter to cut the butter into the dry mixture until pea size balls form.
Set aside until ready to bake the muffins.
Muffins
Preheat oven to 400°F. Line a 12 cavity cupcake tin with cupcake liners.
Make the cinnamon streusel topping now if you would like to add it to the top of each muffin before baking.
Finely chop 1 1/4 cup apples. Place in a small bowl. Add granulated sugar and cinnamon. Stir and set aside.
Whisk together the dry ingredients in a bowl and set aside.
In another bowl whisk the rest of the ingredients together.
Add to the dry ingredients and hand stir until moistened. This may be a little lumpy.
Fold in apple mixture.
Fill muffins cups evenly with the batter. They will be full to the very top.
Add the cinnamon streusel topping before baking.
Bake for 15-18 minutes until top is golden brown. Check with a tooth pick.
Remove from the oven. Cool for 5 minutes
Carefully remove the muffins to a wire rack.
Eat warm or cool.
NOTES:
I use olive oil, but canola oil also works. Do not use coconut oil in this recipe.
You can freeze the muffins up to 2 months in a freezer bag or container.
Thaw in the refrigerator over night. Warm in the oven or eat at room temperature.
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