These gluten free apple muffins are packed with chunks of juicy apples and topped with a rich caramel sauce! They're super quick to make and perfect for this time of year.
I've already confessed my love for caramel apples. Remember my caramel apple dip? I really don't mess around when it comes to homemade caramel apples. So what I'm trying to say is, you just know this one is going to be good.
These gluten free apple muffins are super soft and moist, with a hint of cinnamon, which as we all know works oh-so-well with apple. I went on and on about that when I made my apple cinnamon scones. So I won't really go into THAT, either.
Then, if that's not enough, we're drizzling caramel sauce right on top. It's such a delicious combination but I will warn you -- it gets messy. But when the mess is THIS good, it's no big deal. Right?
What's great about this gluten free apple muffin recipe is that we're using applesauce not just to enhance the overall apple flavor, but as our egg substitute. We're adding just enough to give us flavor, moisture, and bind everything together but not so much that you end up with a mushy muffin (no one likes those).
Why You'll Love This Recipe
- That caramel sauce on top is just incredible. Really. You can go with store-bought or homemade. Either way, it takes these muffins to the next level.
- The warm cinnamon and apple flavors in every bite truly taste like Fall.
- These apple muffins are made in a single bowl, without a mixer. If you have a mixing bowl, rubber spatula, and a whisk, you're all set!
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. Unless otherwise noted, I use this flour in every recipe! If you are using a different blend, make sure it contains xanthan gum.
- Baking powder and baking soda: Always make sure your leavening agents are fresh. This is an easy way to test for freshness.
- Milk: You can use any type of milk you'd like in this recipe! I've used oat milk and it works great.
- Applesauce: Make sure you're using 100% pure unsweetened applesauce. We don't want any added flavors or ingredients.
- Apples: Any apples will work here. I like to use Honeycrisp or Granny Smith.
STEP ONE: Start by whisking the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
STEP TWO: Add the melted butter, milk, applesauce, and vanilla right in and stir it all up with a rubber spatula until you have a nice, thick batter.
STEP THREE: Stir in the chopped apples.
STEP FOUR: Fill your cupcake liners up almost all the way full -- about ⅔ of the way should do it. Bake on 425ºF for 5 minutes, then lower your oven down to 375ºF and keep baking for another 14 minutes. I love baking all of my muffins this way because I've found that it's a great way to get a nice crisp top, but you still end up with a moist and soft muffin overall by turning the heat down.
STEP FIVE: When your apple muffins are completely cooled, use a spoon or fork to drizzle the sauce right on top. It will get messy, so you may want to place a towel underneath the wire rack to catch any spilled sauce. Let the sauce set before serving.
- My #1 tip when it comes to baking, especially gluten free baking, is to use a scale to weigh the flour. This is the easiest way to ensure accuracy, and too much (or too little) flour will impact the texture of the muffins.
- Make sure the muffins are completely cooled before drizzling on the caramel sauce.
Frequently Asked Questions
Yes! Simply use your favorite non-dairy butter and milk and make sure your caramel sauce is also dairy free.
Yes, muffins may be frozen in a zip top bag for up to 3 months. I recommend freezing without the caramel sauce and drizzling after thawing and before serving.
Did you make my gluten free apple muffins? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy Gluten Free Apple Muffins
- 2 cups (296g) gluten free flour blend
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup (113g) unsalted butter melted
- 1 cup (240ml) milk of choice
- ¼ cup (64g) unsweetened applesauce
- ½ teaspoon vanilla extract
- 1 cup (75g) peeled & chopped apples
- caramel sauce for drizzling
- Preheat oven to 425°F and line a muffin tin with cupcake liners.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon together.2 cups (296g) gluten free flour blend, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon
- Add the melted butter, milk, applesauce, and vanilla extract and mix using a rubber spatula until thoroughly combined. Stir in the chopped apples.½ cup (113g) unsalted butter, 1 cup (240ml) milk of choice, ¼ cup (64g) unsweetened applesauce, ½ teaspoon vanilla extract, 1 cup (75g) peeled & chopped apples
- Fill liners almost all the way up (about ⅔ full). Bake for 5 minutes, then reduce the heat to 375°F and continue baking another 14-15 minutes. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a cooling rack to finish cooling before drizzling on the sauce.caramel sauce
- Be sure the muffins have cooled completely before drizzling on the caramel sauce.
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