Gluten Free Apple Cider Spice Muffins

These gluten free apple cider muffins are perfectly spiced, moist, tender and coated in a buttery cinnamon sugar mixture. They’re truly the perfect fall recipe and I promise you can’t tell they’re gluten free. Your friends and family will be reaching for more!

When it comes to Fall baking, are you usually more of an apple or a pumpkin person? I love my classic gluten free pumpkin bread and can’t resist a pumpkin spiced latte, but my air fryer apples and gluten free apple cake are truly some all time favorites.

These gluten free apple cider muffins are moist, tender, loaded with delicious spices like cinnamon, nutmeg and cloves plus lots of fresh apple cider and a cinnamon sugar coating. We also have some freshly shredded apple and apple sauce in the batter to really ensure a deliciously rich apple flavor. No slacking here! Plus, there’s no mixer needed- just a whisk and bowl! If you love this recipe, try my gluten free apple crisp next!

Quick tips!

• I’m sure this goes without saying, but be sure you are using apple cider and not apple juice or apple cider vinegar. You will need 1 1/2 cups which we will reduce to 1/2 cup to strength the flavor.
• The butter and cinnamon sugar coating is totally optional! They are plenty sweet and delicious without it. You can also opt to add in some chopped walnuts or pecans to the batter or even use my cinnamon streusel from my coffee cake muffins on top.
• If you prefer a bit more texture, you can dice your apples instead of grate them.

How to make apple cider muffins

Add the 1 1/2 cups of apple cider to a pan on the stove and heat over medium/high heat. Bring to a boil, then reduce the heat to medium/low and simmer until it reduces to 1/2 cup. it will thicken slightly, but not considerably during this process. Set aside to cool once done.

Preheat the oven to 425 Fahrenheit. Line a 12 cavity muffin tin with liners and set aside. For more evenly baked muffins that rise better, line two muffin tins with 6 liners and alternate spaces so they aren’t over crowded.

In a medium mixing bowl, whisk together all wet ingredients, but leave the shredded apple aside for now.

Whisk in the dry ingredients, making sure to spoon and level the flour to measure. Fold in the shredded apple. Let the batter rest for 10 minutes. Scoop into the prepared muffin tin(s), filling each pretty close to the top.

Bake at 425 for 5 minutes, then reduce the temperature to 350 and bake an additional 15 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling.

Melt the butter for the coating in a small bowl. Whisk together the cinnamon and sugar in another bowl. When cooled, remove the wrapper from the muffin, dip lightly in the melted butter, then in the cinnamon sugar coating and set aside. Repeat with all muffins and enjoy! Try my gluten free apple cider donuts next!

Key ingredients & swaps

Apple cider. The star of the show for these gluten free apple cider muffins! We’ll cook it down which is SO important for creating a rich flavor.

Eggs. Two eggs will help bind all ingredients together and give these muffins a really nice rise. Because there’s only two, you can safely swap for a vegan alternative such as flax eggs or a store bought egg replacer.

Sugar. Brown and white sugar will of course sweeten these up and the brown sugar has the added benefit of some molasses for a richer flavor.

Flour. I used the Bob’s Red Mill 1:1 Baking Flour, which I recommend, but if you prefer a different blend, just be sure it has xanthan gum in the mix! King Arthur is another great option.

Spices. Cinnamon, ginger, nutmeg, cloves and allspice will give these a delicious Fall spiced flavor! You can swap the allspice for cloves if that’s what you have! Same with my gluten free apple bread.

How to store

Once prepared, these gluten free apple cider muffins will keep for about 3 days at room temperature. I suggest letting them cool, coat in the cinnamon sugar and store on a plate covered with foil. Because of the fresh ingredients, they can get a bit soggy if place in an air tight container.

You can also freeze them, but I suggest doing so before coating in the butter and cinnamon sugar. Let them cool completely after baking, remove the wrapper, then place in a freezer safe bag and freeze for up to 2 months. Let thaw, then coat in the melted butter and cinnamon sugar and enjoy.

More Fall baked goods!

• Gluten Free Apple Cake
• Gluten Free Pumpkin Pie
• Oat Flour Pumpkin Bread

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