Apple Snickerdoodle Muffins

Made these for my daughter’s senior road trip, and one friend has Celiac so I have gluten-free baking a try. They are so delicious, and you’d never know they were gluten-free!


Brown Sugar Swirl:
1/4 cup packed light brown sugar
2 tsp gluten-free all-purpose flour
1/2 teaspoon ground cinnamon

Cinnamon Sugar:
1/4 cup granulated sugar
1 tsp ground cinnamon

2 large eggs, at room temperature
6 Tbsp unsalted butter, melted and cooled
1/4 cup milk
1 tsp pure vanilla extract
1-1/2 cups gluten-free all-purpose flour
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 large apple, cored, peeled and cut into 1/2-inch piece


Preheat the oven to 350°F and fill 12 muffin cups with paper liners.

Brown Sugar Swirl:
In a small bowl, combine the brown sugar with the flour, a pinch of salt and the cinnamon.

Cinnamon Sugar:
In another small bowl, whisk the granulated sugar with the cinnamon.


  1. In a medium bowl, whisk the eggs with the butter, milk and vanilla until smooth.
  2. In a large bowl, whisk the flour with the granulated sugar, brown sugar, baking powder, cinnamon and salt. Using a wooden spoon, stir in the wet ingredients until combined. Fold in the apple and the brown sugar swirl.
  3. Spoon the batter into the muffin cups and sprinkle with the cinnamon sugar. Bake the muffins in the center of the oven for about 22 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before serving.


12 muffins


Food & Wine

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