These gluten-free apple & pecan muffins are mind-blowing delicious, packed with chunks of apple and crunchy pecans. The muffin topping of even more pecans & cinnamon sugar takes it to another level for the perfect muffin that can be eaten anytime at breakfast, mid-morning, mid-afternoon or as a midnight snack.

The aroma of apple and cinnamon triggers many memories of home life, family, autumn and celebrations. Estate agents even use apple and cinnamon sticks simmering in water over the stove as a marketing trick to create a cosy atmosphere when the property is being viewed.

A close up of some gluten-free apple & pecan muffins on a wire rack

In under an hour, you can bring this comforting aroma to your home. The recipe is easy, only requiring a big bowl to mix the muffin mixture gently in and a regular size muffin tray or more if you are doubling the recipe for a big crowd.

An adobe photo of gluten-free apple & pecan muffins
a muffin tray full of gluten-free apple & pecan muffins

Gluten-Free Apple & Pecan Muffins

by Sandra, Fun Without Gluten
You can't walk past these warm apple & pecan muffins without being tempted to eat one.
They are full of apple pieces, crisp pecans and cinnamon flavour. Perfect muffins for breakfast, snacktime or social gatherings.
5 from 1 vote
Prep Time 20 minutes
Cook Time 25 minutes
Cooling down time 10 minutes
Total Time 55 minutes
Course baking, Breakfast, Kids' Snacks, Snack
Cuisine American, General
Servings 12 muffins


  • Regular size muffin tray
  • Regular size ice cream scooper (optional)



    Dry Ingredients

    Wet ingredients

    • 100 g melted butter, cooled
    • 250 ml buttermilk
    • 3 eggs, lightly beaten
    • 1 tsp vanilla extract


    • 2 green apples, preferably Granny Smith variety
    • 1 tsp lemon juice
    • 90 g whole pecans

    Muffin Topping

    • 50 g brown sugar
    • 1 tsp cinnamon powder
    • 30 g pecans, chopped finely



    • Gather and measure all the apple & pecan muffin ingredients together.


    • Peel, core and chop the apples into 2cm chunks.
    • Place the apple pieces in a bowl and sprinkle with lemon juice. Set aside.
    • Halve the whole pecans. Set aside.

    Muffin Topping

    • In a small bowl, mix the muffin topping ingredients together. Set aside.

    Muffin Mixture

    • In a large bowl, mix all the dry ingredients together.
    • In a measuring jug, mix the wet ingredients together.
    • Pour the wet ingredients into the dry ingredients and fold gently together.
    • Add the apples and pecan halves. Mix until no flour is visible. Do not overmix past this point. The secret is to keep it “just incorporated”. Overmixing will result in dense muffins.

    Baking the muffins

    • Preheat the oven to 190°C/375°F.
    • Lightly grease the muffin tray/s and fill each cavity with the muffin mixture two thirds full using a spoon or a regular size ice cream scoop.
    • Sprinkle the topping mixture generously on top of each muffin.
    • Bake for 20 to 25 minutes. Insert a toothpick in one of the muffins. If it comes out clean, they are ready. They should also have a slight bounce when touched on the tops.
    • Allow to cool down slightly in the muffin tin for 10 minutes before transferring them to a wire rack.


    • Keep them warm wrapped up in a tea towel or store them in an air-tight container. 


    • Keeps for 2 days in an air-tight container at room temperature
    • Suitable to freeze
    Keyword gluten-free apple & pecan muffins, gluten-free apple muffins, gluten-free muffins
    Tried this recipe?Let us know how it was!
    Please mention @fun_without_gluten or tag #funwithoutgluten!
    a tray of gluten-free apple & pecan muffins on a wire rack
    If pecans are hard to find, substitute them with halved walnuts.

    by | Nov 26, 2020 | Baking, Breakfast, Snacks | 0 comments

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