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. For me, these gluten-free muffins are mind-blowing delicious, packed with chunks of apple and crunchy pecans. The muffin topping 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.

Gluten-Free Cinnamon Apple & Pecan Muffins
Wet ingredients:


  • 2 green apples, preferably Granny Smith variety
  • 1 teaspoon lemon juice
  • 90g pecans, halved

Muffin topping:

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

Step by Step Instructions

1. Preheat oven to 190 C/375 F.

2. Peel, core and chop the apples in approximately 2cm chunks.

3. Place in a bowl and sprinkle with lemon juice. Set aside.

4. In a large bowl, mix all the dry ingredients together.

5. In a measuring jug, mix the wet ingredients together.
6. Pour the wet ingredients into the dry ingredients.
7. Fold and mix gently together.
8. 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 tough muffins.

9. Mix the muffin topping ingredients together in a small bowl.

10. Sprinkle this mixture generously on top of each muffin.
11. 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 top.
12. Allow to cool slightly in the muffin tin for 10 minutes before removing.
13. Keep them warm wrapped up in a tea towel or store in an air-tight container. Keeps for 2 days.
If pecans are hard to find, substitute them with halved walnuts.

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