There is nothing like the warm smell of baked cinnamon apples wafting through the house on a cool Fall morning. I absolutely love waking up early and making this cinnamon apple coffee cake recipe because it is easy to put together, and the whole house smells divine when it is done cooking! It is the perfect sweet cake to serve at breakfast, or to enjoy with your afternoon tea or coffee.
I used to make this recipe all the time for my friends and family and it quickly became one of my most requested recipes because the cake is so light and fluffy, with the perfect kiss of sweetness from the cinnamon sugar and apples. It really is the best cinnamon apple coffee cake recipe I have found. Thankfully, I was able to make it gluten and dairy free, while still maintaining the original flavor and texture everyone has grown to love.
The original recipe is actually from one of my favorite cookbooks by the woman behind Magnolia Bakery – More From Magnolia: Recipes from the World Famous Bakery. If you haven’t checked out her three cookbooks yet, I highly recommend all of them!
I adapted this cinnamon apple coffee cake recipe to make it gluten and dairy free, and used a muffin tin, rather than the original bundt cake pan. I also used less oil, and swapped out the canola oil for coconut oil. You might be afraid to bake with coconut oil for fear of it adding a coconut flavor, but if you use a refined coconut oil, it has no taste, and can be easily used in all of your favorite recipes. Also, if you want to make this recipe using the original bundt pan, preheat your oven to 325 degrees, and cook the bundt for 50-60 minutes or until a cake tester inserted in the center comes out clean.
I usually always try to keep a can of apples around the house now, just in case I get the urge to make these cinnamon apple coffee cake muffins. All the other ingredients I usually have on hand, which is perfect when I am in a pinch. I promise, whether you make this gluten and dairy free, or not, this will be your new go-to coffee cake recipe. I hope it brings as much joy to your family and friends as it has mine!
Cinnamon Apple Coffee Cake MuffinsPrint Recipe
- 2 cups gluten free flour*
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup coconut oil, melted
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 cup dairy-free milk (I used NutPods)
- 1 tsp vanilla extract
- 1 20oz can apple pie filling, apples rinsed, drained, and pat dry
- 1/4 cup sugar mixed with 1 tsp ground cinnamon
Preheat oven to 350 degrees. Grease a standard 12-cup muffin pan.
Roughly chop the apples, and add them to a small bowl. Add half of the cinnamon/sugar mixture to the apples and toss to coat. Set aside.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, on medium speed of an electric mixer, beat the oil, sugar, and eggs until light and thick, about 3 minutes. Add the flour mixture in three parts, alternating with the milk and vanilla, beating after each addition until smooth. Stir half of the apples into the batter.
Using a large cookie or ice cream scoop, divide the batter evenly into the prepared muffin tin. Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon/sugar.
Bake for 20-25 minutes or until a cake tester, or toothpick, inserted into the center comes out clean. Let the muffins rest in the pan for 10-15 minutes before removing and cooling completely on a wire rack.
A note about gluten free: I use a "cup for cup" gluten free flour. It already has the xanthan gum mixed in, so there is no additional mixing or ingredients needed. This recipe works equally well using regular all-purpose flour, and dairy milk.