Mashed and mingled with a touch of baking soda, the ripe bananas create an irresistibly tender and moist base. The addition of rich, melted butter, a splash of vanilla, and chocolate chips provide just the right amount of decadence without being overly sweet. 

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The secret to these scrumptious apple cider muffins lies in the process of reducing apple cider into a flavorful syrup, which gives the muffins a deep, moist, and distinctly fall twist. This liquid is then folded into a standard muffin batter warmly spiced with cinnamon, cardamom, and nutmeg for that classic cozy flavor. 

For a delightful extra crunch, you can easily stir a handful of chopped walnuts or pecans into the batter just before baking. Once baked, the muffins are brushed with butter and rolled in a simple cinnamon-sugar topping with lemon zest that cuts through the richness. 

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Lemon curd muffins are a sweet, citrusy baked treat that features a tart lemon curd filling. The muffins are moist and every bite is delicious. Some people make them with the curd inside, and some brush it on top. For this recipe, you do both! Curd muffins are a fun brunch or holiday pastry to serve, tasty with scrambled eggs!

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I love a good muffin recipe! And this one is just that – easy, moist muffins made with apples and honey and oats. They are also gluten-free – a bonus to keep stocked in the freezer.

These muffins are so moist and airy, especially for a gluten-free batter! If you’re a muffin love, you may have already tried my Buttermilk Raisin Bran Muffins (recipe makes a LOT), or this Sour Cream Caramel Banana Muffins Recipe!

Gluten-Free Apple Cinnamon Muffins

They are lightly sweetened with honey and coconut sugar, have a slightly zesty flavor from the lemon and shredded apple, and make your kitchen smell like cinnamon–what more could you ask for?

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I love a good bran muffin recipe where you can keep the batter in the fridge and make “instant” hot-from-the-oven bran muffins. This Buttermilk Bran Muffins recipe is a classic, and loved by our family. The buttermilk batter can remain in the refrigerator for up to 6 weeks!

Buttermilk Raisin Bran Muffins

My mom made these muffins when we were growing up. She’d keep a giant bowl of batter in the fridge, and we’d whip up a whole fresh muffin tin every few days. It’s also optional to add in favorite ingredients such as nuts, chocolate chips, raisins, cranberries, blueberries, or coconut.

Why I love this recipe

• For breakfast, I love to pull these Buttermilk Raisin Bran Muffins out of the freezer.
• This is a base recipe that you can add your favorite ingredients to the batter.
• My friend, Kristi, drizzles honey on them when they are hot out of the oven! Give it a try!

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