Yesterday was an off-day in the kitchen. You know the kind – where you spill things and burn a sauce and add too much butter (even though there’s really no such thing) to your recipe.

This was the only thing that made it out of my kitchen unscathed, thankfully. These definitely don’t count as muffins anymore, not with that caramel sauce. I also may or may not have cut out the tops and scooped some caramel inside the muffins as a filling…

(ironic but also kind of serious) #YOLO

Sure, you could omit the caramel sauce and keep these healthy, but life is too short to not eat caramel for breakfast

Gluten-Free Caramel Apple Muffins (54 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 28 mini-muffins


  • 1/2 cup diced tart Granny Smith apple
  • 1 cup white rice flour
  • 1/3 cup potato starch
  • 1/6 cup tapioca starch
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla
  • 1 cup chopped pecans, toasted and divided
  • Dulce de leche or caramel sauce for topping
  1. Peel and core the apple and finely dice it enough to equal 1/2 cup.
  2. Preheat oven to 350F. While oven is preheating, toast pecans in a sheet pan, then chop toasted pecans and set aside.
  3. Muffins: In a large bowl, whisk together flour, starches, xanthan gum, baking powder, cinnamon, baking soda, and salt. Set aside.
  4. In a medium bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
  5. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in 1/2 cup of pecans and apples.
  6. Divide batter equally among prepared muffin cups.
  7. Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
  8. Once muffins have completely cooled, top with dulce de leche and sprinkle remaining pecans over the top.

I might officially be a gluten-free fan. These muffins seriously might be better than regular flour muffins! No one’s mind has been blown as thoroughly as my mine.

The muffins themselves are wonderfully cinnamony and the texture is still light and airy but substantial enough to hold up the apple chunks. You’ll notice there’s no milk in this recipe – that’s not a mistake, and you might be concerned when the batter takes on a gluey consistency, but don’t worry, they still bake up nice and puffy.

Topped off with a perfect caramel sauce, these seem a little…naughty…for breakfast. Sometimes being bad tastes so very good.

Gluten-free caramel apple muffins