Apple Cinnamon Muffins with Jaca

By Jaca Kitchen · · Updated

These sugar-free apple cinnamon muffins swap every bit of brown sugar for Jaca allulose, so you get tender, streusel-topped muffins packed with real Granny Smith apple and warm cinnamon — with none of the added sugar. They bake up cozy and bakery-style, perfect for a fall breakfast or an afternoon snack with coffee.

This is a Jaca-adjusted, sugar-free version of a classic apple muffin — we replaced every bit of brown sugar with Jaca allulose at double the volume, so the sweetness lands just right with zero added sugar.

Ingredients:

For the muffins:

  • 2¼ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups Jaca allulose (replaces 1½ cups brown sugar)
  • 1 large egg
  • 1 cup buttermilk
  • ½ cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 medium Granny Smith apples, peeled and diced (about 2 cups)

For the cinnamon streusel:

  • 1 cup Jaca allulose (replaces ½ cup brown sugar)
  • ⅓ cup all-purpose flour
  • ⅓ cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. We drop the temperature from the usual 375°F because Jaca allulose browns faster than sugar.
  2. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
  3. In a separate bowl, whisk the egg, buttermilk, melted butter, vanilla, and 3 cups Jaca allulose until the Jaca dissolves.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced apples, then divide the batter among the 12 muffin cups, filling them to the top.
  5. Make the streusel: stir together 1 cup Jaca allulose, the flour, oats, and cinnamon. Drizzle in the melted butter and mix until crumbly, then sprinkle over the muffins.
  6. Bake for 23–27 minutes, until the tops spring back when lightly pressed. If the streusel darkens before the centers set, tent loosely with foil for the last few minutes.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack. These taste even better the next day.

Prep time: 20 minutes  |  Cook time: 25 minutes  |  Servings: 12 muffins