Gluten Free Apricot Muffins Recipes

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GLUTEN-FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING



Gluten-Free Apricot Muffins with Almond Streusel Topping image

Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 14

Number Of Ingredients 19

1/2 cup tapioca flour
1/2 cup sweet white sorghum flour
1/2 cup white rice flour
1/4 cup garbanzo and fava flour
1/4 cup potato starch flour
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
2 eggs
1 cup almond milk, soymilk or regular milk
1/2 cup sunflower oil or ghee (measured melted)
1/2 cup granulated sugar
1 teaspoon cider vinegar
1 teaspoon pure vanilla
1/2 cup chopped dried apricots
1/4 cup ghee (measured melted)
1/2 cup packed brown sugar
1/2 cup slivered almonds, toasted

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
  • In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
  • In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
  • Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g

GLUTEN-FREE APRICOT-WALNUT MUFFINS



Gluten-Free Apricot-Walnut Muffins image

Provided by Melissa Clark

Categories     breakfast, brunch, easy, side dish

Time 1h

Yield 12 muffins

Number Of Ingredients 11

Butter to grease the pan
350 grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup)

Steps:

  • Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
  • Whisk together flour, baking soda, baking powder, sugar and salt.
  • In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
  • Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 209 milligrams, Sugar 16 grams, TransFat 0 grams

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