Gluten-Free Apricot Muffins with Almond Streusel Topping

Gluten-Free Apricot Muffins with Almond Streusel Topping

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

Prep Time

25

Minutes

Total Time

1:05

Hr:Mins

Makes

14

muffins

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
Topping
1/4
cup ghee (measured melted)
1/2
cup packed brown sugar
1/2
cup slivered almonds, toasted
  1. 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).
  2. 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.
  3. In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
  4. 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.
Makes 14 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you’re substituting milk, try to find substitutes with the same fat content. Unsweetened almond or hemp seed milk works beautifully in baked recipes as a dairy substitute. Both are available at natural grocery stores.
Recipe Variation Gluten Free Cranberry Muffins with Almond Streusel Topping: Use dried cranberries in place of the apricots. Other dried fruits, such as cherries or blueberries, would also work well in these muffins.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 300
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 230mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 1g,
    • Sugars 18g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.