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Gluten-Free Apricot Muffins with Almond Streusel Topping

gluten-free apricot muffins with almond streusel topping Side Dish
Gluten-Free Apricot Muffins with Almond Streusel Topping
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 14

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

Updated July 26, 2011

Ingredients

  • 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

Steps

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  • 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.

  • 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 Facts

Serving Size: 1 Muffin
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
230mg
10%
Potassium
150mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
7%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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