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Gluten-Free Apricot Muffins with Almond Streusel Topping

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 14
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Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
By Betty Crocker Kitchens
Updated Jul 26, 2011
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

300 Calories, 15g Total Fat, 3g Protein, 35g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
300
Calories from Fat
140
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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