Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

by Carol Kicinski on April 30, 2012

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Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

Barbecue season is right around the corner. And so is swimsuit season. It just doesn’t seem like those two things should go together!

Where I live, the weather is just about perfect right now and people are already flocking to the beaches, wearing shorts and tiny little tops, and barbecuing in the backyard or by the pool is the preferred way of entertaining.

Sadly, I have let my gym membership lapse during the winter and the treadmill I swore I would use every day practically has cobwebs covering it. Unfortunately, it is not very fashionable to wear a burka to the beach so it is time for me to make a few changes. This means getting my body moving and cutting back on some fat and calories.

I made these Gluten Free Apricot Jalapeno Cornbread Muffins to serve alongside barbecued chicken and an array of salads. Muffins may not be considered “diet food” but man (or woman in this case) does not live by protein and salad alone – at least this woman doesn’t. Personally, I need to have just a bit of carbs to feel satisfied. These muffins are practically fat free. I omitted any oil or butter from the recipe by using a combination of non-fat Greek yogurt and a can of Solo Apricot Cake and Pastry Filling. For a little kick, I added in a couple minced jalapeno peppers. The result was a cornbread muffin with a tender crumb and a delightful contrast of sweet and spicy – perfect for serving with barbecue or for brunch.

I’ve got a busy day ahead. I need to dig out my work out clothes, renew my gym membership, dust off my treadmill and start shedding a few of these winter pounds that seem to have crept up unexpectedly. But first, I think I will have another muffin. And I won’t feel the least bit guilty about it!

Gluten Free Jalapeno Apricot Cornbread Muffins

Gluten Free Apricot Jalapeno Cornbread Muffins Recipe


Gluten-free Non-Stick cooking spray
1 cup good quality, all-purpose gluten free flour blend
1 cup gluten free stone ground cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 cup fat free Greek yogurt
2 large eggs
2 tablespoons honey
One 12 ounce can Solo Apricot Cake and Pastry Filling
2 jalapeno peppers, seeds and veins removed and finely minced


Preheat oven to 400 degrees. Spray a 12 cup standard muffin tin generously with cooking spray.

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another mixing bowl whisk together the yogurt, eggs, honey, and the Apricot Cake and pastry filling until well combined. Add the wet ingredients to the dry ingredients and mix well. Fold in the minced jalapenos and divide the batter among the prepared muffin tin. Bake for 20 – 25 minutes or until the muffins are golden brown and a tooth pick inserted into the center comes out clean. Let cool in pan for 10 minutes.


This Gluten Free Apricot Jalapeno Cornbread Muffins Recipe serves 12

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breads

{ 22 comments… read them below or add one }

Lori @ RecipeGirl April 30, 2012 at 11:22 am

What a lovely combination!


Carol Kicinski May 5, 2012 at 10:00 pm

Thanks Lori!


Linda A April 30, 2012 at 5:43 pm

These sound fabulous!


Carol Kicinski May 5, 2012 at 10:01 pm

Thanks Linda!


Anita April 30, 2012 at 5:57 pm

Oh my – that really sounds like an unusual and wonderful combo of flavors. I must try this!


Carol Kicinski May 5, 2012 at 10:00 pm

Thank you Anita – enjoy!


Cara April 30, 2012 at 10:41 pm

I really love the idea of sweet apricot along side spicy jalapeno – nicely done, Carol!


Carol Kicinski May 1, 2012 at 9:47 am

Thank you Cara!


InTolerant Chef May 1, 2012 at 5:56 pm

Oh just lovely! I think I would smear mine with a touch of soft goats cheese because its winter here and bikini season is a looong way away :)


Carol Kicinski May 1, 2012 at 8:47 pm

haha – yep, your just the opposite down there. Go for it!!!


Heather May 8, 2012 at 4:00 pm

These are AWESOME!! My husband is not an apricot fan so I used peach. Of course, we don’t have the Solo filling so I made peach filling from scratch then put it in the mini prep. The flavors are awesome and it’s so moist!! Another fantastic recipe Carol! THANKS!!! :-)


Carol Kicinski May 9, 2012 at 12:05 pm

Yay, so happy you liked them. Peach sounds awesome too! Thank YOU!!!


Bren @ Flanboyant Eats™ May 13, 2012 at 11:42 am

These are sooo right to go with bbq~ sure they were a hit. Spicy and corn! Yes! Happy and lovely Mother’s Day to you!


Carol Kicinski May 14, 2012 at 6:37 pm

Aww, thanks Bren!!!


Julie Cutshaw August 24, 2014 at 8:30 am

oh i must try this recipe soon, the idea of apricot teamed with cornbread sounds just yummy to enjoy with any meal choices. thank you for sharing


Carol Kicinski August 28, 2014 at 9:28 am

Hi Julie,
You’re so welcome! It is delicious indeed! Let me know how it turns out. :)


Maria September 1, 2014 at 9:37 pm

I have just started on my gluten free life style and thought I would give these corn muffins a try. I had people over for Labor Day BBQ and made these muffins and everyone including me thought they were delicious.


Carol Kicinski September 2, 2014 at 10:03 am

Hi Maria,
That’s great! Good luck on your journey, and please email me if you have any more questions!


Pamela Price July 16, 2015 at 2:03 pm

Oh… this sounds SO good.. I gotta try this one :)


Joann Walsh September 15, 2015 at 11:06 pm

Wow! I love the idea of jalapeño and corn bread mixed for muffins. Omitting gluten from all my recipes have made such a difference in overall health of myself as well as my family. I love to cook and try out all these new gluten free recipes! Thanks!


Carol Kicinski September 16, 2015 at 10:48 am

You’re welcome Joann! I’m happy to hear that the change has been so helpful to you. xo, Carol


Trista @The Cheery Chef January 5, 2016 at 2:00 pm

These look amazing and they would be delicious in the summer with barbecue dishes or in the winter with a warm bowl of chili. Yum!!


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