Gluten-Free Apricot Muffins

I’ve been on a slight apricot kick lately – they’re just so perfect for springtime, don’t you think? And because we just started brainstorming for our September/October issue of Gluten Free & More Magazine, which is The Baking Issue, I’ve also decided to do a bit of springtime baking. And so, I bring you my latest creation: Gluten-Free Apricot Muffins.

These muffins are super simple. You start by rehydrating the dried apricots, then while those are sitting in some boiling water you’ll mix up your dry ingredients, then the wet ingredients. Mix ‘em together, add the (drained) apricots, and you’re ready to start baking. To really give these that special feel, you’re going to want to sprinkle the tops with turbinado sugar before baking – trust me on this! I used Wholesome’s organic turbinado sugar and their organic sugar in these muffins.

Check out more gluten-free muffin recipes.

4.34 from 3 votes

Print Recipe

Gluten-Free Apricot Muffins

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 12 servings

Calories: 235kcal

Author: Gluten Free & More

Ingredients

• ▢ 1 cup dried apricots , chopped
• ▢ 2 cups gluten free all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ ¾ cup Wholesome Organic Sugar
• ▢ 1 cup buttermilk
• ▢ ½ cup melted unsalted butter
• ▢ 1 large egg
• ▢ 2 tablespoons Wholesome Organic Turbinado Sugar

US Customary - Metric

Instructions

• ▢
  Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
• ▢
  Place the apricots in a heat proof bowl and cover with boiling water. Let sit for 5 minutes.
• ▢
  In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
• ▢
  In another mixing bowl, combine the sugar, buttermilk, butter, and egg. Add the wet ingredients to the dry ingredients and mix just until combined. Drain the apricots and fold into the batter.
• ▢
  Divide the mixture evenly among the prepared muffin tins. Top with the turbinado sugar. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.

Nutrition

Nutrition Facts

Gluten-Free Apricot Muffins

Amount Per Serving

Calories 235 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Trans Fat 1g

Cholesterol 36mg12%

Sodium 283mg12%

Potassium 161mg5%

Carbohydrates 37g12%

Fiber 3g12%

Sugar 22g24%

Protein 4g8%

Vitamin A 680IU14%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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