Gluten-Free Apricot-Walnut Muffins
Updated May 7, 2024
- Total Time
- 1 hour
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:12 muffins
- Butter to grease the pan
- 350grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
- ½teaspoon baking soda
- ¼teaspoon baking powder
- 180grams dark brown sugar (about 1 cup)
- 1teaspoon kosher salt
- 2large eggs, at room temperature
- 1¼cups buttermilk, at room temperature
- ½cup grapeseed or coconut oil
- 40grams chopped dried apricots (about ⅓ cup)
- 40grams toasted chopped walnuts (about ⅓ cup)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
282 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 5 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
- Step 2
Whisk together flour, baking soda, baking powder, sugar and salt.
- Step 3
In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
- Step 4
Fill muffin tins ¾ full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Stellaroo
Can I make this using almond flour instead of the flour mixture?
Alanna
This recipe is fantastic, but I did modify it. I used 130g of dark brown sugar rather than 180g - lard rather than oil - currants instead of apricots - and I substituted 100g of freshly ground corn meal in the GF flour portion because I had it and had run out of GF flour. I had fine sea salt instead of kosher, so I only used 1/2 tsp and I threw in 1/4 tsp xanthan gum for kicks. The muffins are moist and tender, not overly sweet and they hold together well - a very satisfying baked good.
Marjorie L
I doubled this recipe, and it made 24 muffins plus an 8" X 8" cake pan of muffin/cake/bread (which took a little longer to cook than the muffins).
I used Greek yogurt (because that's what I had) instead of buttermilk, and thinned it with a bit of milk. That worked very well.
In addition to the apricots and walnuts, I added a large handful of our homemade trail mix -- mixed nuts, cranberries, candied ginger, raisins.
We can't stop eating these muffins. They're delicious!
StaceFace
Do not under any circumstances use almond flour as a substitute for the flour mixture. I did and they tasted delicious but the texture was terrible. Unable to get them out of the tin they just crumbled everywhere.
Audrey
We made this recipe now about four times and it is our favorite one. We vary the fruit: fresh apricots, blueberries (fresh or frozen), canned peaches. Once we took the filling of the recipe, that was our least favorite variety. We don´t use the gluten free flour as we are not allergic, so we use the common flour. Other changes are the oil, sunflower as we can not get the ones suggested. Yogurt made of Melissa´s recipe. And 20 grams more sugar (common as the dark brown sugar is not available).
Anne Lowry
The recipe calls for 350 grams of GF flour or a little over 3 cups. Is 350 grams of flour equal to a little over 3 cups? Should it be more like 2.25 cups?
stacy
1/4 yogurt 1 cup buttermilk Avocado oil Fresh apricots Raspberries on top Needs spices. Maybe cardamom, allspice
CC
I followed the recipe to the letter, except for the oil. I only had vegetable oil. The flavor was great, but the muffins turned out a bit dense. I am not sure how to deal with that. I am pretty new to gluten free baking.
Robbin
Make absolutely sure that you weigh your ingredients. Various gluten free flour blends weigh different amounts per cup! The first time I tried these by measuring out 3 cups, it was a dried dough disaster. If I weigh the grams, it's all perfect.
Robbin
This is try #2 and still not sure what is "off." I am using my own GF flour blend, Jeannie's from the Gluten Free Wish List. It's never let me down in 10 years of GF baking. I tried weighing in grams instead of measuring in cups. When combined, the dough has been exceptionally thick and dry. The second time I added a 1/4 cup more buttermilk and it was still quite thick. The tops of my muffins are irregular and look nothing like the photo. Tastes great, but really ugly.
Sue
I used what I had...Greek yogurt, avocado oil, swerve sweetner and cranberries and the muffins were beautiful!!! did not taste like gluten free...they rose-up and browned up!
Larkin
I did 1 cup of almond flour and 2 cups of gf mix, with only 1/3 cup oil because almond flour has a high fat content (I used butter) as a loaf of bread, and it came out lovely! Cuts really nicely, not too firm and not too loose. A bit slippery on the bottom and sides - maybe 1/4 cup oil next time. Baked for 40 minutes, and could have done a few more for an even crispier crust.
first try
Sub raisins for apricots and triple - when for derek
Tommy Boy
Made these for my wife who is on a GF diet. Turned out great. Added some dried cherries to the mix and worked out fine. Cut one muffin in half the next day, heated in the oven for 5 minutes, buttered, and laid a poached egg over each half, and nice savory-sweet variation on the standard toast version. I also added sliced avocado on the side for that creamy mouthfeel with each bite. Will be making these muffins again.
StaceFace
Do not under any circumstances use almond flour as a substitute for the flour mixture. I did and they tasted delicious but the texture was terrible. Unable to get them out of the tin they just crumbled everywhere.
Megan
This recipe is delicious, isn't too sweet, and doesn't even taste gluten-free. The inside is nice and moist and they got a good rise and a pretty golden color. I used the America's Test Kitchen gluten-free flour blend recipe for the flour. I will be eating these for breakfast for the rest of the week!
Alanna
This recipe is fantastic, but I did modify it. I used 130g of dark brown sugar rather than 180g - lard rather than oil - currants instead of apricots - and I substituted 100g of freshly ground corn meal in the GF flour portion because I had it and had run out of GF flour. I had fine sea salt instead of kosher, so I only used 1/2 tsp and I threw in 1/4 tsp xanthan gum for kicks. The muffins are moist and tender, not overly sweet and they hold together well - a very satisfying baked good.
Audrey
We made this recipe now about four times and it is our favorite one. We vary the fruit: fresh apricots, blueberries (fresh or frozen), canned peaches. Once we took the filling of the recipe, that was our least favorite variety. We don´t use the gluten free flour as we are not allergic, so we use the common flour. Other changes are the oil, sunflower as we can not get the ones suggested. Yogurt made of Melissa´s recipe. And 20 grams more sugar (common as the dark brown sugar is not available).
Cynthia
This is the link for Melissa Clark's gluten free flour blend. You might have to copy and paste it into your browser if clicking on it doesn't connect you to it. http://cooking.nytimes.com/recipes/1013624-gluten-free-flour-blend
Ruth
The search box yielded no recipe for any homemade gluten-free flour mix [altho should be suitable for muffins, in this case]. Recommendations?
Private notes are only visible to you.
Advertisement
