Apricot Cornmeal Muffins Recipe

Name: Apricot Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vanilla vegan yogurt; 2/3 cup rice milk; 1 tablespoon freshly squeezed lemon juice; 1 cup granulated sugar, plus 2 teaspoons for sprinkling; 1/2 cup dairy-free, soy-free vegetable shortening; 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk; 2 teaspoons pure vanilla extract; 2 1/4 cups Basic Gluten-Free Flour Mix (page 19); 3/4 cup fine cornmeal; 3/4 teaspoon xanthan gum; 1 1/2 teaspoons double-acting baking powder; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup diced apricots (they should be ripe, but still firm enough to cube into centimetersized chunks)

Servings: persons

1 cup vanilla vegan yogurt
2/3 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup granulated sugar, plus 2 teaspoons for sprinkling
1/2 cup dairy-free, soy-free vegetable shortening
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
2 teaspoons pure vanilla extract
2 1/4 cups Basic Gluten-Free Flour Mix (page 19)
3/4 cup fine cornmeal
3/4 teaspoon xanthan gum
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup diced apricots (they should be ripe, but still firm enough to cube into centimetersized chunks)

1
Preheat the oven to 350F.
2
Line a muffin pan with 12 muffin liners.
3
In a bowl, combine the yogurt, rice milk, and lemon juice and set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar, the shortening, and the egg replacer, mixing on medium speed for 20 seconds.
5
Add the rice milk mixture and the vanilla.
6
Mix for 20 seconds.
7
In a separate bowl, combine the flour mix, cornmeal, xanthan gum, baking powder, baking soda, and salt.
8
Add the dry ingredients to the wet and mix on low speed until just combined, about 20 seconds.
9
Turn off the mixer and fold in the apricots.
10
Fill the liners with batter.
11
They will be heaping.
12
Smooth the tops slightly with a knife.
13
Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
14
Bake in the center of the oven for 30 minutes, or until lovely golden brown on top, rotating once about halfway through.
15
Transfer the muffins to a cooling rack.

785

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup vanilla vegan yogurt, 2/3 cup rice milk, 1 tablespoon freshly squeezed lemon juice, 1 cup granulated sugar, plus 2 teaspoons for sprinkling, and more.

Yes, Apricot Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Cornmeal Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions