Dairy-Free Apricot-Ginger Muffins Recipe

Name: Dairy-Free Apricot-Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 Tbs. grated orange zest; 2 tsp. baking powder; 1/2 tsp. salt; ⅔ cup sugar; 2 large eggs; 1/2 cup vanilla soymilk; ⅓ cup canola oil; 1/4 cup fresh orange juice; 3/4 cup chopped dried apricots; 1/4 cup plus 2 Tbs. finely chopped candied ginger, divided

Servings: persons

1
Preheat oven to 350F.
2
Coat 12-cup muffin tin, 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans with cooking spray.
3
Whisk together flour, orange zest, baking powder, and salt in bowl.
4
Whisk sugar and eggs until creamy in separate bowl.
5
Add soymilk, oil, and orange juice, and whisk until smooth.
6
Fold egg mixture into flour mixture.
7
Stir in dried apricots and 1/4 cup candied ginger.
8
Scoop batter into prepared pan(s).
9
Sprinkle top(s) with reserved candied ginger.
10
Bake muffins 18 to 22 minutes, large loaf 50 to 60 minutes, or miniloaves 35 to 45 minutes, until pale brown and toothpick inserted in center comes out clean.
11
Cool in pan 5 minutes.
12
Loosen edges, and turn out onto wire rack to cool completely.

727

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 Tbs. grated orange zest, 2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Dairy-Free Apricot-Ginger 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!

Dairy-Free Apricot-Ginger Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions