Gluten-Free Apricot-Walnut Muffins Recipe

Name: Gluten-Free Apricot-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter to grease the pan; 350 grams gluten-free flour mix a little over 3 cups, purchased or homemade see recipe; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 180 grams dark brown sugar (about 1 cup); 1 teaspoon kosher salt; 2 large eggs, at room temperature; 1 1/4 cups buttermilk, at room temperature; 1/2 cup grapeseed or coconut oil; 40 grams chopped dried apricots (about 1/3 cup); 40 grams toasted chopped walnuts (about 1/3 cup)

Servings: persons

Butter to grease the pan
350 grams gluten-free flour mix a little over 3 cups, purchased or homemade see recipe
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar (about 1 cup)
1 teaspoon kosher salt
2 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1/2 cup grapeseed or coconut oil
40 grams chopped dried apricots (about 1/3 cup)
40 grams toasted chopped walnuts (about 1/3 cup)

1
Heat the oven to 350 degrees, with a rack in the middle.
2
Grease a muffin tin.
3
Whisk together flour, baking soda, baking powder, sugar and salt.
4
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.
5
Add the apricots and walnuts and mix until all traces of flour are gone.
6
Fill muffin tins 3/4 full.
7
Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes.
8
Turn the tin around halfway through.
9
Cool on a rack for 15 minutes.
10
Run a knife along the edges of the muffins and unmold.
11
Finish cooling muffins on a rack.

1394

kcal

Calories

100

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Butter to grease the pan, 350 grams gluten-free flour mix a little over 3 cups, purchased or homemade see recipe, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and more.

Yes, Gluten-Free Apricot-Walnut 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.

Gluten-Free Apricot-Walnut Muffins

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