Best 4 Gluten Free Apricot Walnut Muffins Recipes
Are you looking for a delectable gluten-free treat that combines the flavors of sweet apricots and crunchy walnuts? Look no further than these delightful Apricot Walnut Muffins! These muffins are not only a symphony of taste, but they are also a testament to the versatility of gluten-free baking. With a moist and fluffy texture, a burst of fruity goodness from the apricots, and the nutty crunch of walnuts, these muffins are sure to satisfy your cravings.
This recipe collection features three variations of these delectable muffins, each with a unique twist. The Classic Apricot Walnut Muffins are a timeless favorite, offering a perfect balance of flavors and textures. The Chocolate Apricot Walnut Muffins add a touch of indulgence with rich chocolate chips, while the Orange Apricot Walnut Muffins introduce a refreshing citrusy zest. All three recipes are gluten-free, ensuring that everyone can enjoy these delicious treats.
GLUTEN-FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING
Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
- In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
- In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
- Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.
Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
GLUTEN-FREE APRICOT MUFFINS
Steps:
- 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 Facts : Calories 235 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 283 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
HEALTHY APRICOT WALNUT MUFFINS
Delicious combination of three whole grains, sweet tangy apricots, and crunchy walnuts. Great for breakfast or a make ahead snack to eat when you are on the go. Easy to make, preparation and cooking time total 30 minutes.
Provided by vboese
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together.
- Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each.
- Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.
Tips:
- Prep Ingredients: Before starting, measure and prep all ingredients to ensure smooth and efficient baking.
- Use Fresh Apricots: If using dried apricots, soak them in warm water for 15 minutes before use.
- Finely Chop Walnuts: Smaller walnut pieces distribute evenly throughout the muffins.
- Mix Dry Ingredients Thoroughly: Whisk flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution.
- Cream Butter and Sugar Properly: Creaming butter and sugar until light and fluffy creates air pockets for a tender muffin.
- Add Eggs One at a Time: Gradually incorporate eggs one at a time, beating well after each addition.
- Fold in Dry Ingredients: Gently fold dry ingredients into wet ingredients in three additions, alternating with milk.
- Gently Stir Apricots and Walnuts: Avoid overmixing after adding apricots and walnuts to maintain a light texture.
- Fill Muffin Cups Evenly: Distribute batter evenly among muffin cups, filling each about ⅔ full.
- Preheat Oven: Preheat the oven to the specified temperature before baking to ensure consistent cooking.
- Bake Muffins Until Golden Brown: Bake muffins until a toothpick inserted into the center comes out clean.
- Cool Muffins Properly: Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
These gluten-free apricot walnut muffins offer a delightful combination of flavors and textures, making them a perfect treat for breakfast, brunch, or a snack. With their moist crumb, sweet apricots, and crunchy walnuts, these muffins are sure to satisfy your taste buds. Whether you're following a gluten-free diet or simply seeking a healthier alternative, these muffins are an excellent choice. Remember to use fresh ingredients, follow the recipe steps carefully, and adjust sweetness and nuttiness to your preference. Enjoy these delicious and wholesome gluten-free apricot walnut muffins!
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