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
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Kamyla Burciaga
[email protected]Overall, I'm really happy with this recipe. The muffins were delicious and they were a hit with my family and friends.
Cassie Ross
[email protected]These muffins are a bit crumbly, so be careful when you're taking them out of the muffin tin.
Sohibe Alakhras
[email protected]I didn't have any almond extract, so I used vanilla extract instead. The muffins still tasted great.
Yusif Halwani
[email protected]I had some trouble finding gluten-free flour, but I finally found it at a specialty grocery store.
Teklemaryam Nibret
[email protected]These muffins were a little too sweet for my taste, but I think that's just a matter of personal preference.
Laurel Govender
[email protected]I'm not a baker, but these muffins were so easy to make. I'm definitely going to try more of your recipes.
Jabu
[email protected]I made these muffins for my friend who has celiac disease and she loved them!
beau bradbury
[email protected]These muffins are a great way to use up leftover apricots.
Dianna Belmonte
[email protected]I'm so glad I found this recipe! I've been looking for a gluten-free apricot muffin recipe that actually tastes good.
Ann Coleman
[email protected]These muffins are perfect for breakfast, lunch, or a snack. I love that they're gluten-free so I can enjoy them without feeling guilty.
Elizabeth Rose McMahon
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a warm, autumnal flavor.
Mahmmud Baaki
[email protected]I used fresh apricots from my garden and they made the muffins extra special.
Khayelihle Monone
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were golden brown and had a lovely crumb.
Rihanna Rocher
[email protected]I'm not usually a fan of gluten-free baked goods, but these muffins were an exception. They were light and fluffy, and the apricot filling was delicious.
Rianna Smith
[email protected]These muffins are so easy to make and they taste amazing! I highly recommend them.
Tanny Akter
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved them.
Opeyemi David
[email protected]These muffins were moist and flavorful, and the almond streusel topping was the perfect finishing touch. I will definitely be making these again!
Mpanga Amos
[email protected]Apricot muffins with almond streusel topping? Yes please! My family loved these muffins, and they disappeared quickly!