Gluten Free Apricot Muffins with Almond Streusel Topping

Steps

• 1

  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).
• 2

  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.
• 3

  In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
• 4

  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.