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Gluten Free Apricot Muffins with Almond Streusel Topping

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  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 14
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Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
Created Sep 9, 2011
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Ingredients

  • 1/2 cup tapioca flour
  • 1/2 cup sweet white sorghum flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup potato starch flour
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup almond milk, soymilk or regular milk
  • 1/2 cup sunflower oil or ghee (measured melted)
  • 1/2 cup granulated sugar
  • 1 teaspoon cider vinegar
  • 1 teaspoon pure vanilla
  • 1/2 cup chopped dried apricots
  • 1/4 cup ghee (measured melted)
  • 1/2 cup packed brown sugar
  • 1/2 cup slivered almonds, toasted

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.

Nutrition Information

No nutrition information available for this recipe
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