Introduction:

Delight in the perfect balance of sweet, nutty, and tangy flavors with these gluten-free apricot-walnut muffins. Each bite is bursting with the chewy richness of dried apricots and the satisfying crunch of toasted walnuts, making them an excellent choice for breakfast or a wholesome snack. The muffins boast a light and tender crumb while remaining moist, thanks to a combination of buttermilk and grape seed oil. Whether enjoyed fresh out of the oven or stored for later, these muffins maintain their flavor and texture beautifully.

Plus, they’re easy to whip up, requiring just a few pantry staples and minimal effort. Ideal for meal prepping, these muffins can be made ahead and frozen for convenient grab-and-go mornings. They pair wonderfully with a warm cup of coffee or tea, making them a comforting treat at any time of the day. If you’re looking for a gluten-free muffin recipe that doesn’t compromise on taste or texture, these apricot-walnut muffins are a must-try.

The combination of dried apricots and walnuts not only enhances the flavor but also adds a boost of fiber, healthy fats, and natural sweetness. You can easily tweak the recipe by adding a pinch of cinnamon for warmth or swapping out walnuts for pecans or almonds. Whether you’re gluten-sensitive or simply love delicious baked goods, these muffins offer a satisfying, nutritious, and flavorful option. Serve them warm with a pat of butter or a drizzle of honey for an extra indulgent touch. Perfect for breakfast, a mid-day snack, or even a light dessert, these muffins will quickly become a favorite in your gluten-free baking repertoire.

Servings:
12 muffins

Ready in:
45 minutes

Calories:
210 per muffin

Good for:
Breakfast, Snack, Dessert

Ingredients:

For the Muffins:

  • 350 grams (a little over 3 cups) gluten-free flour mix, purchased or homemade
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 180 grams (about 1 cup) dark brown sugar
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1¼ cups buttermilk, at room temperature
  • ½ cup grapeseed or coconut oil
  • 40 grams (about ⅓ cup) chopped dried apricots
  • 40 grams (about ⅓ cup) toasted chopped walnuts

Instructions:

1. Prepare the Oven and Muffin Tin:

  • Preheat the oven to 350°F (175°C).
  • Grease a 12-cup muffin tin with butter or oil.

2. Mix Dry Ingredients:

  • In a large bowl, whisk together the gluten-free flour mix, baking soda, baking powder, brown sugar, and salt.

3. Combine Wet Ingredients:

  • In a separate bowl, whisk together the eggs, buttermilk, and oil until well combined.
  • Add the wet ingredients to the dry mixture, using a rubber spatula to mix until almost fully incorporated.

4. Fold in Apricots and Walnuts:

  • Gently fold in the chopped dried apricots and toasted walnuts until the batter is just combined and all traces of flour are gone.

5. Fill Muffin Cups:

  • Using a spoon or ice cream scoop, fill the muffin cups ¾ full with the batter.

6. Bake:

  • Bake in the preheated oven for about 30 minutes, or until the muffins are golden brown, the tops are firm to the touch, and a toothpick inserted into the center comes out clean.
  • Turn the muffin tin halfway through baking to ensure even cooking.

7. Cool and Serve:

  • Cool the muffins in the tin for 15 minutes.
  • Run a knife along the edges to release the muffins, then transfer them to a wire rack to finish cooling.
  • Serve warm or at room temperature.

Nutrition Elements:

  • Total Fat: 11g (14%)
  • Saturated Fat: 2g (10%)
  • Carbohydrates: 28g (10%)
  • Sugar: 16g
  • Protein: 4g (8%)
  • Fiber: 2g (8%)

Try another delicious recipe featuring walnuts—check out our Gluten-Free Walnut Banana Bread here!
Discover the incredible health benefits of walnuts and how they can boost your well-being—click here to learn more!