Brief Description:
These gluten-free apricot-walnut muffins are a delicious blend of sweet dried apricots and crunchy toasted walnuts, perfect for a quick breakfast or snack. Made with a gluten-free flour mix, they are light, moist, and full of flavor.
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%)
