Gluten-Free Apricot-Walnut Muffins
Updated May 7, 2024
- Total Time
- 1 hour
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter to grease the pan
- 350grams gluten-free flour mix a little over 3 cups, purchased or homemade (see recipe)
- ½teaspoon baking soda
- ¼teaspoon baking powder
- 180grams dark brown sugar (about 1 cup)
- 1teaspoon kosher salt
- 2large eggs, at room temperature
- 1¼cups buttermilk, at room temperature
- ½cup grapeseed or coconut oil
- 40grams chopped dried apricots (about ⅓ cup)
- 40grams toasted chopped walnuts (about ⅓ cup)
Nutritional analysis per serving (12 servings)
282 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 5 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
- Step 2
Whisk together flour, baking soda, baking powder, sugar and salt.
- Step 3
In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
- Step 4
Fill muffin tins ¾ full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.
Private Notes
Comments
Can I make this using almond flour instead of the flour mixture?
I doubled this recipe, and it made 24 muffins plus an 8" X 8" cake pan of muffin/cake/bread (which took a little longer to cook than the muffins).
I used Greek yogurt (because that's what I had) instead of buttermilk, and thinned it with a bit of milk. That worked very well.
In addition to the apricots and walnuts, I added a large handful of our homemade trail mix -- mixed nuts, cranberries, candied ginger, raisins.
We can't stop eating these muffins. They're delicious!
This recipe is fantastic, but I did modify it. I used 130g of dark brown sugar rather than 180g - lard rather than oil - currants instead of apricots - and I substituted 100g of freshly ground corn meal in the GF flour portion because I had it and had run out of GF flour. I had fine sea salt instead of kosher, so I only used 1/2 tsp and I threw in 1/4 tsp xanthan gum for kicks. The muffins are moist and tender, not overly sweet and they hold together well - a very satisfying baked good.
Prepared the recipe as written. These muffins were a huge hit with family members, both gluten free and non gluten free. Reading the comments and variations, this recipe has many possibilities. However, as written, this recipe is a winner.
This for sure needs spice or even a pinch more salt. I didn’t realize until came out of oven. Very unusual for fruit nut muffins such as these to not have aromatics like nutmeg or allspice to add some flavor. Otherwise every bite that does not contain a piece of walnut or apricot tastes simply of dough. And GF flour offers less flavor than wheat already. So :-0. Also a total of 1/2 c nut/fruit to 3 cups flour is not enough. Ratios off. I wish I had doubled the add ins. I’m not sure about buttermilk with GF flour and fruit. I think I’ll try yogurt next time
I've noticed--or have I developed a vision problem?--that in the "Ingredient Substitution Guide" there are no "substitutions" for "sugars" ever listed. Thanks to the "notes" provided by faithful readers and fellow cooks for always mentioning the fact that "sugars" can at least be reduced or changed out at times. It would be nice, though, if The Paper of Record could do the same at...times, or even on a regular basis.
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