Best 4 Gluten Free Apricot Muffins With Almond Streusel Topping Recipes
Gluten-free baking can be daunting, but these apricot muffins with almond streusel topping are here to prove that you can have your cake (or muffin) and eat it too! With a moist and fluffy texture, a burst of fruity apricot flavor, and a crunchy almond streusel topping, these muffins are sure to satisfy your sweet tooth. Plus, they're gluten-free, so everyone can enjoy them. Read on for the recipe and step-by-step instructions on how to make these delicious treats!
Check out the recipes below so you can choose the best recipe for yourself!
ORANGE-ALMOND STREUSEL MUFFINS
Bite into a warm fragrant muffin with a sweet and crunchy top. Mmm!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside.
- In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping.
- Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 11 g, TransFat 1/2 g
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
GLUTEN-FREE APRICOT MUFFINS
Steps:
- Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
- Place the apricots in a heat proof bowl and cover with boiling water. Let sit for 5 minutes.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
- In another mixing bowl, combine the sugar, buttermilk, butter, and egg. Add the wet ingredients to the dry ingredients and mix just until combined. Drain the apricots and fold into the batter.
- Divide the mixture evenly among the prepared muffin tins. Top with the turbinado sugar. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.
Nutrition Facts : Calories 235 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 283 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
GLUTEN FREE STREUSEL TOPPING
Recipe from Cooking Free. Keep this in the refrigerator to sprinkle on muffins or cakes before baking.
Provided by Concoctionista
Categories Breads
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- combine thoroughly.
- sprinkle on top before baking.
Nutrition Facts : Calories 48.4, Fat 2.9, SaturatedFat 0.2, Sodium 0.2, Carbohydrate 5.8, Fiber 0.3, Sugar 4.3, Protein 0.3
Tips:
- Use a combination of almond flour and coconut flour for a gluten-free muffin that is both light and fluffy. - Be sure to measure your flours correctly. Too much flour will result in dry muffins. - Use ripe apricots for the best flavor. If you don't have fresh apricots, you can use dried apricots that have been soaked in warm water until softened. - Be sure to drain the apricots thoroughly before adding them to the batter. Excess moisture will make the muffins gummy. - For a streusel topping that is both crunchy and flavorful, use a combination of almond flour, butter, and brown sugar. - Be sure to spread the streusel topping evenly over the muffin batter before baking. - Bake the muffins until a toothpick inserted into the center comes out clean. Over-baking will dry out the muffins. - Let the muffins cool completely before serving. This will allow the flavors to develop and the muffins to firm up.Conclusion:
These gluten-free apricot muffins with almond streusel topping are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their moist texture, sweet apricot filling, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them.
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