GLUTEN-FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING
Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 19
Steps:
- 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).
- 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.
- In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
- 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 Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
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ben young
[email protected]I made these muffins in mini muffin tins and they were perfect for a party. They were gone in minutes!
arbin tamang
[email protected]I'm allergic to almonds, so I substituted chopped walnuts in the streusel topping. They turned out great!
Janice Wagner
[email protected]These muffins are a bit bland. I think they need more spices or something.
Mugabe Felex
[email protected]These muffins are way too sweet for my taste. I think I'll try a different recipe next time.
Tania rhaman
[email protected]I followed the recipe exactly and my muffins came out dry. I'm not sure what I did wrong.
Trisha Redd
[email protected]These muffins are a bit dense, but they're still very tasty. I think they would be even better with a little more sugar.
RAKEL STUBBS
[email protected]I was looking for a gluten-free muffin recipe that was easy to make and these fit the bill. They turned out great and my family loved them.
Allie Bryant
[email protected]These muffins are a great way to use up leftover apricots. I always have a few in my fridge and now I know what to do with them!
Joshua Jones
[email protected]I'm not a huge fan of apricots, but I really enjoyed these muffins. The streusel topping is the perfect balance of sweet and crunchy.
Rabiul bhai official
[email protected]These muffins are perfect for a quick and easy breakfast. I love that I can make them ahead of time and just grab one on my way out the door.
AR Al amin
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat more fruit.
Sally Olamipo
[email protected]I was pleasantly surprised by how good these muffins were. I'm not usually a fan of gluten-free baking, but these were really delicious.
Teena Sarfraz
[email protected]These muffins are so moist and fluffy. I'm definitely adding this recipe to my favorites.
Quionton Mokgatlhane
[email protected]I love the combination of apricots and almonds in these muffins. They're a great grab-and-go breakfast or snack.
FEARLESS GAMING PRBH
[email protected]These muffins were easy to make and turned out beautifully. The streusel topping was a nice touch.
Delani Hlongwane
[email protected]I made these muffins for a gluten-free friend and they were a hit! She said they were the best gluten-free muffins she had ever had.
Roblox TTD3
[email protected]Delicious! The muffins were light and airy, and the streusel topping was the perfect finishing touch.
Brianna Vine
[email protected]Great recipe! The muffins were moist and fluffy, and the streusel topping added a nice crunch. I will definitely be making these again.
Kekvin Adusei
[email protected]These muffins were a delightful treat! The combination of sweet apricots and crunchy almond streusel topping was irresistible. I followed the recipe exactly and they turned out perfectly.