Servings: 12 muffins

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

Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
Whisk together flour, baking soda, baking powder, sugar and salt.
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.
Fill muffin tins ¾ full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 20 to 25 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.

Credit: Shauna James Ahern & Melissa Clark, NYT  Credit: Shauna James Ahern & Melissa Clark, NYT