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Gluten free apricot-walnut muffins

Servings: 12 muffins

Servings: 12 muffins
  • 350 grams gluten-free flour mix a little over 3 cups, purchased or homemade ( see recipe)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 180 grams dark brown sugar (about 1 cup)
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 ¼ cups buttermilk, at room temperature
  • ½ cup grapeseed or coconut oil
  • 40 grams chopped dried apricots (about ⅓ cup)
  • 40 grams toasted chopped walnuts (about ⅓ cup)
  1. Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
  2. Whisk together flour, baking soda, baking powder, sugar and salt.
  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.
  4. 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

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