Gluten-Free Apricot-Walnut Muffins
Updated May 6, 2024
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Butter to grease the pan
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)
Nutritional analysis per serving
36 grams carbs; 35 milligrams cholesterol; 282 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 3 grams fiber; 215 milligrams sodium; 5 grams protein; 16 grams sugar
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.
I needed a gluten-free breakfast muffin and these turned out delicious. I used unsalted butter I had on hand instead of coconut oil, and I think my brown sugar was light, not dark. Otherwise, I followed the recipe as written. These were quick and easy to make. One batch made 12 large muffins and 8 mini muffins. I would happily make these again.
I hate it when people do this but I used half almond and half gluten free. Substituted an apple for the apricots. Reduced sugar to 90 grams and used 30 grams plus some of the nuts for a crumble. They were delicious.
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.