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American · Breakfast
Apricot Muffins with Almond Streusel
Moist muffins studded with chewy dried apricots and topped with a crunchy brown sugar and toasted almond streusel; the batter uses a mixed-flour gluten-free blend.
- YieldServes 7 · 7 muffins
- Hands-on20 min
- Total57 min
- Difficulty
Ingredients
Muffins
- ¼ cupsorghum flour
- ¼ cuptapioca flour
- ¼ cupwhite rice flour
- 2 tbspgarbanzo and fava bean flour
- 2 tbsppotato starch
- ½ tspgluten-free baking powder
- ½ tspbaking soda
- ½ tspxanthan gum
- ¼ tspsalt
- 1egg, large
- ½ cupalmond milk
- ¼ cupsunflower oil
- ¼ cupgranulated sugar
- ½ tspapple cider vinegar
- ½ tsppure vanilla extract
- ¼ cupdried apricots, chopped
Streusel
- 2 tbspghee, melted
- ¼ cupbrown sugar, packed
- ¼ cupslivered almonds, toasted
- to tastecooking spray, the kind without flour
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