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Year-Round Cinnamon Apricot Muffins

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Alisa Fleming ~ Apricots may have just a short little harvest season, but good quality jam makes apricot muffins a possibility all year long. In fact, I baked up these apricot muffins purely to honor some Fiordifrutta Jam that I received as a gift.

Cinnamon Apricot Muffins - Dairy-Free and Gluten-Free

The apricot jam has a sweet and slightly sour flavor that tastes as amazing as fresh apricots, plus, it is sweetened only with apple juice and is certified organic. I admit that I don’t always love fruit-sweetened spreads – they can be a bit thick and lackluster. But Fiordifrutta is a spreadable winner!

I tested these apricot muffins gluten-free, too, for my husband (in fact, the picture above is dairy-free AND gluten-free!). See my gluten-free notes in the recipe for substituting the flour.


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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. RickiFebruary 3, 2013 at 7:18 amReply

    You’re giving me all kinds of ideas for muffins over here. . . I love the idea of adding the jam into the muffins. And you bet I’m game for that GF/vegan experimentation! :)

    • Alisa FlemingFebruary 3, 2013 at 8:03 amReplyAuthor

      I know you can make an awesome recipe for it! GF and vegan muffins really are highly doable (not that I need to tell YOU that!), I just don’t like to stick my neck out on assumptions without testing …

  2. LilaFebruary 3, 2013 at 7:20 amReply

    In the directions you say that if the batter is too thick, to add the extra tablespoon. I don’t see where there is any other reference to another possible tablespoon of anything so can you please clarify what this refers to.

    Thank you

    • Alisa FlemingFebruary 3, 2013 at 9:14 amReplyAuthor

      Sorry for the omission Lila – it has been fixed! If the batter is too thick, add an extra tablespoon of liquid. I don’t typically though.

  3. JoanneFebruary 8, 2013 at 6:59 amReply

    I never really think to do anything with apricots and it’s such a shame! Need to put an end to that with these mufins!

  4. Erin KozaFebruary 21, 2013 at 10:51 amReply

    For eggless use 1 tbs chia with 3 tbs water let sit for 5 minutes.

  5. Erin KozaFebruary 21, 2013 at 3:20 pmReply

    I just made these, gf and vegan. I baked them in a mini muffin tin for 15 mins. They turned out delicious. My husband brought home some guava jam, I may experiment with that next time. I think I would omit the cinnamon though.

    P.S. I also made your coconut ice cream recipe today (my second time) delicious!

    • Alisa FlemingFebruary 21, 2013 at 3:49 pmReplyAuthor

      So glad you enjoyed both Erin. Guava jam – yum!

  6. Apricot Jam Stands in for Fresh Apricots in These Year-Round Cinnamon Apricot Muffins | All Gluten-Free Desserts...All the TimeMarch 1, 2013 at 6:33 pmReply

    [...] Follow this link to get Alisa’s Year-Round Cinnamon Apricot Muffins recipe at Go Dairy Free. [...]

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