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

Year-Round Cinnamon Apricot Muffins

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.

5 from 1 reviews

Year-Round Cinnamon Apricot Muffins
Prep time

Cook time

Total time


Serves: 6 muffins

  • 1 cup all-purpose, whole wheat pastry, or gluten-free flour (see notes below)
  • 1-1/2 teaspoons baking powder (reduce to 1 teaspoon for high altitude)
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup Apricot Jam (I used Fiordifrutta Organic Fruit Spread – see notes above)
  • scant ¼ cup honey (I used Fiordifrutta brand for this, too!)
  • 1 large egg (see note below)
  • 2 tablespoons grapeseed, canola, or melted coconut oil
  • 2 to 3 tablespoons non-dairy milk alternative or orange juice
  • ½ teaspoon vanilla extract

  1. Preheat your oven to 350ºF. If needed, grease 6 muffin cups (not required for silicone) or line them with cupcake liners.
  2. In a medium-sized bowl, whisk together the flour(s), baking powder, cinnamon, and salt. Set aside.
  3. In a separate bowl, mix the jam, oil, honey, egg, oil, 2 tablespoons milk alternative or orange juice, and vanilla.
  4. Gently fold the dry ingredients into the wet, until everything is just combined. If the batter is too thick, add the extra tablespoon of liquid. I prefer the batter a little on the thick side, but it should still be pourable.
  5. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of one comes out clean.
  6. Let the muffins cool for a few minutes before removing them to a wire rack to cool completely.
  7. Serve topped with more apricot jam!

Gluten-Free: I used ⅔ cup brown rice flour + ⅓ cup non-GMO cornstarch (or tapioca starch). No xanthan gum is required thanks to the egg and jam. You can use your favorite gluten-free flour blend, if desired.

Vegan / Egg-Free: If using all-purpose or whole wheat pastry flour, you can use your favorite egg-replacer in this recipe. Making them gluten-free and egg-free would require much more experimentation!

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. […]

  7. AlNovember 20, 2014 at 3:55 amReply

    I just made this but with apple preserve instead of apricot jam. They are deeeeeeelicious! They’re not going to last 24 hours. :) Thank you!

    • Alisa FlemingNovember 21, 2014 at 3:57 pmReplyAuthor

      Awesome! So glad you’re enjoying the recipe!

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