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!
Recipe by Go Dairy Free at