Year-Round Cinnamon Apricot Muffins

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.

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!

Special Diet Notes: Cinnamon Apricot Muffins

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.

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.

5.0 from 1 reviews

Year-Round Cinnamon Apricot Muffins

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alisa Fleming

Serves: 6 muffins

Ingredients

• 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

Instructions

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!

Notes

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!

3.5.3229