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.

Jammin' Cinnamon Apricot Muffins Recipe - Dairy 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!

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.

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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 Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I used almond flour because that is all I had on hand and used some freshly homemade apricot jam. These were amazing! I constantly struggle with my muffin cravings since being gluten and dairy free and these truly hit the spot without being too sweet and sugary. Thank you for sharing!!!

  2. 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!

  3. Pingback: Apricot Jam Stands in for Fresh Apricots in These Year-Round Cinnamon Apricot Muffins | All Gluten-Free Desserts...All the Time

  4. 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!

  5. 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

  6. 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! 🙂

    • 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 …

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