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.
- 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
- Preheat your oven to 350ºF. If needed, grease 6 muffin cups (not required for silicone) or line them with cupcake liners.
- In a medium-sized bowl, whisk together the flour(s), baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, mix the jam, oil, honey, egg, oil, 2 tablespoons milk alternative or orange juice, and vanilla.
- 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.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center of one comes out clean.
- Let the muffins cool for a few minutes before removing them to a wire rack to cool completely.
- Serve topped with more apricot jam!
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!
12 Comments
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!
Awesome! So glad you’re enjoying the recipe!
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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!
So glad you enjoyed both Erin. Guava jam – yum!
For eggless use 1 tbs chia with 3 tbs water let sit for 5 minutes.
Thanks Erin!
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!
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
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.
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 …