Gluten Free Apricot Muffins With Almond Streusel Topping Recipes

Steps:

• Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.
• Whisk together flour, baking soda, baking powder, sugar and salt.
• In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.
• Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.

Steps:

• combine thoroughly.
• sprinkle on top before baking.

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
• In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
• In another small bowl, mix topping ingredients until crumbly. Sprinkle evenly over batter in cups.
• Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Carefully remove paper baking cups.