These Cranberry Apricot Muffins are a delightful treat that combines the tartness of cranberries with the sweetness of apricots. Perfect for those who are gluten-free and dairy-free, these muffins are moist, flavorful, and easy to make. Whether you're looking for a quick breakfast option or a tasty snack, these muffins are sure to satisfy your cravings.
When preparing this recipe, you might need to pay special attention to a few ingredients. Gluten-free flour can be found in the baking aisle, often in a section dedicated to gluten-free products. Dried cranberries and dried apricots are usually located in the dried fruit section. Make sure to check the labels to ensure they are free from any added gluten or dairy.
Ingredients For Cranberry Apricot Muffins Gluten-Free Dairy-Free Recipe
Gluten-free flour: A type of flour that does not contain gluten, suitable for those with gluten intolerance or celiac disease.
Dried cranberries: Tart and slightly sweet dried fruit that adds a burst of flavor to the muffins.
Dried apricots: Sweet and chewy dried fruit that complements the cranberries perfectly.
Sugar: Adds sweetness to the muffins.
Baking powder: A leavening agent that helps the muffins rise.
Baking soda: Another leavening agent that works with the baking powder to give the muffins a light texture.
Salt: Enhances the flavors of the other ingredients.
Almond milk: A dairy-free milk alternative that adds moisture to the batter.
Vegetable oil: Provides moisture and helps to bind the ingredients together.
Vanilla extract: Adds a rich, aromatic flavor to the muffins.
Technique Tip for This Recipe
When folding in the dried cranberries and chopped apricots, be gentle to avoid overmixing the batter. Overmixing can lead to dense muffins. Instead, use a spatula to carefully incorporate the fruits, ensuring they are evenly distributed throughout the batter. This technique helps maintain the light and fluffy texture of the muffins.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and maintains the gluten-free requirement.
dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and chewy texture.
dried apricots - Substitute with dried peaches: Dried peaches have a comparable sweetness and texture.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 2 teaspoon baking powder to replace ½ teaspoon baking soda, but omit the cream of tartar.
salt - Substitute with sea salt: Sea salt provides a more natural flavor and can be used in the same quantity.
almond milk - Substitute with coconut milk: Coconut milk is also dairy-free and adds a rich, creamy texture.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier fat and adds a subtle coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
Other Alternative Recipes Similar to This One
How To Store / Freeze These Muffins
Allow the muffins to cool completely on a wire rack before storing or freezing. This helps prevent condensation, which can make the muffins soggy.
For short-term storage, place the muffins in an airtight container. Line the bottom of the container with a paper towel, then arrange the muffins in a single layer. Cover the muffins with another paper towel before sealing the container. This helps absorb any excess moisture. Store at room temperature for up to 3 days.
If you need to store the muffins for a longer period, refrigerate them. Place the muffins in an airtight container or wrap them individually in plastic wrap. They can be refrigerated for up to a week.
For freezing, wrap each muffin individually in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain their texture and flavor. Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date.
When you're ready to enjoy a frozen muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds.
To refresh the muffins after thawing, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and warm them in the oven for 5-10 minutes. This will help restore their original texture and make them taste freshly baked.
If you prefer, you can also freeze the muffin batter. Spoon the batter into a lined muffin tin and freeze until solid. Once frozen, transfer the muffin batter cups to a resealable freezer bag. When you're ready to bake, place the frozen batter cups back into the muffin tin and bake as directed, adding a few extra minutes to the baking time.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the cranberry apricot muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes, or until they are heated through. This method helps retain the muffins' original texture and flavor.
Microwave Method: Place a muffin on a microwave-safe plate. To keep it moist, you can place a cup of water in the microwave alongside the muffin. Heat on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals. Be careful not to overheat, as this can make the muffin rubbery.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking tray. Heat for about 5-10 minutes. This method is quick and helps maintain a slightly crispy exterior while keeping the inside soft.
Steaming Method: If you have a steamer, this method can keep your muffins incredibly moist. Place the muffins in the steamer basket and steam for about 5 minutes. This method is particularly good if you want to avoid any risk of drying out the muffins.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the muffins in the basket and heat for about 3-5 minutes. This method is efficient and can give the muffins a slightly crispy exterior while keeping the inside tender.
Essential Tools for This Recipe
Oven: To bake the muffins at the required temperature of 375°F (190°C).
Muffin tin: To hold the muffin batter and shape it into individual muffins.
Paper liners: To line the muffin tin, making it easier to remove the muffins and reducing cleanup.
Large mixing bowl: To combine the dry ingredients together.
Another bowl: To mix the wet ingredients separately before combining with the dry ingredients.
Measuring cups: To measure out the gluten-free flour, sugar, almond milk, and vegetable oil accurately.
Measuring spoons: To measure out the baking powder, baking soda, salt, and vanilla extract.
Wooden spoon: To stir the wet and dry ingredients together until just combined.
Spatula: To fold in the dried cranberries and chopped apricots gently.
Spoon: To transfer the batter into the muffin tin, filling each cup about ⅔ full.
Toothpick: To check if the muffins are done by inserting it into the center of a muffin.
Wire rack: To cool the muffins completely after they have been baked.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly chop the dried apricots using a food processor instead of doing it by hand.
Mix dry ingredients in bulk: Combine and store the dry ingredients in a sealed container for future use.
Soak dried fruits: Soak dried cranberries and apricots in warm water for a few minutes to soften them quickly.
Use a cookie scoop: Use a cookie scoop to evenly portion the batter into the muffin tin, saving time and ensuring uniform muffins.
Cranberry Apricot Muffins Gluten-Free Dairy-Free Recipe
Ingredients
Main Ingredients
- 2 cups gluten-free flour
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the dried cranberries and chopped apricots.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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