For many, baking is like a safe space but for me it is more of a ritual where I get to bake the yummy desserts because I love stuffing myself with everything sweet so why not make it a level better and cleaner by making it at home, playing with ingredients and trying new flavors. Because every craving should have a quick fix. These upside-down apricot muffins are soft, healthy and celebrating another favorite summer fruit of mine, Apricots.
I have decided to make upside down apricot muffins rather than just chopping and adding apricots in the batter because I felt like doing so. I first pan roasted the apricots slightly then placed them in the muffin moulds followed by the gluten-free muffin batter, and they are so good because the tangy apricot at the bottom really balances out the overall sweetness of these muffins. This fresh apricot muffin recipe is a must try if you look apricots too and you wait all-round the year for summers to come again so that you can have apricots and peaches.
For episode 29 in my summer recipe series, I am happy to share a recipe with apricots. Peaches and apricots are always a delight to eat and I enjoy eating them. These gluten-free, egg-free and condensed milk free recipe for upside down apricot muffin is so good that it makes the most fluffy and soft apricot muffins. A pro-tip, if you are using condensed milk then you can skip using curd/Greek yogurt and if you are not using egg or condensed milk while baking then curd helps a lot in giving airy, fluffy texture to the baked good. Thus, this recipe of apricot muffin does not have condensed milk or egg but still they are soft, moist and amazing because I have used thick curd. Curd with baking soda has a science behind it and it works magic for baked goods.
Since, peaches and apricots are still dominating the market with other summer fruits like mango, jamun and more. I will recommend you use fresh apricots for this apricot muffin recipe as they give really good flavors but if you are using dried apricot then you can either just chop and add them in the batter or you can soak them a day prior and then slice them with ease and roast them following the rest of the recipe mentioned below. If you are using canned apricots, then make the most of that syrup as well.
If you want a recipe with dried blueberries then, you can check my previously shared recipe of
blueberry cupcakes with white chocolate frosting. These muffins are not gluten-free but are whole-wheat blueberry muffins with white chocolate frosting.
In the past I have shared an amazing
lemon blueberry muffin recipe that is again gluten-free and egg-free, and those muffins are the best blueberry muffins I have ever had. This apricot muffin recipe is similar, but the taste and flavors are so unique that you will want to have these healthy muffins again and again. Guilty pleasure, I had them for breakfast as well. These healthy oat apricot muffins with fresh apricots are easy to bake and are soft, moist and super indulgent.
INGREDIENTS -
To roast the apricots
4-5 apricots, sliced into medium thin slices
2 tsp ghee to grease the pan
1.5 tsp cinnamon powder
2 tbsp Brown sugar
A pinch of salt
For Apricot muffin
1 cup oats flour
3/4 cup rice flour
1 tsp cinnamon powder
1 tsp dry ginger powder
A pinch of salt
4-5 tbsp ghee
I cup thick curd or Greek yogurt
Water, as required to make batter
Brown sugar, to taste
For garnish
Chopped almonds
Dried cranberries
Dried black raisins
METHOD -
1. In a greased pan arrange the sliced apricots and sprinkle cinnamon powder, salt, and brown sugar and let them cook on both sides for a minute. Set aside to cool a little.
2. In the meantime, pre-heat the oven at 180 degrees Celsius and grease the muffin cups with some ghee and arrange them in muffin moulds.
3. Make the apricot muffin batter using all the ingredients mentioned above. Use water, if required. Add little at a time so that you don't add too much.
4. Now, arrange cooked apricots at the bottom of each muffin mould, top it up with spoonfuls of batter. Garnish with chopped almonds, cranberries and black raisins and bake it at 180-degrees Celsius in a pre-heated oven for 18-20 minutes.
5. Allow them to cool completely before removing the muffin cup and indulge.
Note - Use any sweetener of choice here. You can use white sugar, honey or even jaggery. You can replace the fresh apricots with canned apricots as well. You can then balance the sugar level accordingly.
Check the full recipe on YouTube (Gluten_free_whisk) - Gluten-free apricot muffin recipe.
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| Gluten free Apricot muffins | Glutenfreewhisk |
