Apricot Muffins on a wire cooling rack

Gluten-Free Apricot Muffins

I’ve been on a slight apricot kick lately – they’re just so perfect for springtime, don’t you think? And because we just started brainstorming for our September/October issue of Gluten Free & More Magazine, which is The Baking Issue, I’ve also decided to do a bit of springtime baking. And so, I bring you my latest creation: Gluten-Free Apricot Muffins.

These muffins are super simple. You start by rehydrating the dried apricots, then while those are sitting in some boiling water you’ll mix up your dry ingredients, then the wet ingredients. Mix ‘em together, add the (drained) apricots, and you’re ready to start baking. To really give these that special feel, you’re going to want to sprinkle the tops with turbinado sugar before baking – trust me on this! I used Wholesome’s organic turbinado sugar and their organic sugar in these muffins.

Check out more gluten-free muffin recipes.

Apricot Muffins on a wire cooling rack

4.34 from 3 votes
Apricot Muffins on a wire cooling rack
Print Recipe

Gluten-Free Apricot Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 servings
Calories: 235kcal
Author: Gluten Free & More



  • Preheat oven to 350 degrees. Line a standard muffin pan with cupcake liners.
  • Place the apricots in a heat proof bowl and cover with boiling water. Let sit for 5 minutes.
  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center.
  • In another mixing bowl, combine the sugar, buttermilk, butter, and egg. Add the wet ingredients to the dry ingredients and mix just until combined. Drain the apricots and fold into the batter.
  • Divide the mixture evenly among the prepared muffin tins. Top with the turbinado sugar. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes.


Nutrition Facts
Gluten-Free Apricot Muffins
Amount Per Serving
Calories 235 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 36mg12%
Sodium 283mg12%
Potassium 161mg5%
Carbohydrates 37g12%
Fiber 3g12%
Sugar 22g24%
Protein 4g8%
Vitamin A 680IU14%
Vitamin C 1mg1%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Apricots Dried Apricots Muffins Wholesome Sweeteners
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  1. Trenna Bear
    October 14, 2021

    I used Ripple unsweetened vanilla milk and lemon juice, instead of buttermilk. These are super moist.

  2. Margaret
    July 29, 2022

    Can you use fresh apricots

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