GLUTEN FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING

Gluten Free Apricot Muffins with Almond Streusel Topping image

Provided by @MakeItYours

Number Of Ingredients 3

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1/2 cup tapioca flour 1/2 cup sweet white sorghum flour 1/2 cup white rice flour 1/4 cup garbanzo and fava flour 1/4 cup potato starch flour 1 teaspoon gluten free baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum 1/2 teaspoon salt 2 eggs 1
Topping
1/4 cup ghee (measured melted) 1/2 cup packed brown sugar 1/2 cup slivered almonds, toasted

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.
Expert Tips
If you're substituting milk, try to find substitutes with the same fat content. Unsweetened almond or hemp seed milk works beautifully in baked recipes as a dairy substitute. Both are available at natural grocery stores.
Recipe Variation Gluten Free Cranberry Muffins with Almond Streusel Topping: Use dried cranberries in place of the apricots. Other dried fruits, such as cherries or blueberries, would also work well in these muffins.