Apple and Cinnamon Apricot Muffins/Muffins pommes-abricots à la cannelle

One of the first things people who are new to gluten free baking ask is “Is there an all-purpose flour for gluten free baking?” And my answer is usually….well….no…because I don’t think the ‘one size fits all philosophy applies to gluten free baking, plus…I always find that creating your own gluten free mix and discovering new tastes and flavours is half the fun!..But…some of you have confessed that you don’t really feel confident baking gluten-free from scratch can’t always source the flours needed in a recipe or quite simply have no idea where to start. So in response to your dilemma, I’ve created a gluten free muffin recipe that uses only one flour…yep..that’s right, just one.

Which one? I hear you cry.

Why Rice flour my gfree friends, or Brown rice flour to be exact. Why ? Well brown rice flour is a staple in many gluten free cupboards; it’s the backbone to the majority of my recipes and is always the first flour I run out of, which just shows its usefulness and practicality.  I’d already come across recipes where it was the sole flour in a gluten free cookie for example, but had yet to find someone (myself included) who had successfully used only brown rice flour in a muffin recipe, without ending up with a dry, crumbly texture.

Now before you say it, I admit these muffins did come out crumbly, but it was a good crumble! I basically ended up with a tasty tender muffin, which had a soft crumb and a nice crunchy texture. The apple and apricot purée added some moisture as well as some sweetness and the cinnamon helped to pull it all together.  So maybe it’s not the kind of muffin that you can carry in your hand and eat on the go, as U.M and I quickly discovered but it’s simple, unassuming nature hides a tender, tasty crumb that more than makes up for it.  Whether you’re a newbie to gluten free baking or a seasoned expert, these uncomplicated muffins are enough to get anyone into the kitchen to start cracking open that rice flour.

Apple and Cinnamon and Apricot Muffins

Makes 6 muffins

I used apple and apricot purée, mainly to add moisture and natural sweetness so don’t worry about subbing it another of your preferred fruit purée flavours.

  • 1 cup/140g brown rice flour, sifted
  • 1 tsp gluten free baking powder
  • ½ tsp gluten free bicarbonate of soda
  • 2 tsps cinnamon
  • 4 tbsps natural yoghurt
  • 8 tbsps/100g salted butter
  • ½ cup/100g light muscovado sugar
  • 2 eggs
  • ¼ cup/50 ml apple and apricot purée (I used this brand)

Preheat oven to 170ºC/ 325ºF

Whisk together brown rice flour, baking powder, bicarbonate of soda and cinnamon.

In a separate, large bowl, mix together the butter and sugar until pale and creamy.

Add the eggs, yoghurt and purée and mix together well till all ingredients are combined.

Sift the flour mixture into the wet ingredients.

Divide the mixture into the 6 muffin cases.

Bake for 25 minutes or until dark brown (but not burnt) and crunchy on top.



Muffins pommes-abricots à la cannelle
Pour 6 muffins


J’avais utilisé de la compote pommes-abricots pour rajouter de la mouillure et un peu de sucre naturel, mais n’hésitez pas à le remplacer par votre compote préférée.

  • 140g de farine de riz complète, tamisée
  • 1 c à c de poudre à lever
  • 2 c à c de cannelle en poudre sans gluten
  • ½ c à c de bicarbonate de soude sans gluten
  • 4 c à s de yaourt
  • 100g de beurre mou
  • 100g de sucre roux de canne muscovado (couleur blonde)
  • 2 œufs
  • 50 ml de compote fruits, pomme et abricot

Préchauffer le four à 170 ºC

Dans un saladier, fouettez la farine complète, le bicarbonate de soude, la poudre à lever  et la cannelle.

Dans un grand bol, battre les œufs avec le beurre jusqu’à ce que le mélange soit pâle et aéré.

Ajoutez les œufs, le yaourt et la compote et mélangez jusqu’à l’obtention d’une pâte homogène.

Tamisez les ingrédients secs et ajoutez aux ingrédients liquides et mélangez jusqu’à l’incorporation.

Répartissez la pâte dans les moules à muffins en papier.

Enfournez pendant 25 minutes ou jusqu’à ce que le dessus soit bien doré et croustillant.


Hoy, tengo una sorpresita para mis lectores hispanohablantes! Por la primera vez, también tengo una receta Curious Baker en inglés y en español!  Discuplanme si hay errores, la verdad es que hablo poco español últimamente, pero como mi amiga me pide que la traduzca….aqui tienen 🙂 :


6 thoughts on “Apple and Cinnamon Apricot Muffins/Muffins pommes-abricots à la cannelle

  1. These look yummy! After the success the avocado muffins had both at home and on my blog, I think I’ll definitely have to try an apple purée version. Thanks!

  2. Thanks for the recipe, can’t wait to give it a go. I made a humming bird cake yesterday for my daughters 3rd and used a gluten free flour mix that we make at home. I didn’t do any conversions just gave it a shot using the traditional recipe. It worked, the center was a bit looser than I wanted but I think it was more the function of my convection oven and getting the adjusted times down. Do you use a convection oven?
    BTW thanks for the use of the apricots, they are my favorite and are underused in my opinion!

  3. @Holly – I’m discovering so many alternative ways to add moisture as well as sweeten cakes lately,… let me know how it works out for you.

    @Lorraine – I thought it’d be a nice recipe to show people that gluten free baking doesn’t have to be complicated.

    @Chele- Make em! You won’t regret it 😉

    @OP – sounds like a successful first attempt 🙂 I don’t currently use a convection oven but I have in the past, gluten free cakes bake just as well, but you may have to adjust cooking times slightly and keep a constant eye on what you’re baking!

    @guliz – any coarse grain ‘chunky’ sugar’ll do, try demerara sugar

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