Gluten-Free Apricot-Walnut Muffins

Step 1

Heat the oven to 350 degrees, with a rack in the middle. Grease a muffin tin.

Step 2

Whisk together flour, baking soda, baking powder, sugar and salt.

Step 3

In a separate bowl, whisk together the eggs, buttermilk and oil until well combined; add to the dry ingredients, using a rubber spatula to mix until the batter is almost fully incorporated. Add the apricots and walnuts and mix until all traces of flour are gone.

Step 4

Fill muffin tins 3/4 full. Bake until golden brown, the top is firm to the touch, and a toothpick comes out clean, about 30 minutes. Turn the tin around halfway through. Cool on a rack for 15 minutes. Run a knife along the edges of the muffins and unmold. Finish cooling muffins on a rack.