Apricot Muffins with Crunchy Almond Toppping (lactose-free)

Apricot Muffins

As promised last week here comes my last apricot recipe and with it I guess the season is again almost over… This recipe can of course also be made with plums. So run to the (super)market and take whatever you can lay your hands upon 🙂

I made this recipe for a friend who is lactose intolerant and because I didn’t want to buy only lactose-free products I substituted butter for vegetable oil. As I find it quite challenging to bake cupcakes without butter I decided to bake some simple muffins. Thinking about it, I have realized that I hardly ever bake muffins! I really don’t know why as they are much more easier than baking cupcakes (just mixing together really) and also really good! I guess I will try some more muffin recipes when I am in a hurry or on a very lazy Sunday afternoon 😉

Apricot Muffin with crunchy Almond Topping (Lactose-Free)

Although some people commented on the muffins as being a bit oily and missing the butter taste, I honestly have to say that I didn’t taste such a huge difference and nevertheless really liked them! Most of the times, I give away my baking goods without even trying, but this time I ate a whole muffin immediately and was actually hoping that one would remain left over and come back to me 😛 So, see for yourself whether you like it or not, but for people who want to avoid lactose I think it is a really nice recipe so give it a try!

Apricot Muffin with crunchy Almond Topping (Lactose-Free)

For the muffins

1. Mix together all the dry ingredients

2. Combine the wet ingredients

3. Now mix all together with a spoon until well combined

4. Prepare the fruit by cutting it into half, removing the stone and cutting it into thin stripes

5. Fill a muffin form for about 2/3, than arranging the fruit on top

6. Combine all ingredients for the crunchy topping and add a tablespoon of it on top of the muffin

7. Bake for about 20-25 Minutes in a 180°C (160°C Fan) oven until golden

Apricot Muffin with crunchy Almond Topping (Lactose-Free)


Makes 12 Muffins

For the muffins:

  • 275g Flour
  • 2 Tsp Baking Powder
  • Pinch of Salt
  • 100g Caster Sugar
  • 250ml yogurt (lactose-free)
  • 100ml Vegetable Oil (like rapeseed oil or sunflower oil)
  • 2 Eggs
  • 6-8 Apricots

For the crunchy topping:

  • 75g Almonds
  • 40g Soft brown Sugar
  • 2 Tbsp Honey