These gluten and lactose free Chocolate Chip Apricot Muffin Tops are a delicious treat to linger over at your next weekend breakfast or lunch. Or, make them ahead and get your Monday morning off to a marvelous start!
Muffin tops are quickly becoming a weekend staple in our home after I made these gluten free, Lemon Blueberry Muffin Tops.
Some are a hit, and some, a total miss.
For example, one Saturday morning I thought I would make some oatmeal muffin tops as I didn’t feel like standing around flipping up a batch of these Easy Oatmeal Pancakes.
I mixed together some ground oats, almond flour, cinnamon, cardamom and other staple muffin top ingredients such as eggs, coconut milk, baking soda, etc.
I waited for the oats to absorb the liquid and when it was close to the consistency as those Lemon Blueberry Muffin Tops were, I spooned them into 4 big globs on a cookie sheet and placed them in the oven.
What I pulled out of the oven that day did not resemble muffin tops at all.
They looked more like baked pancakes with the consistency akin to this coconut roti more than a soft delicious center like those Lemon Blueberry Muffin Tops.
I even tried redeeming myself that morning by prepping a batch with less milk and with walnuts and ripe, juicy, raspberries added in.
And, again, I failed miserably. I ended up whipping up a batch of these Chocolate Pretzel Bars to snack on.
But, the next Saturday morning I was back to baking this batch of Chocolate Chip Apricot Muffin Tops. This time around, I must have got my baking mojo back.
These muffin tops came out of the oven as gently risen, half globes. Studded with fresh apricot bits and chocolate chips, these muffin tops looked and smelled divine.
My daughter brewed up some coffee and we started our Saturday morning savoring these delectable, gluten free and lactose free, Chocolate Chip Muffin Tops with Apricot.
These are so easy to make. You need one bowl, one baking tray and silpat and one spoon.
You will start off by mixing your wet ingredients together and then sprinkling in your dry ingredients. Finally, you will add in your apricots and chocolate chips.
If you follow my ingredient quantities, you will have 4 Chocolate Chip Muffin Tops with Apricot. However, you can just as easily double or triple the quantity to fit your needs.
These Chocolate Chip Muffin Tops with Apricot was one of the tastiest sweet breakfasts I had had in a long time.
And these are pretty versatile too – if gluten is your friend, just substitute the gluten free flour for all purpose flour. Do add in the almond flour as it adds a fantastic texture and taste to these muffin tops.
Likewise, if lactose is your friend, please do use regular milk instead of coconut milk.
I sure hope that if you make these Muffin Tops you and your family enjoy them as much as my daughter and I did.