Giant Costco Copycat Gluten Free Pistachio Apricot Muffins
These are a gorgeous combo of rich, earthy pistachio muffins, studded with fresh apricots, and drizzled with an apricot glaze!
Servings: 6 giant muffins
Calories: 500kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 1 Cup white sugar
- 1/3 Cup pistachio paste link below to the brand we use
- 1/2 Cup canola oil
- 1/2 Cup salted butter melted
- 1 Cup milk
- 1/3 Cup sour cream
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum) - link below for the one we use
- 1 Cup finely ground raw unsalted pistachios instructions below
- 1/2 Cup sweet rice flour
- 2 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 Cups roughly chopped raw unsalted pistachios
- 2 1/4 Cups chopped, pitted apricots (into 1/2 inch pieces)
For the glaze:
- 1 1/4 Cup sifted powdered sugar
- 1/4 Cup strained apricot puree instructions below
- 1 tsp melted salted butter
- pinch salt
- orange food coloring optional
Instructions
- First, make your muffin batter! This will need to rest for 30 minutes before baking. In a large bowl, whisk together the oil, melted butter, sour cream, eggs, vanilla and almond extracts, milk, pistachio paste (or cream of pistachio, not pistachio butter!) and sugar until thicker and smooth. Then blitz up your raw unsalted pistachios in a food processor or nutribullet until they're a fine powder/flour (like almond flour). Then add in the packed pistachio flour, the gluten free 1-1 flour, sweet rice flour, baking powder, and salt and whisk until totally combined and smooth. Fold in 2 cups of the chopped fresh apricots and 1 1/4 Cup of the roughly chopped pistachios, then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
- Then preheat the oven to 425° Fahrenheit and grease your six 4-inch cake pans with cooking spray and place them all on a cookie tray. Carefully scoop batter evenly into the six pans and place the extra chopped apricots and chopped pistachios on top of each muffin (a few per muffin). Bake for 5 minutes at 425 then immediately reduce the heat (WITHOUT opening the oven door!) to 350° Fahrenheit and continue to bake for 35-40 minutes or until the muffins spring back when pressed with the tip of your finger (try to only open the oven door once and very little to check if they're done). Then remove and let cool for 10-15 minutes before turning out onto a place or cooling rack.
- While the muffins are cooling, make the glaze! First, blend apricots in a blender/food processor/nutribullet until you get a puree, and then strain the puree into a measuring cup. Then, in a medium cereal bowl, stir together all of the glaze ingredients until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can drizzle over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins. Add more powdered sugar if it seems too thin/runny.
- Then use a spoon to drizzle the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!