Dairy-Free Apricot Muffins

These Dairy-Free Apricot Muffins are light, nutty, and topped with silky vanilla coconut cream. The perfect treat for your Easter brunch!

These Dairy-Free Apricot Muffins are packed with flavor and the perfect treat for spring! Soft, lightly spiced, and topped with a dreamy coconut vanilla cream.

Plus, they’re completely dairy-free (and we even included instructions on how to make it vegan).

Make the best dairy-free apricot muffins in 5 easy steps:

1. Toast hazelnuts for extra flavor
2. Grate fresh carrots for natural sweetness
3. Mix the batter with almond milk & cinnamon
4. Bake until golden and fluffy!
5. Top with creamy vanilla coconut yogurt & juicy apricots!

So easy and so delicious! Perfect for breakfast, a snack, or just because. 😉

Why do I love this recipe?

First of all, I love a good carrot cake anything, so I love these muffins even on their own.

But it’s the topping that steals the show. That creamy coconut yogurt frosting & the golden apricot half? It looks just like a sunny side up egg, and that touch of whimsy is what really gets me. It’s nostalgic, a little cheeky, and completely adorable.

Bake a batch, gather your loved ones, and enjoy the simple joy of homemade treats.

Dairy-Free Apricot Muffins ingredients

Here’s a breakdown of the ingredients:

For the muffin batter:

• Hazelnuts add a nutty crunch and richness. Toasting them first enhances their flavor.
• Carrots – They naturally sweeten and keep the muffins moist. Use finely grated carrots for the best texture.
• Flour – All-purpose flour works well, but you can also use spelt or a gluten-free blend.
• Baking powder helps the muffins rise and stay fluffy.
• Brown sugar provides deep, caramel-like sweetness and moisture. Coconut sugar can be used as an alternative.
• Vegetable oil keeps the muffins moist. Use neutral oils like sunflower, canola, or melted coconut oil.
• Eggs act as a binder and add structure. For a vegan version, substitute with flax eggs (2 tbsp ground flaxseed + 5 tbsp water).
• Cinnamon adds warmth and enhances the apricot flavor.
• Almond milk makes the batter smooth and adds a light, nutty undertone. Other plant-based milks like oat or soy milk work, too.

For the topping:

• Sugar to sweeten
• Vanilla pudding powder – This thickens the topping and provides a creamy vanilla taste. Use a dairy-free brand.
• Plant milk helps dissolve the pudding powder and creates a silky consistency. Almond, oat, or soy milk work well.
• Coconut yogurt adds a tangy, creamy texture to complement the muffins. Make sure it’s unsweetened for better balance.
• Canned apricots – The sweet and slightly tart apricots contrast beautifully with the rich muffin base. You can also use fresh apricots when they are in season.

What is Vanilla pudding powder?

Vanilla pudding powder is a common pantry item in many European and American kitchens, and it’s used to make quick and easy custards or pudding-style desserts.

This is a pre-mixed dry blend of ingredients, typically including cornstarch, vanilla flavoring, and sugar.

It’s usually sold in small packets, and to use it, you just whisk it with milk (or plant milk), heat it, and it thickens into a smooth, vanilla-flavored custard.

How to make Dairy-Free Apricot Muffins

Here’s how to make these cute muffins step by step. I’ve added some more helpful tips for the best results as well!

Start by preheating the oven to 160°C / 320°F (fan-assisted) or 180°C / 356°F (conventional oven). If you’re using a conventional oven, make sure to place the muffin tin in the center for even baking.

Prepare the muffin tin by lining it with paper liners or lightly greasing each cavity. Paper liners prevent sticking and make cleanup easier, but if you prefer crispier edges, greasing the tin works too.

Prepare your ingredients

In a food processor, pulse the hazelnuts until finely chopped but not powdered. You want a slightly coarse texture for a bit of crunch. Remove the hazelnuts.

• If you don’t have a food processor, chop the hazelnuts with a large knife on a wooden board or use ground hazelnuts.
• If you prefer extra flavor, lightly toast the hazelnuts in a dry pan over medium heat for 3–5 minutes before processing.

 Add chopped carrots to the food processor and pulse until finely grated. Scrape down the sides occasionally to ensure even grating. 

• If you don’t have a food processor, use a fine box grater instead.

Mix the batter

In a large mixing bowl, combine:

• Grated carrots
• Chopped hazelnuts
• Flour
• Baking powder
• Sugar
• Vegetable oil
• Eggs
• Cinnamon
• Almond milk

Gently mix until just combined. Overmixing can make the muffins dense. The batter will be runny – this is normal!

Ensure your eggs and almond milk are at room temperature before mixing; this will help the muffins become extra fluffy.

Fill the muffin liners

Pour or spoon the batter evenly into the lined muffin tin, filling each cup almost to the top. The muffins don’t rise excessively, so filling them well ensures a nice shape.

Bake the muffins

Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Avoid opening the oven too early, as this can cause the muffins to sink.

Cool the muffins

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Yogurt Frosting

In a small saucepan, mix together sugar, vanilla pudding powder, and plant milk.

Heat over medium-low, whisking constantly until the mixture thickens (about 3–5 minutes).

Remove from heat and cover with cling film (pressed directly onto the surface) to prevent a skin from forming. Let it cool to room temperature.

Once the pudding has cooled completely, gently fold it into the coconut yogurt until smooth and creamy. If the frosting is too thin, refrigerate it for 15–20 minutes to help it thicken.

Assemble the Muffins

Once the muffins are completely cool, spread or pipe the yogurt frosting evenly on top.

Take the drained apricot halves and place one in the center of each muffin, gently pressing it into the frosting to resemble an egg yolk.

Chill before serving

Refrigerate the muffins for at least 30 minutes so the frosting can set properly.

The muffins (without frosting) can be stored for 2 days. Once frosted, refrigerate for up to 3 days.

Serve them chilled as they are (they look super cute!) or see our serving ideas below for extra tips and suggestions!

Serving ideas

Here are some fun and creative serving ideas for your muffins – perfect for Easter, brunch, or just a cozy treat!

Easter & spring-themed serving ideas:

• Arrange the muffins on a cake stand with fresh edible flowers (like pansies or violets) and pastel-colored decorations for a festive touch.
• Serve the muffins on a wooden board with a handful of baby carrots and a sprinkle of crushed hazelnuts for a playful Easter bunny vibe.
• Serve with a side of fresh orange slices or a light lemon drizzle to enhance the fruity flavors.
• Place each muffin in a small bowl with shredded coconut or crushed granola around it to look like a little nest.

Cozy brunch:

• Pair these muffins with a warm cup of chai latte, spiced almond milk, or a fragrant chamomile tea for a cozy afternoon snack.
• For extra sweetness, drizzle a bit of maple syrup on top just before serving, or add a scoop of vanilla ice cream to the side.
• Serve with a side of fresh berries (strawberries, raspberries, or blueberries) for a pop of color and freshness.
• Slice a muffin in half and layer it with extra coconut yogurt and apricot slices for a muffin parfait-style presentation.

Storage tips

Here are the best storage tips to keep your Dairy-Free Apricot Muffins fresh and delicious:

Storing muffins with frosting:

• Refrigeration: Since the muffins are topped with coconut yogurt frosting, it’s best to store them in the fridge. Place them in an airtight container or wrap them tightly with plastic wrap. They will stay fresh for up to 3 days.
  Allow the muffins to cool completely before refrigerating to avoid condensation building up on the frosting.
• Freezing: Frozen frosted muffins can cause the yogurt frosting to change texture, so it’s generally better to freeze the muffins without the frosting (see below). You can always frost them after thawing for the best texture and flavor.
  If you absolutely need to freeze frosted muffins, allow the frosting to set and freeze the muffins on a tray before placing them in a freezer-safe bag or container.

Storing muffins without frosting:

• Room temperature: If you’re planning to eat the muffins within a couple of days, store them at room temperature in an airtight container or wrapped tightly in plastic wrap. They will stay fresh for 2–3 days. Do not store at room temperature with the frosting.
• Freezing: Place the muffins in a freezer-safe bag or airtight container. They will stay fresh for up to 3 months in the freezer.
  For easy access, wrap each muffin individually in plastic wrap or parchment paper before placing them in the bag or container. To thaw, leave them at room temperature for an hour or pop them in the microwave for 20 seconds.

Serving after storing:

• To refresh muffins: If your muffins feel a little dry after being stored, simply warm them in the microwave for 10-15 seconds or in the oven at 160°C (320°F) for 5 minutes. This will revive their softness.
  Add a small cup of water in the microwave while reheating to keep them moist.

Similar recipes:

Carrot Cake Cupcakes {Dairy-Free}

Carrot Cake Apple Breakfast Muffins

Vegan Carrot Cake with Cream Cheese Frosting

Vegan Carrot Cake Loaf

Sweet Apricot Dumplings with Butter Breadcrumbs

This recipe is sponsored by Hofer Austria | Naročnik oglasa: Hofer KG