Apricot Almond Muffins Recipes

APRICOT ALMOND MUFFINS

Steps:

• Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups and set aside.
• In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine egg, buttermilk, brown sugar, butter, vanilla, and almond extract. Stir in apricots and raisins. Add egg mixture all at once to flour mixture. Stir until just moistened (the batter will be somewhat stiff)
• Spoon the muffin batter into prepared muffin cups, filling each cup two-thirds full. Sprinkle with sliced almonds. Bake the muffins in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers of the muffins comes out clean.
• Cool the hot muffins slightly in muffin pan on a wire rack for 5 minutes. Remove from muffin cups and serve while warm. Makes 12 muffins.

APRICOT MUFFINS

Steps:

• About a half hour or more before you want to make the muffins, preheat your oven to 400º and set your butter out so that it comes to room temperature - this is VERY important!
• Dice your apricots into small pieces and place into a small bowl. To the bowl of apricots, add 1 Cup of boiling water and let stand for 5 minutes. At the end of 5 minutes, drain the apricots and set aside to cool.
• In the bowl of a stand mixer or a large mixing bowl (if using a hand mixer), place your butter and sugar. It is SUPER important that your butter be room temperature! Start mixing slowly once all the sugar is no longer dry slowly increase the speed on the mixer and mix until the butter and sugar are fully combined and very light and fluffy. It should take 3-5 minutes.
• Add the sour cream to the mixing bowl and mix on medium until well combined. About 30 seconds or so. Scrape down the bowl as needed.
• Into a separate, medium sized bowl add your dry ingredients (flour, baking soda, salt) and whisk together until evenly distributed.
• In 1/2 Cup increments (or so) add your dry ingredients to your wet mixing in between. You'll want to add the dry and mix on SLOW for about 30 - 45 seconds or until the dry ingredients or JUST incorporated. Do not over mix and err on the side of under mixing. Scrape down the side of the bowl between each addition. Remove bowl from stand mixer (if using).
• Add the drained apricots to the mixing bowl. Zest 1 Tablespoon (about one large orange) of orange peel directly over the bowl. (You want to zest directly over the bowl because you want to catch all the oils - flavor - into the batter!). Chop your almond slivers or whatever nut you're using and add to the bowl as well. Stir by hand and make sure all mix-ins are evenly distributed.
• Allow the dough to rest a minute and get our your muffin tray. Line each baking well with a paper liner. Then, fill each muffin cup 3/4 or more full. I find it's easiest to use an ice cream scoop. The most important thing to keep in mind is that each muffin cup should have as close to the same amount of batter as possible.
• Bake the muffins for 18-20 minutes in the preheated oven. They are done baking when they get a golden-brown color on top and a toothpick inserted in the center of an inside muffin comes out clean. Allow to cool in the pan for about 5 minutes and then remove each muffin to a cooling rack to cool completely. Enjoy!

APRICOT-ALMOND MUFFINS

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined. Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)-there should still be quite a few streaks of dry flour. Sprinkle the apricots, sliced almonds, and almond extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix. Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.

APRICOT OATMEAL MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.

APRICOT MUFFINS

Steps:

• Soak apricots in water for 5 minutes. In a large bowl, cream sugar and butter until fluffy. Add sour cream; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange zest and nuts into batter. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

PEACH & ALMOND MUFFINS

Steps:

• Preheat oven to 220C/fan 200C/gas 7. In a large bowl, use a hand whisk to mix the eggs, sugar and almond extract together for a minute until foamy. Pour in the melted butter and continue to beat until combined. Gently fold in the flour, ground almonds and a pinch of salt.
• Halve, stone and slice the peaches. Divide muffin mixture between 6 holes of a non-stick muffin tin. Top each with a blob of conserve or jam and arrange a few slices of peach on top. Scatter over the almonds and a little extra sugar, then bake for 20-25 mins until puffed up and golden. Serve warm with a spoonful of half-fat crème fraîche, or leave to cool. Best eaten the day they're made or frozen whilst still slightly warm for up to 1 month.