These almond and fresh apricot muffins are incredibly moist and fluffy. Golden brown muffins are baked to perfection and come with a lovely golden crumb and a soft and airy interior. The ‘’cherry’’ of this recipe is beautifully baked sugar apricots on top. Quick and easy recipe ready in 30 minutes.
From plum torte, apple galettes to lemon muffins, these apricot muffins are sure to become your new favorite!
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🛒Ingredients
- Fresh apricots - apricots provide a burst of fruity flavor to the muffins. If apricots are out of season or unavailable, you can use dried apricots. Alternatively, you can experiment with other fruits like peaches or nectarines for a similar stone fruit essence.
- Eggs - use large eggs to effectively bind the almond flour.
- Unsalted butter - butter adds richness and moisture to the muffins. If you prefer a dairy-free option, you can substitute it with plant-based butter or coconut oil.
- Granulated sugar - sugar provides sweetness to the muffins. You can substitute it with brown sugar for a slightly different flavor profile or use a sugar substitute if you're aiming for a lower-sugar option.
- Eggs - eggs act as a binding agent and contribute to the muffins' structure.
- All-purpose flour - this flour provides structure to the muffins. For a gluten-free option, you can use a gluten-free all-purpose flour blend.
- Almond flour - almond flour adds a nutty richness and contributes to the muffins' moisture.
- Baking powder - baking powder helps the muffins rise and become fluffy. Ensure it's fresh for the best results.
- Orange zest - orange zest adds a bright citrusy flavor to the muffins. You can replace it with lemon zest for a different citrus twist.
- Yogurt - just plain unsweetened yogurt (not greek as it is too thick) or sour cream. Yogurt provides moisture and a creamy texture. If you're dairy-free, you can use coconut yogurt or a dairy-free yogurt alternative.
- Almond extract - almond extract enhances the nutty flavor in the muffins. If you don't have it, you can omit it or use vanilla extract as a substitute.
- Granulated sugar or brown sugar - the sugar topping adds a sweet, slightly caramelized finish to the muffins. You can choose between granulated or brown sugar based on your preference.
📋Tips
- Mix cautiously. Don't over-mix the batter; it should be thick and perfect as is.
- You can also make mini muffins, halving the cooking time.
- Elevate your muffin experience by topping them with nut butter, ghee, or classic butter.
- Almond flour choice. It's important to use almond flour, not almond meal, for this recipe. Almond flour is finely ground and performs better.
- Watch for browning. Almond flour can brown quickly if the oven is too hot or if baked for too long.
- Mix-ins. Get creative with mix-ins like shredded carrots and raisins (sultanas), blueberries, chocolate chips, diced cherries, to personalize your muffins.
Storage Instructions
- 🍱To Store. Keep your muffins fresh by placing them in an airtight container at room temperature. They'll stay delicious for up to 3-4 days.
- 🥶Freezing. To extend their shelf life, consider freezing muffins for up to 3 months. Just remember to thaw them at room temperature before reheating using your preferred method mentioned above.
- 🔥To Reheat. You can reheat muffins in the microwave, oven, or air fryer.
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📖Recipe
Super Moist Fresh Apricot Muffins
These almond and fresh apricot muffins are incredibly moist and fluffy. Golden brown muffins are baked to perfection and come with a lovely golden crumb and a soft and airy interior. The ‘’cherry’’ of this recipe is beautifully baked sugar apricots on top. Quick and easy recipe ready in 30 minutes.
Ingredients
- 6 small apricots
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 eggs
- 1 ½ cup all purpose flour
- 1 cup almond flour
- 1 ½ teaspoon baking powder
- 2 tablespoon orange zest
- ⅓ cup plain unsweetened yogurt, or sour cream
- ½ teaspoon almond extract
- ¼ teaspoon salt
Topping
- 2 tablespoon granulated sugar, or brown sugar
Instructions
- Preheat your oven to 410°F (210°C) and prepare a standard 12-cup muffin tin by lining it with muffin liners.
- Next, halve the apricots and remove the seeds, setting them aside.
- In a mixing bowl, beat the butter and sugar until they become smooth.
- Gradually add the eggs one at a time, beating until the mixture becomes fluffy. Stir in the almond extract, yogurt, and orange zest.
- Gently fold in the flour, baking powder, and salt, being careful not to overmix to avoid dryness and stickiness in the muffins.
- Now, evenly distribute the muffin batter among the 12 muffin cups, placing one apricot half on top of each.
- Sprinkle a bit of granulated sugar on the top of each muffin.
- Bake for approximately 20 minutes, and check for doneness by inserting a toothpick into a muffin; it should come out clean when they're ready.
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Notes
- Flavor & Texture -These muffins have a very soft inside and crumbly exterior with a slight nutty flavor to them. These muffins are fluffy and moist and not dry.
- Mix cautiously. Don't over-mix the batter; it should be thick and perfect as is.
- You can also make mini muffins, halving the cooking time.
- Watch for browning. Almond flour can brown quickly if the oven is too hot or if baked for too long.
- To Store. Keep your muffins fresh by placing them in an airtight container at room temperature. They'll stay delicious for up to 3-4 days.
- To Freeze. To extend their shelf life, consider freezing muffins for up to 3 months. Just remember to thaw them at room temperature before reheating using your preferred method mentioned above.
- To Reheat. You can reheat muffins in the microwave, oven, or air fryer.
Nutrition
Calories: 300kcalCarbohydrates: 29gProtein: 8gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 116mgPotassium: 85mgFiber: 3gSugar: 13gVitamin A: 617IUVitamin C: 3mgCalcium: 90mgIron: 2mg
Tried this recipe?Let us know how it was!
🥣How To Make Apricot Muffins
Preheat your oven to 410°F (210°C) and prepare a standard 12-cup muffin tin by lining it with muffin liners.
Next, halve the apricots and remove the seeds, setting them aside.
In a mixing bowl, beat the butter and sugar until they become smooth.
Gradually add the eggs one at a time, beating until the mixture becomes fluffy. Stir in the almond extract, yogurt, and orange zest.
Gently fold in the flour, baking powder, and salt, being careful not to overmix to avoid dryness and stickiness in the muffins.
Now, evenly distribute the muffin batter among the 12 muffin cups, placing one apricot half on top of each.
Sprinkle a bit of granulated sugar on the top of each muffin.
Bake for approximately 20 minutes, and check for doneness by inserting a toothpick into a muffin; it should come out clean when they're ready. Enjoy warm!
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Rita
Enjoy fluffy and moist muffins made with fresh apricots!