Fresh Apricot Muffins

Recipe:

Ingredient notes:

• Apricots. These muffins taste best with fresh, seasonal apricots. Frozen ones are not bad option for winter, but you’ll need to make sure they don’t turn to puree after defrosting. If you use frozen apricots, be sure to thaw them before adding them to the batter. Canned apricots are another option.
  Plums or peach slices can be used as an alternative filling.
• Butter. For this recipe, you can use butter with a fat content of 72% or higher. I don’t recommend replacing it with vegetable oil in this case, as it won’t have the best effect on the texture of the crumb.
• Flour. Use regular all-purpose flour with a protein content of about 10%.
• Almond flour. This ingredient adds softness and succulence to the crumb. Hazelnut flour can be substituted for almond flour.
  If you don’t have ready-made nut flour, you can finely grind whole almonds in a food processor.
• Sugar. Regular white sugar is used here. If you want a light caramel flavor, you can substitute brown sugar.
• Eggs. For the batter, you will need medium sized eggs. The weight of such an egg is 50-55g. It is better if the eggs are at room temperature.
• Milk. This is full-fat whole milk with a fat content of about 2.5-3.5%. You can replace it with buttermilk or yogurt in a ratio of 1 to 1. But in this case, you will need to add an additional ¼ teaspoon of baking soda to the batter.

Let’s start cooking.

Halve the apricots and remove the stones.

Cream together the softened butter and sugar. The sugar will not dissolve completely, this is normal.

Without stopping the mixer, add the eggs one by one, beating well after each addition. Add the milk and beat again. Add flour, almond flour and baking powder.

Put 1 tablespoon of the batter in each muffin cup and place an apricot half on top.

Cover with the rest of the batter and top with another apricot half. Try to fill the muffin cups no more than 3/4 full (I overdid it a bit).

Bake in a preheated oven at 180°C (355°F) for 30 minutes.

Let the muffins cool on the rack and serve.

Enjoy!

This Fresh Apricot Muffins recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!