Apricot Almond Muffins

The quest for an apricot almond muffin came when my husband wistfully reminisced about the ones he used to get from Magnolia’s, a great little cafe in our town, which unfortunately closed.

I searched the internet and finally came up with one that had the ingredients that I was looking for.

Mariani Dried Apricots are my favorite.  I tried other brands but they were bitter, not something you want in a muffin.  If the Mariani brand is not available, just make sure you taste the apricot before using them in the recipe.

Apricot Almond Muffins (adapted from Food.com via Cooks Country Magazine )

2 cups White Whole Wheat Flour (King Arthur)

1/3 cup granulated sugar

1/3 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream or buttermilk

1/2 cup canola vegetable oil

2 large eggs

1-1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

6 oz. package of dried apricots, diced 1/4 inch.

2/3 cup of sliced or slivered almonds, toasted

1/3 cup apricot preserves

Preheat oven to 375 degrees.  Spray a 12 cup muffin pan with canola oil spray.  To toast almonds, place in medium non-stick skillet, on medium heat and stir occasionally for 5-10 minutes, until they start to color.  Keep a watchful eye on them, they burn easily.

In a large bowl place the flour, sugars, baking powder & soda and salt.  Stir together with a whisk.  Add the diced apricots and almonds and stir together completely with the flour mixture, using a rubber spatula. Combine sour cream or buttermilk, vegetable oil, eggs, vanilla and almond extracts in 2 cup glass measuring cup and stir together with a whisk.  Fold into the dry ingredients until just combined.

Place about 2 tablespoons of batter into each muffin cup.   Place about a 1/2 teaspoon of apricot preserves in the center of the batter.  Place another 2 tablespoons of batter on top.

Place muffins into the oven and bake for 20-25 minutes, until toothpick inserted comes out clean (not in the middle where the jam is :).)  Cool on baking rack for 5 minutes and then remove muffins onto baking rack to cool completely.

mise en place:

dry ingredients with almonds and apricots:

add liquid ingredients:

stir to combine:

adding apricot preserve filling:

ready to go into the oven:

out of the oven:

cooling: