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: