Skip to content

Apricot Almond Muffins

April 30, 2014

026

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:

005

dry ingredients with almonds and apricots:

010

add liquid ingredients:

011

stir to combine:

012

adding apricot preserve filling:

013

017

ready to go into the oven:

018

out of the oven:

024

cooling:

025

026

 

 

 

Advertisements
2 Comments leave one →
  1. Vicki permalink
    April 30, 2014 10:13 am

    These sound FABULOUS! I can’t wait to try them!

    See you Tuesday at Marie’s for SNB

    Vicki

  2. April 30, 2014 10:38 am

    Thanks Vicki! See you Tuesday!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: