Description
Delicious apricot muffins topped with a crunchy streusel, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, divided
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 3/41/2 teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons cold unsalted butter, cubed
- 21/2 teaspoons baking powder
- 1/21/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup whole milk
- 11/2 teaspoon vanilla extract
- 1 1/2 cups fresh apricots, pitted and cut into 1/2-inch chunks
- 1 tablespoon all-purpose flour for tossing the apricots
- 1/41/2 teaspoon ground nutmeg
Instructions
- Mix the Batter: Start by combining 2 cups of all-purpose flour, baking powder, ground nutmeg, and 1/21/2 teaspoon salt in a bowl. You will notice the lovely aroma of nutmeg. Ensure your baking powder is fresh to avoid flat muffins.
- Add Wet Ingredients: Next, whisk together 3/4 cup granulated sugar, eggs, and 1/2 cup melted unsalted butter until it is nice and smooth. This should create a lovely golden texture. Be careful not to overmix, as this can lead to denser muffins.
- Fold in Apricots: Gently fold in the diced apricots until they are evenly distributed. This step is important to keep the fruit from sinking to the bottom. Avoid squishing the apricots too hard while mixing!
- Prepare the Streusel: In a separate bowl, combine 4 tablespoons cold unsalted butter, 1/4 cup brown sugar, and 1 cup all-purpose flour with 3/41/2 teaspoon ground cinnamon until crumbly. Keeping the butter cold is crucial to ensure it stays crisp when baked.
- Fill the Muffin Tins: Scoop the muffin batter into a greased muffin tin, filling each cup generously, ideally up to the rim. This will help create taller, domed tops. Make sure to spray the tin well to avoid sticking.
- Add the Streusel: Sprinkle your cold streusel topping generously over the batter. This step adds texture; do not be shy with the streusel, as too little will not deliver that crunchy topping.
- Bake & Cool Muffins: Bake in a preheated oven at 375 degrees F until they are golden brown. Keep an eye on them and let them finish cooking on the rack.
- Store Properly: Once they have cooled, store any leftovers in an airtight container to maintain the crispiness of the streusel.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze individually for up to 3 months.
- Expert Tips: For taller muffin domes, fill the cups generously, ideally up to the rim. Allowing the batter to rest for 15-20 minutes can help achieve a good lift. If muffins do not rise properly, check the freshness of your baking powder and avoid overmixing, which can create density. Ensure careful measurement of flour without packing to get the right consistency.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 5-10 minutes until warm.
- Serving Suggestions: Pair with a dollop of yogurt for breakfast or serve warm with a drizzle of honey alongside a fresh fruit salad.
- Recipe Variations: To add crunch, include nuts like walnuts or pecans. Incorporate a splash of almond extract for a different flavor. Mix in some chocolate chips for a sweeter version.
- Ingredient Notes: Select ripe, fresh apricots for a flavorful profile and wash them thoroughly before dicing. Dried apricots can substitute; use about 1 cup chopped and soak in warm water for 10 minutes before use.
Nutrition
- Serving Size: 1 muffin
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null