Apricot Almond Muffins
The antidote to cold winter mornings? These cozy Apricot Almond Muffins! Sink your sweet tooth into warm, golden cake flavored with Viennese Almond paste, filled with sweet, juicy apricots, and topped with a cinnamon crumble topping.
- Author
- Joan Repato
- Cook Time
- 25-30 minutes
- Servings
- 25-30 Muffins
- Category
Easy
Ingredients
- 16 oz (454g) All purpose flour
- 4 tsp (16g) Baking powder
- ½ tsp (3g) Baking soda
- ½ tsp (3g) Salt
- 9 oz (253g) Granulated sugar
- 5 oz (142g) Unsalted butter, melted
- 2 Eggs, room temp
- 1 Egg yolk, room temp
- 8 oz Milk
- 8 oz Plain Greek Yogurt
- 0.5 oz (14g) Viennese Almond Paste
- 12 oz (340g) DGF Apricots, drained and chopped
- 07 oz (30g) Sliced almonds, plus more for garnish
- 2.82 oz (80g) Light brown sugar
- 1 tsp Ground Cinnamon
- 2.11 oz (60g) Melted unsalted butter
- 3.53 oz (100g) All purpose flour
Directions
- Preheat the oven to 350°F.
- In a large bowl, place the dry ingredients and whisk together until fully combined.
- In a separate bowl, place sugar, eggs, milk, yogurt, melted butter and Viennese Almond paste; whisk together until fully blended.
- Pour wet ingredients into dry ingredients.
- Gently whisk together until there are no more lumps, but be careful not to overmix.
- Fold in chopped apricots, fill your muffin tin, and garnish with sliced almonds.
- Sprinkle the tops of the muffins with crumb topping (recipe to follow).
- Baked at 350°F for 25 to 30 minutes, until muffins are golden and spring back when pressed in the middle.
- Cool on rack for about 15 minutes prior to removing from muffin pan.
- Mix the ingredients to create crumb topping. Sprinkle on top of muffin batter prior to baking.