Super Moist Fresh Apricot Muffins- Learn Like A Pro :- These muffins made with almonds and fresh apricots can be described as extremely moist and fluffy. Muffins that are golden brown in color are baked to perfection, and they have a beautifully golden crumb as well as an inside that is light and airy. The sugar apricots that are baked to perfection on top of this recipe are the “cherry” of the dish. The dish is simple and can be prepared in half an hour.
Super Moist Fresh Apricot Muffins- Learn Like A Pro
INGREDIENTS
- 6Â small apricots
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2Â eggs
- 1 ½ cup all purpose flour
- 1 cup almond flour
- 1 ½ teaspoon baking powder
- 2 tablespoon orange zest
- ⅓ cup plain unsweetened yogurt, or sour cream
- ½ teaspoon almond extract
- ¼ teaspoon salt
Topping
- 2 tablespoon granulated sugar, or brown sugar
INSTRUCTIONS
- The oven should be preheated to 410 degrees Fahrenheit (210 degrees Celsius), and a standard muffin tin with a capacity of 12 cups should be prepared by covering it with muffin liners.
- After that, remove the seeds from the apricots and set them aside. Cut the apricots in half lengthwise and remove the seeds immediately.
- The butter and sugar should be mixed together in a bowl and then beaten together until they reach a perfectly creamy consistency.
- While the mixture is being mixed until it becomes fluffy, the eggs should be added gradually, one at a time, until they are completely incorporated. It is necessary to combine the orange zest, yoghurt, and almond essence in a single composition.
- To avoid the muffins from getting dry and sticky, carefully fold in the flour, baking powder, and salt. This will prevent the muffins from occurring. Take care not to overmix the ingredients in the mixture.
- First, ensure that the muffin batter is distributed evenly among the twelve muffin cups, and then, after that, add one half of an apricot on top of each muffin cup.
- It is recommended that you put a very tiny amount of granulated sugar on top of each muffin that you bake.
- It is recommended that the muffins be baked for around twenty minutes. The doneness of the muffins can be verified by inserting a toothpick into one of them; when the muffins are completed, the toothpick should come out clean.
NOTES
- Flavor & Texture –Â These muffins have a crumbly surface and a very soft interior, and they have a hint of a nutty flavour to them. These muffins are not dry but rather fluffy and moist on the inside.
- Mix cautiously.Be careful not to overmix the batter; it ought to be thick and ideal in its current state.
- You can also make mini muffins, halving the cooking time.
- Watch for browning. Take note of any browning. If the oven is excessively hot or if the almond flour is baked for an excessive amount of time, it might brown quite quickly.
- To Store. Keep your muffins fresh by placing them in an airtight container at room temperature. They’ll stay delicious for up to 3-4 days.
- To Freeze. To extend their shelf life, consider freezing muffins for up to 3 months. Just remember to thaw them at room temperature before reheating using your preferred method mentioned above.
- To Reheat. You can reheat muffins in the microwave, oven, or air fryer.
NUTRITION
- Calories:Â 300kcal
- Carbohydrates:Â 29g
- Protein:Â 8g
- Fat:Â 18g
- Saturated Fat:Â 6g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 2g
- Trans Fat:Â 0.3g
- Cholesterol:Â 48mg
- Sodium:Â 116mg
- Potassium:Â 85mg
- Fiber:Â 3g
- Sugar:Â 13g
- Vitamin A:Â 617IU
- Vitamin C:Â 3mg
- Calcium:Â 90mg
- Iron:Â 2mgÂ
If you like this article Super Moist Fresh Apricot Muffins- Learn Like A Pro please share with your friends and family members.
