Super Moist Fresh Apricot Muffins- Easiest Recipe Ever:-A lovely treat that captures the sweet and tangy flavours of ripe apricots, super moist fresh apricot muffins are what you’ll get in this delightful treat. If you’re looking for a snack, breakfast, or brunch, these muffins are the perfect option.
Super Moist Fresh Apricot Muffins- Easiest Recipe Ever
This is a comprehensive recipe for producing fresh apricot muffins that are really moist, along with the nutritional facts that you need to know:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh apricots, diced
- Zest of 1 lemon (optional)
- 1/4 cup chopped walnuts or almonds (optional)
- 1 tablespoon turbinado sugar (for topping, optional)
Also Read:-Lemon Chicken Recipe- Learn Like a Pro
Instructions:
Preparing the Muffin Batter:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Paper liners should be used to line a muffin tray, or the muffin cups should be lightly greased.
- Put the all-purpose flour, the whole wheat flour, the granulated sugar, the baking powder, the baking soda, and the salt into a large mixing basin and whisk them together until they are almost completely incorporated.
Mixing Wet Ingredients:
- Melt the butter, add the Greek yoghurt, eggs, and vanilla essence to another bowl, and mix everything together. Blend with a whisk until it is completely smooth.
- Combining Ingredients That Are Both Wet and Dry:
- The mixture of the dry components should be poured into the mixture of the liquid ingredients. Stir and fold gently until everything is just mixed.
- Don’t overmix the batter; it’s okay if there are a few lumps in it.
- Mix the fresh apricots that have been diced, the lemon zest (if you are using it), and the chopped nuts (if you are using them) into the batter.
- The batter should be distributed evenly among the muffin cups that have been prepared, and each cup should be filled approximately two thirds of the way.
- If you want to add some crunch and sweetness to the muffins, you can sprinkle some turbinado sugar on top of them. This step is completely optional.
Baking the Muffins:
- Put the muffin tray into the oven that has been warmed and bake the muffins for anywhere between 18 and 20 minutes, or until a toothpick that has
- been inserted into the middle of a muffin comes out clean.
- Please remove the muffins from the oven and allow them to cool for a period of five minutes within the muffin pan.
- The muffins should be placed on a wire rack so that they may cool completely.
Serving:
- Serve the extremely moist fresh apricot muffins in whatever manner you like once they have cooled.
- They taste even better when they are served hot, accompanied by a cup of tea or coffee.
Nutritional Information (per muffin):
- Calories: 200 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 180mg
- Fiber: 1.5g
- Sugar: 10g
Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.
These super moist fresh apricot muffins are a delightful way to enjoy the juicy sweetness of apricots in a portable and satisfying treat. They can be stored in an airtight container at room temperature for a few days or frozen for longer storage. Enjoy these muffins for a quick breakfast on busy mornings or as a tasty snack any time of the day!
