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Ingredients
Scale
- 1 cup (100 g) almond meal
- 1 cup (120 g) all-purpose flour (or 1 cup [160 g] superfine rice flour and 1/2 teaspoon xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain yogurt, preferably whole milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup butter, browned and cooled
- 2 teaspoons vanilla extract
- 6 apricots, halved
- Turbinado or demerara sugar for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and prepare the muffin tin with nonstick spray.
- In a mixing bowl, whisk together almond meal, flour, baking powder, and salt.
- In another bowl, blend yogurt, sugar, eggs, browned butter, and vanilla extract until creamy.
- Combine wet and dry ingredients, stirring gently until moistened.
- Pour the batter into muffin cavities and place halved apricots skin-side down on top. Sprinkle sugar on top.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool the muffins on a rack for 10 minutes before serving.
Notes
Ensure the butter is cooled before adding to prevent cooking the eggs early.
Feel free to use seasonal stone fruits for a fresh twist.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 50