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Almond Apricot Muffins

Almond Apricot Muffins are a flavorful blend of fresh apricots and almond meal, providing a moist texture and nutty flavor. Perfect for breakfast or snacks, these muffins are simple to prepare and sure to please everyone.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

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.

  • Author: mary
  • 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