Introduction
If you’re looking for a delicious breakfast treat or a quick snack on the go, these apricot almond muffins are exactly what you need! They’re light, fluffy, and packed with chunks of dried apricots and almonds. Plus, they’re super easy to make and can be ready in under an hour.
Ingredients
To make 4 apricot almond muffins, you will need:
- 200g all-purpose flour
- 80g sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 120ml milk
- 1 large egg
- 80g unsalted butter, melted
- 80g dried apricots, chopped
- 50g almonds, chopped
Instructions
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Preheat the oven to 200°C and line a muffin tin with paper liners.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the milk, egg, and melted butter.
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Pour the wet ingredients into the dry mixture and stir until just combined.
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Fold in the chopped apricots and almonds.
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Spoon the batter into the muffin tin, filling each liner about 2/3 full.
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Sprinkle some sliced almonds on top of each muffin.
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Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
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Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Variations
Vegan Apricot Almond Muffins
To make these muffins vegan, simply substitute the milk, egg, and butter with vegan alternatives. You can use almond milk, a flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water), and vegan butter or coconut oil.
Gluten-Free Apricot Almond Muffins
If you’re gluten intolerant, you can still enjoy these muffins by using a gluten-free flour mix instead of all-purpose flour. Make sure the baking powder you’re using is also gluten-free.
Apricot Almond Muffin Loaf
If you’d rather make a loaf instead of muffins, simply pour the batter into a greased loaf pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Conclusion
These apricot almond muffins are the perfect breakfast or snack option for when you’re on the go. They’re easy to make, packed with flavor, and can be customized to suit your dietary needs. Give them a try and you won’t regret it!
FAQ
1. Can I use frozen apricots for making these muffins?
Yes, frozen apricots can be used for this recipe. However, make sure to thaw them completely and drain any excess liquid before using.
2. Can I substitute almond flour with regular flour?
No, almond flour cannot be substituted with regular flour in this recipe. Almond flour is used to give the muffins a nutty flavor and a moist texture.
3. Can I use other nuts instead of almonds?
Yes, you can use other nuts such as walnuts or pecans instead of almonds in this recipe. However, keep in mind that this will change the flavor of the muffins.
4. Can I use vegetable oil instead of melted butter?
Yes, you can use vegetable oil instead of melted butter. However, melted butter is preferred as it adds a rich flavor to the muffins.
5. How long do I need to bake the muffins?
Bake the muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Make sure not to overbake the muffins as they will become dry.
6. Can I use dried apricots instead of fresh ones?
Yes, you can use dried apricots instead of fresh ones. However, soak the dried apricots in warm water for 15-20 minutes before using to soften them.
7. Can I freeze these muffins?
Yes, these muffins can be frozen for up to 2 months. Make sure to cool them completely before placing them in an airtight container or freezer bag.
8. Can I use honey instead of sugar?
Yes, you can use honey instead of sugar. However, keep in mind that this will change the flavor of the muffins.
9. Can I add other fruits to the muffins?
Yes, you can add other fruits such as blueberries or raspberries to the muffins. However, keep in mind that this will change the flavor and texture of the muffins.
10. Can I use muffin liners instead of greasing the muffin tin?
Yes, you can use muffin liners instead of greasing the muffin tin. However, make sure to spray the liners with cooking spray to prevent the muffins from sticking to them.
