Super Moist Fresh Apricot Muffins- Easiest Recipe Ever

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Super Moist Fresh Apricot Muffins- Easiest Recipe Ever:-These muffins made with almonds and fresh apricots can be described as extremely moist and fluffy. Muffins that are golden brown in colour are baked to perfection, and they have a beautifully golden crumb as well as an interior that is soft and airy.

Super Moist Fresh Apricot Muffins- Easiest Recipe Ever

 

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The sugar apricots that are baked to perfection on top of this recipe are the “cherry” of the dish. The recipe is simple and can be prepared in half an hour.

 

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INGREDIENTS

  • 6 small apricots
  • ½ cup unsalted butter softened to room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ½ cup all purpose flour
  • 1 cup almond flour
  • 1 ½ teaspoon baking powder
  • 2 tablespoon orange zest
  •  cup plain unsweetened yogurt or sour cream
  • ½ teaspoon almond extract
  • ¼ teaspoon salt

Topping

  • 2 tablespoon granulated sugar or brown sugar

 

Also Read:-Oatmeal Protein Pancakes Recipe- Easiest Recipe Ever

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INSTRUCTIONS

  • Set your oven to 410 degrees Fahrenheit (210 degrees Celsius) and prepare a standard muffin tin with 12 cups of capacity by lining it with muffin liners.
  • After that, cut the apricots in half lengthwise and remove the seeds, putting them to the side.

 

  • Combine the butter and sugar in a bowl and beat them together until they are completely smooth.
  • The eggs should be added gradually, one at a time, while the mixture is being beaten until it becomes fluffy.

 

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  • The almond extract, yoghurt, and orange zest should be mixed in together.
  • In order to prevent the muffins from becoming dry and sticky, gently fold in the flour, baking powder, and salt. Be careful not to overmix the mixture.

 

  • Make sure that the muffin batter is distributed evenly among the twelve muffin cups, and then place one apricot half on top of each muffin cup.
  • A small amount of granulated sugar should be sprinkled on top of each muffin you make.
  • The muffins should be baked for approximately twenty minutes, and the doneness can be determined by inserting a toothpick into one of them; when they are ready, the toothpick should come out clean.

 

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NOTES

  • Texture and Flavour: These muffins have a crumbly exterior 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.

 

  • Combine with caution. Be careful not to overmix the batter; it ought to be thick and perfect in its current state.

 

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  • By halving the amount of time needed for cooking, you can also make mini muffins.

 

  • Take note of any browning. If the oven is too hot or if the almond flour is baked for an excessive amount of time, it can brown very quickly.

 

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  • To put away. You can maintain the freshness of your muffins by storing them at room temperature in a container that is airtight. Their flavour will be preserved for up to three to four days.

 

  • Is to freeze. You might want to consider freezing muffins for up to three months in order to extend their shelf life. Just keep in mind that you need to let them thaw at room temperature before you reheat them using the method that you prefer, which was mentioned earlier.

 

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  • In order to reheat. The microwave, the oven, or an air fryer are all viable options for reheating muffins.

 

NUTRITION

  • Calories: 300kcal
  • Carbohydrates: 29g
  • Protein: 8g
  • Fat: 18g
  • Saturated Fat: 6g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Trans Fat: 0.3g
  • Cholesterol: 48mg
  • Sodium: 116mg
  • Potassium: 85mg
  • Fiber: 3g
  • Sugar: 13g
  • Vitamin A: 617IU
  • Vitamin C: 3mg
  • Calcium: 90mg
  • Iron: 2mg

 

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