Quick Apricot Almond Muffins
Indulge in the warmth and comfort of Quick Apricot Almond Muffins, a delightful treat perfect for breakfast or an afternoon snack. This easy-to-follow recipe combines the sweet essence of apricots with the nutty flavor of almond meal, creating a unique taste that is both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup almond meal
- 1 cup all-purpose flour (or superfine rice flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain yogurt
- ½ cup white sugar
- 2 large eggs
- ⅓ cup browned butter
- 2 teaspoons vanilla essence
- 6 apricots, halved
- Turbinado sugar for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with muffin liners.
- In a mixing bowl, whisk together almond meal, flour, baking powder, and salt.
- In another bowl, mix yogurt, sugar, eggs, browned butter, and vanilla until smooth.
- Combine wet and dry mixtures gently; do not overmix.
- Fold in apricot halves carefully.
- Fill muffin cups evenly and sprinkle turbinado sugar on top.
- Bake for about 20 minutes or until golden brown. Check doneness with a toothpick.
- Cool in the tin for a few minutes before transferring to a cooling rack.
Nutrition
- Serving Size: 1 muffin (55g)
- Calories: 175
- Sugar: 10g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg