Super Moist Fresh Apricot Muffins

Almond and fresh apricot muffins are moist and fluffy. Golden brown muffins are perfectly baked with a golden crumb and a soft, airy interior. 

– 6 small apricot – ½ cup unsalted butter  – ½ cup granulated sugar – 2 egg – 1 ½ cup all purpose flour – 1 cup almond flour – 1 ½ teaspoon baking powder – 2 tablespoon orange zest – ⅓ cup plain unsweetened yogurt  – ½ teaspoon almond extract – ¼ teaspoon salt



Use muffin liners to line a 12-cup muffin tin and preheat the oven to 410°F. Cut the apricots in half and set aside the seeds. 

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Beat the butter and sugar together in a mixing bowl until smooth. One egg at a time, gradually add to the mixture and beat until fluffy.  

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Add yoghurt, almond extract, and orange zest. Not overmixing the flour, baking powder, and salt will prevent the muffins from drying out and sticking. 

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Now, divide the muffin batter among the 12 muffin cups equally, and top each with a half of an apricot.

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Garnish each muffin with a small pinch of powdered sugar. Bake for about 20 minutes, then insert a toothpick to ensure doneness. 

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