Apricot & Macadamia Nut Muffins

With summer in full swing, my local grocery store has been full of fresh fruits! One of the first things I have been seeing when I walk in lately is a display of apricots. I am a big fan of apricot jam and have bought dried apricots for snacking on occasion, but I had never tried baking with them - until now! I paired the sweet and slightly tart apricot flavor with buttery macadamia nuts in these muffins perfect for breakfast, brunch, or snack.

Notes on Ingredients

• Greek Yogurt: The addition of plain Greek yogurt provides added moisture and a slight tang to the muffins. The same amount of sour cream can also be used.

• Apricots: I used fresh apricots in this recipe. They become somewhat soft when baking and add a subtle sweet and tart flavor to the muffins. Other fresh stone fruit - such as peaches or nectarines - can be substituted. You can also use dried apricots, but they will be tougher and chewier than the fresh fruit.

• Macadamia Nuts: High in fat, macadamia nuts are very rich and buttery in flavor. Using roasted nuts further enhances this flavor. If you can’t find roasted nuts, you can roast them yourself in the oven or over the stove for a few minutes. Walnuts would also work well in this recipe if you can’t find macadamia nuts.

Simple Preparation

I love muffins because they are quick and easy to prepare and don’t require much equipment. Here are the simple steps to follow to prepare the batter:

1. Whisk together the flour, baking soda, baking powder, salt, and ground ginger (optional - to me it helps round out the flavors, but your muffins will taste good without it) and set aside. Whisking together the dry ingredients before mixing with the wet ingredients ensures that everything is equally distributed throughout the mixture and helps reduce lumps.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar on medium-high speed until light and fluffy. If you don’t have a stand mixer, a handheld mixer will work.

3. Add the eggs, Greek yogurt, milk, and vanilla and mix on medium-high until fully combined. Scrape the sides of the bowl as needed.

4. Turn the mixer to low speed and add the dry ingredients. Mix until just combined, but do not overmix.

5. Gently fold in the apricots and macadamia nuts with a rubber spatula or wooden spoon.

6. Fill each cup of a muffin pan lined with cupcake liners all the way full. I find that using an ice cream or cookie scoop for filling the liners to be the quickest and cleanest method.
   

Bakery Style Muffins

I learned this great trick from Sally’s Baking Recipes and I can’t make muffins any other way since! First, bake the muffins at 425°F for 5 minutes. The high heat causes the muffins to rise rapidly and the tops to round. Then, lower the heat to 350°F (without opening the oven) and continue to bake for 15-17 minutes. The interior of the muffins will continue to bake normally and the rounded tops will get a golden, firm crust like you see with most bakery style muffins. And let’s be honest - the muffin tops are the best part!

You’ll know the muffins are done when a toothpick inserted in the middle comes out clean. Let them cool for 5 minutes in the pan and then transfer to a wire rack. These muffins will keep at room temperature for up to 3 days or in the refrigerator for up to a week.

muffins

breakfast, brunch, dessert, snack

Yield: 12

Author: Laura's Bake Lab

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Apricot & Macadamia Nut Muffins

These slightly sweet muffins with bright apricots and buttery macadamia nuts are perfect for breakfast or an afternoon snack!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 and 3/4 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground ginger (optional)
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup plain Greek yogurt, room temperature
• 1/4 cup milk, room temperature
• 1 and 1/2 tsp vanilla extract
• 1 cup chopped apricots
• 1/2 cup chopped macadamia nuts

Instructions

1. Preheat the oven to 425°F. Line a muffin pan with cupcake liners.
2. Whisk together the flour, baking powder, baking soda, salt, and ground ginger in a medium bowl and set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), mix together the butter and sugar on medium-high speed until light and fluffy.
4. Add the egg, yogurt, milk, and vanilla. Mix on medium-high speed until fully combined.
5. Add in the dry ingredients and mix on low speed until just combined. Do not overmix.
6. Gently fold in the chopped apricots and macadamia nuts.
7. Fill the each muffin liner with batter. The batter should reach all the way to the top.
8. Bake at 425°F for 5 minutes then reduce the temperature to 350°F and bake for an additional 15-17 minutes until the muffins are golden brown and a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the pan before moving to a wire rack.

Notes

• Storage Instructions: These muffins stay fresh for up to 3 days at room temperature or up to 1 week in the refrigerator.
• Apricot Substitutions: The fresh apricots can be substituted with another stone fruit (peach, nectarine, etc.) for a similar taste. Dried apricots can be used, but the texture will be different.

https://www.laurasbakelab.com/blog/apricot-macadamia-nut-muffins

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