A Word From The Cook
“We call these Apricot & Almond Poppers because you'll want to pop 'em in your mouth! They're a great way to include the season's fresh apricots in your menu. Of course, dried apricots will do nicely too!”
Makes 12 muffin cup sized servings, or 24 mini muffins
- Nonstick vegetable cooking spray
- 1 Cup all purpose flour
- 1 1/2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 6 Tablespoons softened unsalted butter
- 1/3 Cup sugar
- 1 Large egg
- 1 Teaspoon almond extract
- 1/3 Cup buttermilk (whole milk can be substituted)
- 2 Apricots, halved, pitted, and cut into 1/4 inch wedges
- 2 Tablespoons turbinado, or large crystal sugar
- Use a standard muffin tin, or mini muffin tin depending on how big or small you want the muffins to be.
- Serve warm, at room temperature, or with a scoop of vanilla bean ice cream!
- Step 1 – Prepare Batter
- Preheat oven to 350 degrees.
- Spray muffin tin with nonstick spray.
- Combine dry ingredients in a small bowl.
- Beat butter until soft and fluffy.
- Add sugar, scraping down sides of mixing bowl.
- Add egg, and almond extract.
- Combine thoroughly.
- Add buttermilk and dry ingredients to mixture, alternately, beating on low speed after each addition.
- Fold in half of apricots and almonds.
- Step 2 – Fill Muffin Cups and Top with Apricots and Almonds
- Fill muffin cups about half way full if you're using regular sized muffin tins. If you're using mini muffin tins, fill with 1 tablespoon of batter.
- Smooth tops for a more elegant (vs. rustic) appearance.
- Top with remaining apricot and almond slices.
- Sprinkle sugar on top.
- Step 3 – Bake, Cool, and Serve
- Bake for 20-25 minutes, until edges start to get browned and crisp.
- Ensure doneness on the inside by inserting a toothpick that come out clean.
- Cool in pan on a wire rack for 5-10 minutes.
- Remove from pan and serve, or continue to cool or rack.
- Store airtight at room temperature for a day or two.