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!”


Prep Time:

45 Minutes


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!
  1. Step 1 – Prepare Batter
    1. Preheat oven to 350 degrees.
    2. Spray muffin tin with nonstick spray.
    3. Combine dry ingredients in a small bowl.
    4. Beat butter until soft and fluffy.
    5. Add sugar, scraping down sides of mixing bowl.
    6. Add egg, and almond extract.
    7. Combine thoroughly.
    8. Add buttermilk and dry ingredients to mixture, alternately, beating on low speed after each addition.
    9. Fold in half of apricots and almonds.
  2. Step 2 – Fill Muffin Cups and Top with Apricots and Almonds
    1. 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.
    2. Smooth tops for a more elegant (vs. rustic) appearance.
    3. Top with remaining apricot and almond slices.
    4. Sprinkle sugar on top.
  3. Step 3 – Bake, Cool, and Serve
    1. Bake for 20-25 minutes, until edges start to get browned and crisp.
    2. Ensure doneness on the inside by inserting a toothpick that come out clean.
    3. Cool in pan on a wire rack for 5-10 minutes.
    4. Remove from pan and serve, or continue to cool or rack.
    5. Store airtight at room temperature for a day or two.
    6. Enjoy!