Apricot-Almond Muffins Recipe

Name: Apricot-Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup apricot preserves; 1/4 teaspoon almond extract; 1 cup all-purpose flour; 1 cup whole-wheat flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup packed brown sugar; 1 large egg; 1 large egg white; 1 cup low-fat buttermilk; 3 tablespoons canola oil; 2 teaspoons grated orange rind; 1 teaspoon vanilla extract; Cooking spray; 2 teaspoons granulated sugar; 1/4 cup sliced almonds

Servings: persons

1/2 cup apricot preserves
1/4 teaspoon almond extract
1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup packed brown sugar
1 large egg
1 large egg white
1 cup low-fat buttermilk
3 tablespoons canola oil
2 teaspoons grated orange rind
1 teaspoon vanilla extract
Cooking spray
2 teaspoons granulated sugar
1/4 cup sliced almonds

1
Preheat oven to 400u00b0.
2
Combine preserves and almond extract in a small bowl.
3
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
4
Combine the brown sugar, egg, and egg white in a medium bowl, and stir well with a whisk. Add the buttermilk, canola oil, orange rind, and vanilla, and stir well. Add to the flour mixture, stirring just until moist.
5
Spoon 2 tablespoons batter into each of 12 muffin cups coated with cooking spray. Divide the apricot mixture evenly in the center of each muffin cup (do not spread over the batter), and top with the remaining batter. Sprinkle the batter evenly with 2 teaspoons granulated sugar and almonds.
6
Bake at 400u00b0 for 20 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around the outer edge of each muffin cup. Carefully remove each muffin, and place on a wire rack.

971

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup apricot preserves, 1/4 teaspoon almond extract, 1 cup all-purpose flour, 1 cup whole-wheat flour, and more.

Yes, Apricot-Almond Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Almond Muffins

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