Apricot Vanilla Bean Muffins Recipe

Name: Apricot Vanilla Bean Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. unsalted butter room temperature; 1 c. granulated sugar; 1 x vanilla bean split lengthwise, or possibly 1 tsp. vanilla extract; 2 lrg Large eggs; 3 c. all-purpose flour; 1 Tbsp. baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/2 c. buttermilk; 1 c. dry apricots finely minced; 2 ounce almond paste; 1/4 c. coarse sugar; 1 Tbsp. all-purpose flour; 1 Tbsp. unsalted butter room temperature

Servings: persons

1/2 c. unsalted butter room temperature
1 c. granulated sugar
1 x vanilla bean split lengthwise, or possibly 1 tsp. vanilla extract
2 lrg Large eggs
3 c. all-purpose flour
1 Tbsp. baking pwdr
1/2 tsp baking soda
1/4 tsp salt
1 1/2 c. buttermilk
1 c. dry apricots finely minced
2 ounce almond paste
1/4 c. coarse sugar
1 Tbsp. all-purpose flour
1 Tbsp. unsalted butter room temperature

1
Spray a 12-c. muffin pan with cooking spray and set aside.
2
Heat oven to 375 degrees.
3
In the bowl of a heavy-duty mixer, beat the butter on medium speed till creamy.
4
Add in sugar gradually and continue beating till light and fluffy, about 2 min.
5
Scrape the vanilla bean seeds into the mix and beat them in briefly, or possibly add in the extract if using.
6
Add in Large eggs, one at a time, beating well after each addition and scraping down the bowl once or possibly twice.
7
Stir together the flour, baking pwdr, soda and salt.
8
In alternating batches, add in the dry mix and the buttermilk to the batter, beating just till blended.
9
Stir in the apricots.
10
Divide the batter between the prepared muffin c..
11
Prepare the topping by crumbling the almond paste in a small mixing bowl.
12
Add in sugar, flour and butter, mixing to a crumbly texture.
13
Dot a small amount on top of each muffin.
14
Bake 25 to 30 min, or possibly till a toothpick inserted in the center comes out clean.
15
Cold in the pan 5 min before unmolding onto a wire rack.

2070

kcal

Calories

114

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 c. unsalted butter room temperature, 1 c. granulated sugar, 1 x vanilla bean split lengthwise, or possibly 1 tsp. vanilla extract, 2 lrg Large eggs, and more.

Yes, Apricot Vanilla Bean Muffins Recipe 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.

That's it — enjoy your meal!