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Apricot Muffins

Fluffy apricot muffins made with freeze dried apricots
Course: Breakfast
Cuisine: American
Keyword: apricot, freeze dried fruit,, muffins, powder
Servings: 12 muffins

Equipment

  • 1 bowl
  • 1 muffin tin I used a cup tin, I have not tried this recipe in other sizes yet
  • 1 large spoon or spatula

Ingredients

Streusel (crumb topping)

  • ¼ cup butter (softened, or melted)
  • ⅓ cup brown sugar
  • 1 Tbsp. granulated sugar
  • 1 tsp. cinnamon
  • ⅔ cup flour
  • ¼ tsp. salt

Muffin

  • ½ cup apricot powder see note
  • 2 large eggs room temp. is preferred, see note
  • ½ cup butter softened
  • ¾ cup brown sugar packed
  • ½ cup sour cream or plain yogurt at room temp.
  • 2 cups flour all purpose
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. vanilla extract
  • ½ cup milk any kind
  • ¼ tsp. almond extract optional

Instructions

  • If you are going to make the streusel topping I recommend mixing it first and setting it aside until. Just melt the butter and add the sugar, then add in all other ingredients and mix and squish it together until you get a mostly uniform mixture.
    prepare muffin tins by lining with baking cups or spraying with oil.
    preheat the oven to 425℉
    If you don't already have apricot powder on hand I would take care of this first. I freeze dry my apricots halved and then store them in large Mylar bags. For this purpose I fill my blender with the apricot halves and blend them into powder. I store the extra in a glass mason jar for another day.
    prepare freeze dried eggs if using. See note for more details.
    In a large microwave safe bowl soften the butter, add sugar. Combine sugar and butter with a spoon or electric mixer until it is smooth and light in color. Add eggs, mix until combined. Add sour cream, vanilla and almond extract (optional).
    Pour flour, baking soda, baking powder, salt and apricot powder into a pile on top of wet ingredients and lightly combine with a spoon to incorporate the other powders into the flour. Then add milk and combine all ingredients. Stir everything just to incorporate but don't overmix. It will be a thick but fluffy batter. Scoop into 12 well greased muffin tins.
    Sprinkle streusel topping over all the muffins, you may need to press it down.
    Bake at 425°℉ for 5 minutes, then turn temperature down to 350°℉ without opening the oven. Bake for another 8-10 minutes. I have found that the freeze dried powder dries the batter enough to significantly reduce the baking time. I recommend keeping an eye on your muffins the first time you bake them, cooking time may vary.
    The muffins are done when a toothpick inserted into the center comes out clean.

Notes

Note about freeze dried apricots: I have had access to a lot of apricots recently.  This is a great use for them.  I think this recipe would work for just about any freeze dried fruit.  It would also be similar for fresh fruit, but the cooking time would be affected by fresh fruit.  
Note about room temperature ingredients: If ingredients like milk and eggs are room temperature they tend to incorporate easier and the end result will be smoother.  But it is not critical, just a slight improvement. If I forget to pull out my eggs I will just put them in a bowl of warm water for a minute while I am gathering other ingredients.  Butter I will just microwave for a few seconds at a time until it is soft.