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Baked muffins in orange liners in a muffin stand.
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Apricot Muffins

This recipe makes 12 delicious apricot muffing. Use seasonal fruit for the most flavor.
Serving - 1 muffin
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, cupcake, Dessert, Snack
Cuisine: American, Czech
Keyword: apricot muffins, cauliflower semolina cakes, fruit muffins, semolina muffins
Servings: 12 servings
Author: Hani

Equipment

  • handheld mixer
  • mixing bowls
  • spatula
  • muffing pan
  • cupcake liners

Ingredients

Muffin Batter

  • 3 eggs (separated egg whites and egg yolks)
  • pinch of cream of tartar or 1 teaspoon lemon juice/vinegar
  • 1/2 cup room temperature butter
  • 1/2 cup granulated sugar (100 grams)
  • 1 tsp lime or lemon zest
  • 1 tsp Vanilla Extract
  • 3/4 cup all-purpose flour (105 grams)
  • 1/4 cup semolina flour (44 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Fruit and Brown Sugar Topping

  • fruit - I used 5 fresh apricots, washed, cored, and sliced.
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350F/180C. Line a 12-muffin pan with liners.

Muffin Batter

  • In a bowl combine, all-purpose flour (3/4 cup, 105 grams), semolina flour (1/4 cup, 44 grams), baking powder (1/4 teaspoon), and salt (1/4 teaspoon).
  • In a clean bowl, whip the 3 egg whites with a pinch of cream of tartar until soft peaks form, gradually beat in 1/2 of the granulated sugar (1/4 cup, 50 grams) and beat until stiff, glossy peaks are formed.
  • Beat butter (1/2 cup, 113 grams) with the remaining granulate sugar (1/4 cup, 50 grams) for about 3 minutes. Gradually beat in 3 egg yolks, one at a time; beat well after each addition; add lemon, Vanilla extract. Scrape the bowl and beat well after each addition.
  • Gradually, alternating, fold the meringue and flour mixture into the butter mixture. Use light strokes to combine ingredients until smooth.
  • Divide batter into the muffin pan, about 3-5 tablespoons per cavity.

Apricot Topping

  • Wash firm and ripe apricots, remove the pit, and slice them into wedges 1/2 inch
    In a medium bowl, combine brown sugar (1/4 cup) and cinnamon (1/2 teaspoon).
    Toss apricot slices in cinnamon sugar.
  • Top each muffin with 2 or 3 sugared apricot slices and divide any juices left in the bowl among the muffins.

Bake

  • Bake for about 15-18 minutes; until a toothpick inserted in the middle of the muffin comes out clean. Remember to rotate the pan halfway through baking.
  • Let muffins cool in a pan for 3 minutes. Then carefully remove the baked muffins from the pan and let them cool completely on a cooling rack.

Notes

  • Can I use different fruit? Absolutely. You can use season fruit, frozen fruit, and even canned fruit (berries and cherries are great)
  • How long do muffins keep? At room temperature, stored in an airtight container, they keep for 3 days. In the fridge, they keep for up to 5 days.