Apricot Almond Muffins

My girls enjoy muffins so much that I’ve made about a dozen different types of muffins over the past 6 to 8 months. As a result, my girls are basically muffin connoisseurs! Here is a variety we enjoyed a couple of weeks ago.

Ingredients

(Adapted from this recipe.)

• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 beaten egg
• 1 cup buttermilk
• 2/3 cup packed brown sugar
• 1/3 cup vegetable oil (I used avocado oil)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup chopped dried apricots
• 1/2 cup sliced almonds

Instructions

Grease a muffin pan or line it with disposable muffin cups. Preheat the oven to 400°F.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, combine the egg, buttermilk, brown sugar, oil, vanilla extract, and almond extract. Stir the egg mixture into the flour mixture until just combined. Gently fold in the apricots and almonds.

Spoon the batter into the prepared muffin pan, filling each cup two-thirds full. Bake until golden, about 18 to 20 minutes or until a wooden toothpick inserted in the centers of the muffins comes out clean. Set the pan on a wire rack to cool for 5 minutes, then remove the muffins from the pan and serve while warm. Yield: 12 muffins.

Notes

These muffins had a light flavor that was slightly sweet and slightly savory. I spread a little butter on mine and the butter really complemented the flavor of the muffins.

We had these for breakfast and then ate the leftovers for snack the next day. They’re perfect for this, but I think they would also work well as a substitute for dinner rolls to serve alongside many chicken or pork dishes.

What delicious baked goods have you enjoyed lately?

Shared at the following:

Farm Fresh Tuesdays, Busy Monday, Over the Moon, Weekend Potluck, and Encouraging Hearts and Home.