Get ready to tantalize your taste buds with the delightful combination of sweet apricots and zesty ginger in these scrumptious muffins! Perfect for breakfast, brunch, or a delightful afternoon snack, these Apricot and Ginger Muffins are not only easy to make but also a feast for the senses. Imagine biting into a warm, fluffy muffin, bursting with the flavors of chewy dried apricots and the spicy kick of crystallized ginger. Whether you're an experienced baker or a kitchen novice, this recipe will have you whipping up a batch in no time. Trust us, your friends and family will be begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 cup dried apricots, chopped
- 1/4 cup crystallized ginger, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, combine the melted butter, milk, and eggs. Whisk thoroughly until the mixture is smooth and fully integrated.
- Finely chop the dried apricots and crystallized ginger into small, uniform pieces to ensure even distribution throughout the muffins.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop stirring when just a few streaks of flour remain visible.
- Fold in the chopped apricots and crystallized ginger, distributing them evenly throughout the batter.
- Divide the batter equally among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Prep Ahead: To save time, you can chop the apricots and ginger in advance. Store them in an airtight container until you're ready to mix the batter.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. A few lumps are perfectly fine and will result in lighter muffins.
- Experiment with Flavors: Feel free to add a pinch of cinnamon or nutmeg for an extra layer of warmth and flavor. You can also substitute the dried apricots with other fruits like peaches or cranberries.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. They are done when a toothpick inserted in the center comes out clean.
- Storage Tips: If you have leftovers, store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag and reheat when ready to enjoy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
