Apricot season is very short, and on top of it, they tend to soften quickly after buying. So when I ended up with some that started to soften, I decided to bake some quick muffins with them. I used a simple batter, which is very quick to assemble and doesn’t require any special ingredients. It is a fairly stiff batter, as it needs to hold a rather large amount of cut fruit. To make things more interesting, I added aromatic cardamom powder to it, as I find it works well with apricots (great addition when making jams too). The muffins are not overly sweet, and are great for breakfast or brunch, or any time of the day. Try them and enjoy.
Notes:
* When apricot season is over, other fruits (peaches, for example) can be used instead.
* If you prefer sweeter muffins, you can increase the amount of sugar to ¾-1 cup.
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.
Makes: 12
Prep time: 15 minutes
Baking time: 30 minutes
Ingredients:
5 medium apricots
½ cup whole milk
1 tsp vinegar
1 L egg
½ cup sugar (see notes)
¼ cup oil
½ tsp vanilla paste
1 tsp cardamom powder
1½ cups flour
2 tsp baking powder
¼ tsp salt
¼ cup pearl sugar (see notes)
1. Preheat the oven to 350F (175). Line a muffin pan with paper baking cups.
2. Pit and cut the apricots into medium size cubes (you should end up with about 1½ cups cut fruit). Mix the milk with the vinegar and set aside to sour for a couple of minutes.
3. In a medium bowl, whisk the egg with the sugar. Add the oil and whisk to mix. Add the milk, vanilla and cardamom and whisk to combine.
4. Add the flour, baking powder and salt and mix to a fairly stiff batter. Add the cubed apricots and mix briefly with a spatula to combine.
5. Divide the batter between the baking cups, and sprinkle with pearl sugar.
6. Bake for 30 minutes, until the muffins are golden and puffed, and a toothpick inserted into the center comes out almost dry. Transfer to a rack to cool to room temperature before serving.
Wow! Yummy! Look is fantastic!
LikeLiked by 1 person
Thank you Alessia, I’m glad you liked the recipe.The muffins turned out very tasty. 🙂
LikeLike
What an awesome combination. Apricots and cardamom! Looks delicious! 💕
LikeLiked by 1 person
Thank you Bernice, I’m glad you liked the muffins. The cardamom paired so well with the apricots. Highly recommended! . 🙂
LikeLiked by 1 person
💕💕💕
LikeLike
mmm. . . the muffins look yummy. I love to make muffins – and I love apricots, so this is a perfect recipe for me.
LikeLike
Thank you Sheryl, I’m glad you liked the muffins. The combination of apricots and cardamom worked so well in them. Hope you’ll enjoy it too. 🙂
LikeLike
Lovely fruit muffins! I like the idea of sprinkling pearl sugar over these muffins, they make these muffins look so gorgeous & tempting.
LikeLiked by 1 person
Thank you Megala, I’m glad you liked the muffins. The pearl sugar on top also adds a nice crunch. Highly recommended! 🙂
LikeLiked by 1 person
Such a lovely combo, I bet they are so flavourful 👍
LikeLiked by 1 person
Thank you Jyo. The muffins were indeed very flavorful and disappeared quickly! 🙂
LikeLike
This is indeed awesome! Love such cakes!
LikeLiked by 1 person
Thank you, I’m glad you liked the muffins. Fruit cakes are the best. 🙂
LikeLiked by 1 person
I never cook with apricots but love the flavor of cardamon in baked goods. Might have to go with the peaches as you suggested 🙂
LikeLiked by 1 person
Thank you Judi, I’m glad you liked the muffins. The cardamom adds such wonderful aroma, and works so well with fruits. Peaches are a tasty alternative to the apricots. 🙂
LikeLike
Ohh love this flavour combination!
LikeLiked by 1 person
Thank you Linda! The cardamom paired so well with the apricots. Highly recommended! 🙂
LikeLike
In my Odessa-bred mind, apricots form my aunt’s tree associate with rose water from her rose garden, so your combination was a novelty to me, Ronit. Something to try, I am sure, if I can make it with non-dairy milk substitute.
LikeLiked by 1 person
Thank you Dolly. I love the idea of pairing apricots with rose water, especially with both so fresh from the garden. I’ll give it a try next time!
As for the muffins, you can definitely use a non-dairy substitute for the milk. It’s a very simple and forgiving recipe. 🙂
LikeLiked by 1 person
I thought so; it looked like a standard muffin recipe. Thank you, dear Ronit!
LikeLiked by 1 person
White pearl sugar is giving these wonderful flavoured muffins gorgeous look 👌👌
LikeLiked by 1 person
Thank you Deeksha, I’m glad you liked the muffins. The pearl sugar definitely adds a nice crunch and is so attractive. 🙂
LikeLiked by 1 person
my taste 🙂
LikeLiked by 1 person
Thank you , I’m glad to know. Fruit cakes are the best! 🙂
LikeLiked by 1 person
Oh my gosh, they look wonderful.
LikeLiked by 1 person
Thank you Paul, I’m glad you liked the muffins. 🙂
LikeLike
Apricots are one of my favourite fruits and the only way I have found them here ( so far) is in a salt brine…They are certainly a taste experience and now I have gotten used to them I quite like them brined…Those cakes look delicious 🙂
LikeLiked by 1 person
Thank you Carol, I’m glad you liked the muffins. I’ve never heard of brined apricots, but as I love pickles, I’m quite sure I would enjoy them. Thanks for introducing me to a new ingredient. 🙂
LikeLiked by 1 person
It was a first me the other week,,Ronit, in my quest for Apricots 🙂 x
LikeLiked by 1 person
Awesome combination! ❤💕
LikeLiked by 1 person
Thank you Jyoti. 🙂
LikeLike
Reblogged this on Les pérégrinations de Liondors.
LikeLiked by 1 person
I love the large chunks of apricots used in this muffins. Cardamom is a wonderful spice! 💕
LikeLiked by 1 person
Thank you Bernice, I’m glad you liked the recipe. Apricots and cardamom paired so well in it. 🙂
LikeLiked by 1 person
💕💕💕
LikeLiked by 1 person