Teresa's Recipes
Apricot Crisp Muffins
Savor the delightful pairing of sweet, tart apricots and a crunchy, cinnamon-oat topping in these Apricot Crisp Muffins. Every bite is a harmonious blend of flavors and textures, making these muffins a perfect breakfast treat or an afternoon pick-me-up. Originating from the love for fruit crisps and the convenience of muffins, this recipe brings a unique twist to the typical muffin.
Ingredients
- 1 teaspoon Cinnamon
- 1/2 cup Rolled oats
- 1/4 cup Brown sugar
- 1 cup, fresh or canned Apricot slices
- 1/2 cup Apricot preserves
- 1 large Egg
- 1 cup Milk
- 1/2 cup, melted Unsalted butter
- 1/4 teaspoon Salt
- 2 teaspoons Baking powder
- 1/2 cup Granulated sugar
- 2 cups All-purpose flour
Dietary Notes
- Servings: 12
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 220
- Fat: 8g
- Carbs: 34g
- Protein: 4g
- Sodium: 150mg
- Sugar: 17g
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, milk, and egg.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing.
- Gently fold in the apricot preserves and apricot slices to evenly distribute them in the batter.
- In a small bowl, mix together the brown sugar, rolled oats, and cinnamon. This will serve as your crisp topping.
- Use a spoon or ice cream scoop to fill each muffin cup about 2/3 full with batter.
- Sprinkle the prepared crisp topping evenly over the batter in each muffin cup.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips
- For a heartier variation, try replacing half of the all-purpose flour with whole wheat flour.
- If you prefer a less sweet muffin, reduce the granulated sugar by up to 1/4 cup.
- If fresh apricots are not available, canned apricots can be used. Just be sure to drain them well before adding to the batter.