Description
Deliciously moist Ginger Apricot Muffins with a hint of warmth from fresh ginger and sweetness from apricots.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs at room temperature
- 1 tablespoon freshly grated ginger or 2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 6 tablespoons full-fat sour cream or plain Greek yogurt
- 6 tablespoons buttermilk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 large apricots pitted and diced (or 1 cup chopped dried apricots)
- 1 cup sliced almonds optional
- Confectioners’ sugar optional
Instructions
- Preheat your oven to 425°F.
- Line a standard muffin tin with muffin liners, then lightly spray the liners and the top of the muffin tin with nonstick spray.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- Add the eggs, freshly grated ginger (or ground ginger), vanilla extract, sour cream (or Greek yogurt), and buttermilk. Mix until smooth and well combined.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually fold this dry mixture into the wet ingredients until just combined. Avoid overmixing.
- Gently fold in the diced apricots.
- Divide the batter evenly among the muffin liners using a scoop.
- For perfectly domed tops, use a 3-ounce cookie scoop. If desired, sprinkle sliced almonds on top.
- Bake for 5 minutes at 425°F to encourage a high dome. Without opening the oven, reduce the temperature to 375°F and continue baking for an additional 18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly in the tin before transferring them to a cooling rack. Dust with confectioners’ sugar before serving if desired.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour.
- If using dried apricots, soak them in warm water for a few minutes to soften before dicing.
- These muffins can be stored in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg