Apricot Almond Muffins | America's Test Kitchen

Ingredients

• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 10 tablespoons unsalted butter , softened
• 1 cup granulated sugar , less 1 tablespoon
• 1 ounce (28 grams) almond paste (3 tablespoons)
• 2 large eggs
• 1 1/2 cups plain low-fat yogurt
• 1 1/2 cups finely chopped dried apricots
• 1/2 cup sliced almonds
• Vegetable cooking spray or additional unsalted butter for muffin tins