Apricot Almond Muffins | America's Test Kitchen
Cream butter and sugar for a tender, delicate crumb; use butter and plain yogurt for flavor and texture; and make enough batter to fill up the cups for big, shapely muffins.
Keywords
- Desserts or Baked Goods
- Fruit
- Quick Breads
- Breakfast & Brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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