Quick Apricot Almond Muffins Recipe

There’s something comforting about warm muffins fresh from the oven, especially on quiet weekend mornings. These apricot almond muffins have become a regular in my baking rotation, not just because they’re easy to make, but because they fill the kitchen with the most wonderful smell. I often mix the dry ingredients the night before, so in the morning, all I need to do is add the wet ingredients and pop them in the oven.

The combination of sweet apricots and crunchy almonds might seem simple, but that’s exactly what makes these muffins so good. They’re not fancy or complicated – just reliable, tasty breakfast treats that everyone seems to enjoy. My kids grab them on their way to school, and I’ve lost count of how many times friends have asked for the recipe after trying them at brunch.

What Kind of Apricots Should I Use?

Fresh apricots are ideal for these muffins, but timing is everything since their peak season runs from late spring through early summer. Look for fruits that are slightly firm but give a little when gently squeezed – they should have a nice orange-gold color with maybe a touch of blush. If fresh apricots aren’t in season, you can substitute with canned apricots (just drain and pat them dry first) or even dried apricots that have been rehydrated in warm water for about 30 minutes. When using fresh apricots, pick ones that aren’t too soft or mushy, as they’ll continue to soften during baking.

Options for Substitutions

These muffins are pretty adaptable and here’s how you can switch things up:

• Almond meal: You can swap almond meal with hazelnut meal for a different nutty flavor, or use regular flour if you have nut allergies (though this will change the texture and flavor profile of the muffins).
• Plain yogurt: No yogurt? Try using sour cream, or buttermilk instead. If using buttermilk, reduce the amount to 3/4 cup since it’s thinner. You can also make your own buttermilk by adding 1 tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.
• Browned butter: While browned butter adds a nice nutty flavor, you can use regular melted butter or neutral oil if you’re short on time. Just note that you’ll miss out on that toasty flavor.
• Apricots: Fresh apricots can be replaced with peaches, nectarines, or plums. If using canned fruit, make sure to drain and pat dry first. You could even use well-drained canned apricots when fresh ones aren’t in season.
• Turbinado sugar: Regular granulated sugar works fine for the topping, or you can skip it altogether. Raw sugar or coconut sugar are good alternatives too.

Watch Out for These Mistakes While Baking

The biggest challenge when making almond muffins is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated, as overmixing will lead to dense, tough muffins instead of light, tender ones. When working with almond meal, make sure to break up any clumps with your fingers before adding it to the mix, since these lumps won’t disappear during baking and can create dry pockets in your muffins. The browned butter needs special attention too – let it cool completely before adding to your wet ingredients, or you’ll risk partially cooking the eggs and ending up with an uneven texture. For the perfect finishing touch, press the apricot halves gently into the batter just before baking – if you push them too deep, they’ll sink to the bottom, and if they’re too shallow, they might fall off when the muffins rise.

What to Serve With Apricot Almond Muffins?

These fruity muffins make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some Greek yogurt topped with honey and fresh fruit – the tanginess of the yogurt complements the sweet apricots perfectly. If you’re hosting brunch, these muffins work great as part of a bigger spread with scrambled eggs and crispy bacon. For an afternoon snack, try them slightly warmed with a pat of butter or a dollop of whipped cream cheese.

Storage Instructions

Counter Storage: These apricot almond muffins stay fresh at room temperature for 2-3 days. Just keep them in an airtight container and place a paper towel at the bottom and top to absorb any extra moisture. This helps keep that lovely tender crumb you worked so hard to achieve!

Refrigerate: Pop these muffins in the fridge in a sealed container, and they’ll stay good for up to a week. The fresh apricots might make them a bit more moist over time, but they’ll still taste great. I like to warm them up for about 15 seconds in the microwave before eating.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. When you’re craving one, just take it out the night before and let it thaw in the fridge.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup almond meal (100 g)
• 1 cup regular flour (120 g) or substitute with 1 cup superfine rice flour (160 g) and 1/2 teaspoon xanthan gum
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain yogurt, ideally with whole milk
• 1/2 cup white sugar
• 2 large eggs
• 1/3 cup browned butter, cooled
• 2 teaspoons vanilla essence
• 6 apricots, cut in half
• Turbinado or demerara sugar for topping

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C).

While the oven is heating, spray the cavities of a muffin tin with nonstick spray to ensure easy removal of the muffins after baking.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the almond meal, flour (use either all-purpose or a combination of rice flour and xanthan gum), baking powder, and salt.

Make sure the dry ingredients are well combined to ensure even distribution throughout the batter.

Step 3: Combine Wet Ingredients

In a separate bowl, blend the wet ingredients by whisking together the yogurt, sugar, eggs, melted butter, and vanilla extract.

Mix until all the wet ingredients are thoroughly combined and smooth.

Step 4: Create the Muffin Batter

Pour the wet mixture into the bowl with the dry ingredients.

Stir until the dry ingredients are thoroughly moistened.

Due to the inclusion of almond meal, there is no need to worry about overmixing the batter.

Step 5: Assemble the Muffins

Divide the batter evenly between the prepared muffin cavities.

Press half an apricot, skin side down, onto the top of the batter for each muffin.

Generously sprinkle each apricot half with turbinado or demerara sugar for added sweetness and crunch.

Step 6: Bake and Cool

Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the muffins are golden brown around the edges and a toothpick inserted into the center (angled under the apricot) comes out clean.

Once baked, run a knife gently around the edge of each muffin to loosen it.

Carefully tip the muffins out onto a cooling rack.

If any apricots have become loose during transfer, gently slide them back into their place.

Allow the muffins to cool for about 10 minutes before serving.

Enjoy your freshly baked apricot-topped muffins!