These are the first muffins that I have made where they are moist! The biggest contributors to this were not over mixing and the yogurt. I am not usually a fan of apricots, but these turned out wonderfully! I really enjoy the ones with almonds on top, due to the crunch! Also, the bits of dried apricot throughout give a burst of flavor throughout the muffin. I was also amazed that the batter made 24 muffins! I highly doubt these will last more than a week and a half.
Cook book : The Ultimate Muffin Book
Recipe: Apricot Muffins
Non stick spray or paper muffin cups
2 1/4 cups AP flour
1/2 cup sugar
2 t baking soda
1 t baking powder
1/2 t ground ginger
1/2 t salt
one 15 oz can apricot halves in heavy syrup
2 t lemon juice
1/4 t almond extract
2 large eggs, at room temp
1/2 c yogurt
1/3 canola or vegetable oil
1 c chopped dried apricots
1. Position rack in center of oven, preheat 400. Prepare muffin tins with spray or muffin cups.
2. Whisk flour, sugar, baking soda, baking powder, ginger, and salt in medium bowl. Set aside.
3. Place canned apricots with syrup, lemon juice, almond extract in blender/ processor and blend. Scrape down and blend until smooth.
4. Whisk eggs, yogurt, and oil in large bowl, then whisk in apricot puree. With wooden spoon stir in dried apricots and flour mixture until apricots are evenly distributed. Do not over mix as this will create a dense muffin. I top them with sugar, and half of them I topped with slivered almonds.
5. Fill prepared tins 3/4 full. and bake for 25 minutes until lightly browned with rounded tops. I also place a pan of water below the muffin pan and it steams while they are baking.
6. Cool on wire rack for 10 minutes.