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Muffins, Apricot-Almond

Muffins, Apricot-Almond is a home-style recipe made with Unbleached All Purpose Flour, Baking Powder, Baking Soda, Granulated Sugar, Unsalted Butter, and Whole Milk. Serves 12.

Ingredientes

• 3 1/2 cup
• 4 tsp
• 1/2 tsp
• 1/2 tsp
• 5 oz
• 1 cup
• 1 cup
• 2
• 1
• 1 1/2 cup
• 3/4 cup
• 1/2 tsp

Preparación (vista previa)

1. 1

   Position a rack in the center of the oven and heat the oven to 350F.

2. 2

   Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4" across and about 1" deep) and line with paper or foil baking cups.

3. 3

   In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well.

4. 4

   In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.

5. 5

   Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.

6. 6

   Sprinkle the apricots, sliced almonds, and almond extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don't try to smooth it out.) Do not overmix.

7. 7

   Use an ice cream scoop if you have one with a "sweeper" in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly.

8. 8

   Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.

9. 9

   Yields 1 dozen muffins