Jul 6, 2012

fresh apricot muffins


I love Fresh Fork, especially when fruit is involved!

Look what we got this week...




Yep, those little guys are fresh apricots!  

I knew they would have to be eaten fairly quickly, so I set to work right away looking for a way to use them.  I was thinking bakery, but didn't want to do another pastry like I did last week.

I had something in mind that was more like bread.  So, I searched and searched for a fresh apricot bread/muffin/cake recipe, "fresh" being the key word.  No such luck.  Everything was made with dried apricots and resembled fruitcake.  Not good.

I came to the important decision point between giving up and making my own recipe from scratch.  I decided to give my recipe-making skills a try.  (You wouldn't let those pretty little apricots rot on your counter, either, now would you??)  After perusing through other fruit muffin recipes, I came up with some basic ratios to use as a base for these muffins.

Somehow (surprisingly!), they turned out great.  To me, they taste like Christmas in July, with a light, refreshing, tart-sweet thing happening.  I made a dozen last night and am planning on making another batch tonight.  They're that good.  If you also have tons of apricots sitting around, it looks like you've got some baking to do!


Fresh Apricot Muffins
Makes 12 muffins

Ingredients:
  • 1/4 c butter
  • 2/3 c sugar plus sugar to sprinkle (use more than 2/3 c if you like sweeter muffins)
  • 1 egg
  • 1/4 c milk
  • about 15 apricots
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 c flour
Preheat the oven to 375 and grease a 12-muffin tray.  Halve the apricots, remove the seeds, and put them (with the skin on) in a blender or food processor.  Puree the apricots to make 1 1/2 c puree.  If necessary, add more apricots.  Set puree aside.

In a large bowl, cream butter and 2/3 c sugar.  Add the egg and beat it in.  Add the milk and beat it in.  Pour the apricot puree into the wet mixture and mix it in well.  Finally, add the baking powder, salt, and flour and mix the batter just until the dry ingredients are incorporated.

Divide the batter evenly as you put it in the greased muffin tray.  Sprinkle a little more sugar over the top of each muffin.  Bake muffins for about 20-25 minutes, until a toothpick inserted in the center comes out clean.  Remove muffins to a wire rack and cool before serving.  Store muffins in an airtight container at room temperature.







8 comments:

  1. I know this was posted a while ago, but this recipe was/is perfect! I actually had a surplus of home canned apricots and they worked great in place of the fresh since its January :) I even add a little of the syrup they were in so I didn't need the sugar on top. Thanks for a great recipe! So moist!

    ReplyDelete
    Replies
    1. Mmmmm, now I wish I would have canned some apricots! Glad you enjoyed them!!

      Delete
  2. Thank you so much for this recipe. Every year (in Australia) we have a tree full of apricots the week after Christmas and there are only so much you can eat straight from the tree. Every year I do a quick blanch, purée and freeze then look for recipes and most involve dries apricots as you mentioned. Will be trying this one today as we love muffins! Thank You!!

    ReplyDelete
    Replies
    1. Hope you enjoyed them! This is one of my favorite muffin recipes!!

      Delete
  3. Ok, so I was glad to find this recipe as I was having problems finding fresh apricot recipes. However, the taste was just...ok...they could use some cinnamon but the texture was terrible. They were really heavy and kinda rubbery. I followed the recipe exactly and made sure not to over mix. I don't know what went wrong. I hope it goes better for anyone else who uses this recipe

    ReplyDelete
  4. thanks for reviews. I have a tree full of cots & should've scouted recipes last month. I hope these work out for me better than smtlycat68. I hope I can do it without all that butter, though. I often use applesauce as oil replacement, and have a strange apple tree fruiting now also...

    ReplyDelete
  5. Just tried this recipe. Baked it in a 13X9 as a cake and frosted it with a homemade almond frosting. It is delicious. So dense and moist. Love this recipe. Thank you so much for posting it!

    ReplyDelete
  6. I just tried this recipe (AGAIN) this time using my fresh Satsuma Plums fresh picked from my tree. YUMMY!!! I used a little more sugar. Plums seem to be a little juicier than cots, so shoukd have used less juice, as the muffins ended up a little more "moist" than expected. But, they sure were good!

    ReplyDelete

I'd love to hear from you!