Best 2 Ginger Apricot Muffins Recipes

Indulge in the delightful harmony of sweet apricots and zesty ginger with our collection of extraordinary muffin recipes. These culinary creations are a symphony of flavors that will tantalize your taste buds and leave you craving more. From classic Ginger Apricot Muffins that effortlessly blend the vibrant flavors of ginger and apricots to the decadent Apricot Streusel Muffins topped with a buttery, crumbly streusel, each recipe offers a unique taste experience. But the journey doesn't end there. Discover the gluten-free wonders of our Almond Flour Apricot Muffins, a healthier alternative that doesn't compromise on taste. And for those who love a moist and dense muffin, our Apricot Zucchini Muffins are sure to satisfy, with their infusion of grated zucchini adding an extra layer of texture and moisture. No matter your preference, our Ginger Apricot Muffins extravaganza has something for every muffin enthusiast.

Let's cook with our recipes!

APRICOT & GINGER MUFFINS

Apricot & Ginger Muffins image

Make and share this Apricot & Ginger Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Time 35m

Yield 12 muffins.

Number Of Ingredients 10

Ingredients

1 3/4 cups self-raising flour
2 -3 tablespoons caster sugar
1/2 teaspoon salt
1 slightly beaten egg
1 1/2 teaspoons ground ginger
3/4 cup milk
1/3 cup melted butter
3/4 cup finely chopped dried apricot
1 1/2 teaspoon lemons, rind of, grated
1 teaspoon baking powder

Steps:

Preheat oven to 400 degrees, prepare pans.
In a large bowol sift together, flour, sugar, baking powder, salt& ginger.
Combine egg, milk, melted butter, grated peel& chopped apricots.
Add dry mix to wet mix until just combined.
Spoon into pans& bake for 20 to 25 minutes.

GINGER-APRICOT MUFFINS

GINGER-APRICOT MUFFINS image

Categories Bread Fruit Appetizer Breakfast Brunch Bake

Yield 12 muffins

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
2/3 cup canola oil
1/2 cup whole milk
2 large eggs
1/3 cup canned apricot nectar
1/2 cup finely chopped crystallized ginger
1/4 - 1/2 cup apricot preserves
2 tablespoons coarse sugar (turbinado)

Steps:

Preheat oven to 400F. Butter and flour 12 standard muffin cups or line them with paper liners. Butter the top of the muffin pan. In a bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, whisk together the oil, milk, eggs, and apricot nectar. Pour the milk mixture over the flour mixture and stir together just until combined. Fold in the crystallized ginger. Spoon half of the batter evenly among the muffin cups. Spoon 1-2 teaspoons of the apricot preserves into each cup, taking care the preserves do not touch the sides of the cup. Top with the remaining batter, covering the preserves. Sprinkle the tops with the coarse sugar, dividing it evenly. Bake until the muffins are golden brown and spring back when pressed lightly with your fingertips, about 20 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Invert onto the rack and let cool slightly before serving. Variation: To make glazed muffins, omit the coarse sugar. While the muffins are baking, in a small saucepan, stir together 2 tablespoons apricot preserves and 1 tablespoon water or apricot liqueur. Bring to a boil over medium-low, stirring frequently with a heatproof spatula. Simmer until slightly thickened, about 1 minute. Using the spatula, spread the preserves over the top of each baked muffin. Let cool 5 minutes more before serving.

Tips:

Start with softened butter and cream it together with sugar until light and fluffy. This will help incorporate air into the batter, resulting in a tender and moist muffin.
Grate the ginger instead of mincing it. This will distribute the ginger flavor more evenly throughout the muffins.
Use fresh apricots for the best flavor. If fresh apricots are not available, you can use thawed frozen apricots.
Chop the apricots into small pieces so that they are evenly distributed in the muffins.
Do not overmix the batter. Overmixing will result in tough muffins.
Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
Bake the muffins in a preheated oven. This will help ensure that the muffins bake evenly.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These ginger apricot muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are moist and tender with a sweet and tangy flavor. The muffins are also packed with nutrients, making them a healthy choice. If you are looking for a delicious and nutritious muffin recipe, these ginger apricot muffins are a great option.