GINGER-APRICOT MUFFINS
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.
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Diana Azizzhanova
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Sanjay kumar Mahatto
[email protected]I'm not a big fan of ginger, but these muffins were still really good. The apricot flavor was very prominent, and the muffins were nice and moist.
Tom Harwedel
[email protected]These muffins were amazing! I loved the combination of ginger and apricot, and they were so moist and fluffy.
sylhet tx
[email protected]I thought these muffins were just okay. They were a bit dry and the ginger flavor was overpowering.
Shaïda Mabete
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Dulani kanchana
[email protected]I made these muffins for a party and they were a big hit! Everyone raved about how delicious they were.
NM Mallah
[email protected]I followed the recipe exactly and the muffins came out perfect! They were so moist and fluffy, and the ginger and apricot flavors were well-balanced.
Marshall Staunton
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Jobe1Shinobi
[email protected]I'm not a big fan of ginger, but these muffins were still really good. The apricot flavor was very prominent, and the muffins were nice and moist.
Mostafa Shokor
[email protected]These muffins were amazing! I loved the combination of ginger and apricot, and they were so moist and fluffy.
Hasnain Ansari
[email protected]I thought these muffins were just okay. They were a bit dry and the ginger flavor was overpowering.
Mica Moreira
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Aashim Chhetri
[email protected]I made these muffins for a party and they were a big hit! Everyone raved about how delicious they were.
Streake YT
[email protected]I followed the recipe exactly and the muffins came out perfect! They were so moist and fluffy, and the ginger and apricot flavors were well-balanced.
William Mensah
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Tony Joyce Amanda
[email protected]I made these muffins for my family and they were a hit! Everyone loved the taste and texture.
Mazher Amanullah
[email protected]These muffins were so moist and flavorful! The ginger and apricot flavors were a perfect combination, and the muffins were nice and fluffy.