How to Make Apricot-Vanilla Bean Muffins - A Step-by-Step Guide

Looking for a delicious and easy-to-make breakfast or snack? Look no further than these Apricot-Vanilla Bean Muffins! These muffins are the perfect combination of sweet and tangy, and the addition of vanilla bean adds a lovely depth of flavor that will have you coming back for seconds.

These muffins are great for breakfast on the go, a mid-morning snack, or a sweet treat to enjoy with a cup of coffee or tea. They are also a great way to use up any ripe apricots you may have on hand, m...

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Ingredients

  • ½ cup unsalted butter
  • 1 cup white sugar
  • 1 (7 inch) vanilla bean, split lengthwise and seeds scraped
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 cup finely chopped dried apricots
  • 3 tablespoons coarse sugar
  • 2 ounces marzipan (almond paste)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Beat 1/2 cup butter in a large bowl with an electric mixer until creamy. Gradually add sugar and continue beating until mixture is light and fluffy. Stir in vanilla seeds. Beat in eggs one at a time, beating well after each addition, scraping down the sides of the bowl.
  • Sift 3 cups flour, baking power, baking soda, and salt together in a small bowl. Add flour mixture alternately with buttermilk to the batter, mixing just until blended. Fold in apricots.
  • Spoon batter into the prepared muffin cups and sprinkle each muffin with about 1/4 teaspoon coarse sugar.
  • Blend together marzipan, 1 tablespoon flour, and 1 tablespoon butter. Top each muffin with a dab of the mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
  • Nutrition

    347 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 55mg
    • Sodium: 232mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 2g
    • Total Sugars: 32g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 105mg
    • Iron: 2mg
    • Potassium: 226mg