Ginger Apricot Muffins Dessert Recipe
These Ginger Apricot Muffins are a delightful combination of fresh ginger and sweet apricots, creating a sophisticated and fluffy dessert treat. With a sky-high dome and a perfect balance of spices and sweetness, this dessert recipe is ideal for breakfast, brunch, or as a sweet snack.
Ingredients
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs at room temperature
- 1 tablespoon freshly grated ginger or 2 teaspoons ground ginger
- 1 teaspoon vanilla extract
- 6 tablespoons full-fat sour cream or plain Greek yogurt
- 6 tablespoons buttermilk
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Add-ins:
- 3 large apricots pitted and diced (or 1 cup chopped dried apricots)
- 1 cup sliced almonds optional
Topping:
- Confectioners’ sugar optional
Instructions
Prepare the Oven:
- Preheat your oven to 425°F.
- Line a standard muffin tin with muffin liners, then lightly spray the liners and the top of the muffin tin with nonstick spray.
Mix the Wet Ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- Add the eggs, freshly grated ginger (or ground ginger), vanilla extract, sour cream (or Greek yogurt), and buttermilk. Mix until smooth and well combined.
Combine Dry Ingredients:
- In another bowl, mix the flour, baking powder, and salt.
- Gradually fold this dry mixture into the wet ingredients until just combined. Avoid overmixing.
- Gently fold in the diced apricots.
Fill the Muffin Tin:
- Divide the batter evenly among the muffin liners using a scoop.
- For perfectly domed tops, use a 3-ounce cookie scoop.
- If desired, sprinkle sliced almonds on top.
Bake to Perfection:
- Bake for 5 minutes at 425°F to encourage a high dome.
- Without opening the oven, reduce the temperature to 375°F and continue baking for an additional 18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve:
- Allow the muffins to cool slightly in the tin before transferring them to a cooling rack.
- Dust with confectioners' sugar before serving if desired.
Notes
Pro Tip for Sky-High Muffins: For the best rise, only fill every other muffin cup in the tin (like a checkerboard). This allows for more even baking and a better dome shape.
Substitution Tip: If fresh apricots aren’t available, you can use 1 cup of chopped dried apricots instead.
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Tried this recipe?Let us know how it was!