Best 2 Apricot Ginger Muffins Recipes
Apricot ginger muffins are a delectable treat that combines the sweet and tangy flavors of apricots with the zesty kick of ginger. These muffins are perfect for a quick and easy breakfast, a delightful snack, or even a special occasion. They are moist and fluffy with a tender crumb, and the apricots and ginger add a burst of flavor that will tantalize your taste buds. With just a few simple ingredients and a few easy steps, you can create these delicious muffins in the comfort of your own home. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to create the perfect apricot ginger muffins.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT & GINGER MUFFINS
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
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
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:
- Use fresh, ripe apricots for the best flavor. If fresh apricots are not available, you can use frozen or dried apricots.
- If you don't have crystallized ginger, you can use ground ginger instead. Use about 1/2 teaspoon of ground ginger for every 1 tablespoon of crystallized ginger.
- To make the muffins even more moist, add 1/2 cup of chopped walnuts or pecans.
- For a sweeter muffin, increase the amount of sugar to 1 cup. You can also add a glaze made from 1 cup of powdered sugar and 1 tablespoon of milk.
- To make the muffins gluten-free, use gluten-free flour. You can also use a gluten-free baking mix.
Conclusion:
These Apricot-Ginger Muffins are a delicious and easy-to-make breakfast or snack. They are perfect for a busy morning or a weekend brunch. The muffins are moist and flavorful, with a perfect balance of sweetness and tartness. The crystallized ginger adds a unique and delicious flavor to the muffins. These muffins are sure to be a hit with everyone who tries them.
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