Apricot Muffins
Stunning muffins characterized by their softness and tenderness. Apricots provide juiciness to the dish, and they can be replaced with any berries or fruits. Frozen ingredients should be defrosted in advance, removing excess liquid. Using one large baking pan instead of small ones is permitted.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 180 g
- sugar 150 g
- vanilla sugar 2 tsp
- eggs 2
- cocoa 3 tsp
- baking powder 2 tsp
- flour 250-300 g
- fresh or canned apricots 300 g
- chocolate 100 g
- ground nuts
Instructions
Step 1 of 10
Cut the apricots into cubes.
Step 2 of 10
Cream the butter and sugar with vanilla sugar.
Step 3 of 10
Add the eggs.
Step 4 of 10
Mix together.
Step 5 of 10
Stir in the flour and baking powder. Mix into a batter that should not be very thick.
Step 6 of 10
Divide the mixture into two parts. Add cocoa to one of them and mix.
Step 7 of 10
Place the dark batter into greased muffin tins, filling them to ⅓.
Step 8 of 10
Add the apricots.
Step 9 of 10
Place the light batter on top of the apricots. Put into an oven preheated to 180 degrees. Bake for 35–40 minutes.
Step 10 of 10
Melt the chocolate in a water bath. Drizzle the finished muffins with chocolate and sprinkle with nuts.