Tangy apricot muffins with sweet marzipan on top.
Provided by Stephanie Wiebe Meismer
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 347.3 calories, Carbohydrate 57.6 g, Cholesterol 55.1 mg, Fat 11 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 232.1 mg, Sugar 31.8 g
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