John Myers
Apricot Muffins with Almond Sprinkles
The perfect apricot muffins with almond sprinkles recipe with a picture and simple step-by-step instructions.
- 75 g Flour
- 50 g Sugar
- 50 g Flaked almonds
- 50 g Butter
- 60 ml Edible oil tasteless
- 200 ml Buttermilk
- 1 Egg
- 250 g Flour
- 2 tsp Baking powder
- 1 packet Vanilla sugar
- 240 g Apricots (can)
- For the almond sprinkles: Knead 75 g flour, 50 g sugar, 50 g almond flakes and 50 g butter until crumbly. Cover and chill for about 30 minutes.
- For the muffins: Mix the oil with the buttermilk and egg. Mix the flour, baking powder, sugar and vanilla sugar together. Mix the flour mix and egg mixture quickly to form a smooth dough. Heat the oven to 180 degrees (convection 160 degrees).
- Drain the apricots, cut into small cubes and fold into the batter. Fill the dough into muffin tins (paper or silicone). Distribute the almond sprinkles evenly on the muffins, press down a little. I still had dough for 3 muffin tins, but they didn’t get a crumble top. Muffins in the oven for about 25-30 minutes. to bake .
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