APRICOT GINGER CRUMBLE MUFFINS
Do you remember the first time you tried a specific food? I vividly remember the first time I had dried apricots.
I was babysitting and the parents gave the “help yourself that whatever snacks,” schpiel. I usually catiously dabbled in the snack cabinet, eating just a little bit of a few snacks so they would never know I was in there. (Unless Nanny Cam, but that’s a whole different story).
On that particular night I spotted these new things-giant golden raisins-and grabbed a discreet two. As I sat enjoying my rationed apricots my eyes lit up. Oh my gosh, I love these exotic giant golden raisins! Ohh! Apricots! These are great!
I immediately went back and grabbed an additional two. Still discreet, I thought. I popped those both in my mouth while standing at the snack cabinet. Staring at the bag, I knew, one more and no longer discreet.
By the end of the night I had eaten the whole bag. I shamefully placed the empty bag in the garbage thinking how terrible of a babysitter I was. I had succumbed to the apricots.
Thankfully I now have more self control, but I still have a deep love for dried apricots. They are floral, sweet and delicate. In these muffins, I complimented the flavor with warm ginger and gave it a bright pop with the splash of orange juice.
These muffins are super moist with a tender crumb. The walnut crumble give just the right amount of crunch to the otherwise super soft muffin.
They are so good, you might just lose some self control.
Apricot Ginger Crumble Muffins
Makes 12 Muffins
- 1 cup dried apricots, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup plan full-fat Greek yogurt
- ¼ cup whole milk
- 1 ½ tablespoon fresh orange juice
- 2 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- ⅓ cup chopped walnuts
- ½ teaspoon ground ginger
- Preheat oven to 350F and line a 12 well muffin tin liners.
- Place chopped dried apricots in a small bowl and then cover completely with warm water. Allow apricots to sit for about 5 to 10 minutes.
- In a medium mixing bowl whisk all-purpose flour, baking soda, salt and ground ginger until combined and no lumps of flour remain.
- In a large mixing bowl, mix melted butter, sugar and vanilla together until combined. Add egg and Greek yogurt and mix until combined.
- Add the flour mixture and mix on a low speed until just combined. Be careful to not over mix.
- Add milk and orange juice and mix until just combined. The batter should be thick and smooth.
- Drain and dry chopped apricots. Fold into the batter with a wooden spoon or spatula until evenly distributed.
- Fill batter into muffin liners until each well is about ⅘th full. Set muffins aside.
- To start the crumble, combine melted butter, brown sugar, chopped walnuts and ground ginger in a small mixing bowl. Mix until combined.
- Pour about 1 ½ teaspoons of the brown sugar mixture onto each muffin. Spread evenly with a spoon if needed.
- Bake muffins for 20 to 25 minutes, or until a toothpick comes out clean when inserted into the muffins.
- Allow muffins to cool in pan before removing to enjoy.