Apricot Almond Muffins (Vegan)
A jumbo muffin with a moist an fluffy texture, overflowing with apricots, almonds, and cinnamon. A delicious and simple recipe that’s dairy and egg-free.
These jumbo muffins are a delicious treat, ideal for breakfast, brunch, or as a satisfying snack. They are packed with sweet, plump apricots, crunchy sliced almonds, and infused with warm cinnamon. Each muffin is topped with a sweet, crunchy crumble made with additional almonds and a hint of cinnamon. They are incredibly easy to prepare and are both dairy-free and egg-free, making them the perfect choice for a lazy weekend bake.
What you will need:
Dried apricots and sliced almonds are an absolute must for this recipe. If you have a little almond extract on hand that is great but can be omitted if you choose. This is a quick and easy recipe that calls for pantry friendly ingredients.
- all purpose flour
- baking soda
- baking powder
- cane sugar
- plant based butter with salt
- plant based milk
- plant based yogurt
- lemon juice – or apple cider vinegar
- vanilla extract
- almond extract
- cinnamon
- dried apricots
- sliced almonds
How to:
Let’s start by chopping and soaking the dried apricots. Cut the dried apricots into 1/8- to 1/4-inch pieces. Place the pieces in a small dish and add enough hot water to cover them. Allow the pieces to soak for 10 minutes, drain them, and set them aside for later.
Add the dry ingredients to a small bowl – flour, baking powder, baking soda, and cinnamon. Whisk to combine and set the bowl aside. Add all of the wet ingredients and the sugar to a medium bowl – melted butter, lemon juice, milk, yogurt, vanilla extract, almond extract, and cane sugar. Whisk the sugar and wet ingredients until well combined, about 30 seconds. Add the dry ingredients to the wet ingredients, whisking until no more flour can be seen.
Cover the muffin batter and place it in the refrigerator for 30 minutes. While the batter is chilling, prepare the muffin tin and make the crumble. Line a 6-cup jumbo muffin tin with liners or parchment paper. To prepare the crumble, combine the flour, sugar, and cinnamon in a small bowl. Whisk the dry ingredients together, then add the cold, cubed butter. Using a pastry cutter or a fork, incorporate the butter into the dry ingredients until you achieve a lumpy, sand-like consistency. Set the crumble aside.
Remove the batter from the refrigerator and preheat the oven to 425°F. Add the soaked apricot pieces and the sliced almonds to the batter. Fold them in as gently as possible and with as few folds as possible. Divide the batter among the six muffin cups. It is about a heaping 1/4 cup of batter per cup. Divide the crumble among the six muffins, sprinkling it over the top of the batter. Divide the two tablespoons of sliced almonds among the six muffins, sprinkling them over the top of the crumble.
Bake the muffins for 8 minutes at the initial temperature of 425°F. Reduce the temperature to 375°F and bake the muffins for an additional 20 to 25 minutes. They should be starting to brown on top and a toothpick inserted should come out clean. Do not be tempted to open the oven door when reducing the temperature. Once out of the oven, let the muffins rest in the tin for 5 minutes before transferring them to a cooling rack. Allow the muffins to cool slightly before serving. Store the muffins in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Apricot Almond Muffins (Vegan)
Ingredients
Apricot Almond Muffin
- 10 tbsp / 140 grams plant based butter with salt – melted
- ½ cup + 2 tbsp / 150 ml plant based milk – room temperature
- ½ cup + 2 tbsp / 150 grams plant based yogurt – room temperature
- 1¾ cup + 2 tbsp / 226 grams all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp lemon juice (or apple cider vinegar)
- ¾ cup + 2 tbsp / 175 grams cane sugar
- 1 tbsp + 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 tsp cinnamon
- 100 grams dried apricots – cut into 1/8 to 1/4 inch pieces
- ¾ cup / 90 grams sliced almonds
Crumble
- 4 tbsp / 30 grams all purpose flour
- 2 tbsp / 25 grams cane sugar
- 2 tbsp / 28 grams plant based butter with salt – cold from the refrigerator and cubed
- ¼ tsp cinnamon
- 2 tbsp sliced almonds – sprinkled over the top of the crumble
Instructions
- Cut the apricots into ⅛ to ¼ inch pieces, place them in a small dish. Add enough hot water to cover them and allow them to soak for 10 minutes. Once done soaking, drain them and set them aside.
- Add the flour, baking soda, baking powder, and cinnamon to a small bowl; whisk to combine and set the bowl aside.
- Add the sugar, melted butter, milk, yogurt, lemon juice, almond extract, and vanilla extract to a medium bowl. Whisk to combine – about 30 seconds. Add the dry ingredients to the wet ingredients, whisking just long enough that no more flour can be seen.
- Cover the batter and place it in the refrigerator for 30 minutes.***the batter can be stored overnight in the refrigerator, and the muffins can be baked the next day.
- While the batter is resting in the refrigerator, the crumble can be prepared and the muffin tin can be prepped.Line a 6 cup jumbo muffin tin with liners or parchment paper.To a small bowl, add the flour, sugar, and cinnamon; whisk to combine. Add the cold cubed butter to the dry ingredients. Using a fork or pastry cutter, blend the butter and dry ingredients together until you get a lumpy sand-like consistency. Set aside for later.
- When the batter is ready to be removed from the refrigerator, pre-heat the oven to 425F.
- Add the apricot pieces and sliced almonds to the batter and fold them in. Incorporate the apricots and almonds gently and with as few folds as possible.
- Divide the batter among the 6 cups ( roughly 1/4 heaping cup of batter per muffin cup). Sprinkle equal amounts of crumble over the batter and sprinkle a few almond slices over the top of the crumble.
- Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. Top them with a few apricot pieces and they are ready to be served.
- Store the muffins at room temperature in an airtight container. The are best served the same day.
