Apricot Almond Muffins (Vegan)
A moist and fluffy jumbo muffin overflowing with the wonderful flavors of apricots, almonds, and cinnamon. A delicious and simple recipe that's dairy and egg-free.
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.