Vanilla Bean Muffins with Apricots Recipe
1/2 C. unsalted butter, room temperature
1 C. granulated sugar
1 vanilla bean, split lengthwise, OR 1 t. vanilla extract
2 large eggs
3 C. all-purpose flour
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/2 C. buttermilk
1 C. dried apricots, finely chopped
2 oz. almond paste
1/4 C. coarse sugar *see notes
1 T. all-purpose flour
1 T. unsalted butter, room temperature
Coat 12-cup muffin pan with cooking spray; set aside. Heat oven to 375°F.
In bowl of heavy-duty mixer, beat butter on medium speed until creamy. Add sugar gradually beat until light and fluffy, about 2 minutes. Scrape vanilla bean seeds into mixture and beat in briefly, or add extract if using. Add eggs, one at a time, beating well after each addition and scraping down bowl once or twice.
Stir together flour, baking powder, soda and salt. In alternating batches, add dry mixture and buttermilk to batter, beating just until blended. Stir in apricots. Divide batter among muffin cups.
Crumble almond paste in small mixing bowl. Add sugar, flour and butter, mixing to crumbly texture. Dot small amount on top of each muffin.
Bake muffins 25-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes before unmolding on wire rack.
Yield: 12 muffins
* Cook’s notes: Coarse sugar, also called decorating sugar, is sold in cake-decorating shops.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's