Almond-apricot muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 54) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • kaityblueeyes on February 05, 2023

    I really enjoyed with variation and so did everyone I shared it with! It was a unique combo (to me) that felt indulgent as well as nutritious at the same time. Definitely try it if you haven’t!

  • TrishaCP on July 15, 2018

    These are delicious. I really liked the generous amount of apricot in each muffin. This is my first time using the Flour muffin batter, and the yield is way off. I had 18 muffins instead of 12, and I used a standard sized muffin tin. Next time I will also added sliced almonds on top.

  • anya_sf on June 10, 2018

    I made my usual changes to the Flour muffin batter: make 1/2 recipe (in this case yielding 9 muffins), using 1 egg, white whole wheat flour, yogurt instead of creme fraiche, doubling the fruit. I topped the muffins with sliced almonds as well. I loved the combination of almond and apricot. I'd consider adding some orange zest or spice (cinnamon? cardamom?) next time.

  • Zosia on July 25, 2017

    Sour cream (in place of creme fraiche) and butter ensured that these were tender and moist but the wonderful flavour came from toasted almonds and a good amount of fresh apricot. Since I don't care for the aftertaste of almond extract, I used only half the quantity (and half vanilla) but would reduce that even further next time. I made the muffins smaller so my yield was 20 with a baking time of 23 minutes.

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