Apricot Almond Streusel Muffins
Tender almond-scented muffins folded with fresh apricot chunks and crowned with a buttery toasted-almond streusel that shatters at the first bite.
MediumDifficulty20 minPrep22 minCook12 servingsServings290Calories
Steps
- Preheat the oven to 400°F (205°C) and line a 12-cup muffin tin with paper liners.
- Make the streusel: rub the flour, brown sugar, almonds, cinnamon and cold butter together with your fingertips until clumpy, then chill while you mix the batter.
- Whisk the flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the eggs, buttermilk, melted butter and almond extract until smooth.
- Pour the wet ingredients into the dry and fold with a spatula just until no dry streaks remain, about 12 turns.
- Fold in the diced apricots gently, taking care not to crush them.
- Divide the batter among the liners, filling each about three-quarters full, then squeeze the streusel into clumps and scatter it over the tops.
- Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the streusel is deep golden.
- Cool in the pan for 10 minutes, then transfer to a rack; serve warm or at room temperature.