Fresh Apricot Cornmeal Muffins
Golden, nubby cornmeal muffins with a faint honeyed sweetness and juicy pockets of fresh apricot, equally good buttered at breakfast or alongside a bowl of soup.
EasyDifficulty15 minPrep20 minCook12 servingsServings215Calories
Steps
- Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl.
- In another bowl, whisk the eggs, yogurt, honey, melted butter and lemon zest until evenly combined.
- Pour the wet mixture into the dry ingredients and fold just until combined; the batter will be thick.
- Fold in the apricot pieces with as few strokes as possible.
- Spoon the batter into the liners, mounding it slightly in the center of each cup.
- Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and the edges are golden.
- Let the muffins rest in the tin for 5 minutes, then cool on a wire rack.