Name: Apricot-Vanilla Bean Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Unsalted butter - ½ cup; White sugar - 1 cup; Vanilla bean, split lengthwise and seeds scraped - 1 (7 inch); Eggs - 2 large; All-purpose flour - 3 cups; Baking powder - 1 tablespoon; Baking soda - ½ teaspoon; Salt - ¼ teaspoon; Buttermilk - 1 ½ cups; Finely chopped dried apricots - 1 cup; Coarse sugar - 3 tablespoons; Marzipan (almond paste) - 2 ounces; All-purpose flour - 1 tablespoon; Unsalted butter - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apricot-Vanilla Bean Muffins

1. Unsalted butter - ½ cup

2. White sugar - 1 cup

3. Vanilla bean, split lengthwise and seeds scraped - 1 (7 inch)

4. Eggs - 2 large

5. All-purpose flour - 3 cups

6. Baking powder - 1 tablespoon

7. Baking soda - ½ teaspoon

8. Salt - ¼ teaspoon

9. Buttermilk - 1 ½ cups

10. Finely chopped dried apricots - 1 cup

11. Coarse sugar - 3 tablespoons

12. Marzipan (almond paste) - 2 ounces

13. All-purpose flour - 1 tablespoon

14. Unsalted butter - 1 tablespoon

How to cook deliciously - Apricot-Vanilla Bean Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. Stage

Beat 1/2 cup butter in a large bowl with an electric mixer until creamy. Gradually add sugar and continue beating until mixture is light and fluffy. Stir in vanilla seeds. Beat in eggs one at a time, beating well after each addition, scraping down the sides of the bowl.

3. Stage

Sift 3 cups flour, baking power, baking soda, and salt together in a small bowl. Add flour mixture alternately with buttermilk to the batter, mixing just until blended. Fold in apricots.

4. Stage

Spoon batter into the prepared muffin cups and sprinkle each muffin with about 1/4 teaspoon coarse sugar.

5. Stage

Blend together marzipan, 1 tablespoon flour, and 1 tablespoon butter. Top each muffin with a dab of the mixture.

6. Stage

Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.