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.