Apricot Muffins with Crumb Topping
Apricot muffins with crumb topping are a recipe featuring fresh ingredients from the muffin category. Try this and other recipes from Spoonsparrow!
Ingredients
- paper baking sheet
- 260 g flour
- 2.5 tsp baking powder
- 0.5 tsp Baking soda
- 2 tsp Cinnamon
- 200 g diced canned apricots (well drained)
- 1 egg
- 125 g sugar
- 80 ml plant oil
- 1 Tbsp vanilla sugar
- 250 ml buttermilk
- 50 g flour
- 30 g Ground Almonds
- 75 g sugar
- 1 tsp cinnamon
- 90 g softened butter
- 50 g almond flakes
Instructions
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1.
Line the depressions of the muffin tin with paper liners. Preheat the oven to 180°C fan‑fry. In a bowl whisk together the flour, baking powder, baking soda, cinnamon and apricots. In another bowl beat the egg, sugar, oil, vanilla sugar and buttermilk, then combine with the dry ingredients and mix just until moistened.
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2.
For the crumb topping, rub all ingredients together by hand to form crumbs. Spoon the batter into the muffin tin cavities and sprinkle with crumbs and almonds. Bake in the preheated oven for about 30 minutes until golden yellow. Let the muffins rest on the tin for 5 minutes, then remove from liners and cool completely.
