Apricot Almond Muffins (Vegan) (Edit recipe)

8 recipes
|
1 follower

These jumbo muffins are a tasty treat, perfect for breakfast, brunch, or a satisfying snack. They’re loaded with juicy apricots, crunchy sliced almonds, and a warm hint of cinnamon, then finished with a sweet, crisp crumble made with more almonds and a touch of cinnamon. The batter is quick and easy to make, and can be prepared ahead, stored in the fridge, and baked fresh the next morning.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

32 minutes

INGREDIENTS

20

Serves: 6

Ingredients

Muffin

10 Tbsp Plant-Based Butter, - melted (Earth Balance Vegan Buttery Sticks)
10 Tbsp Almond Milk Yogurt, - room temperature (Silk Vanilla Almond Milk Yogurt)
10 Tbsp Almond Milk, - room temperature ( any plant-based milk will work, I used oat milk)
226 grams All Purpose Flour, (1 3/4 cup + 2 tbsp)
2 tsp Baking Powder
.5 tsp Baking Soda
1 tsp Lemon Juice, (or apple cider vinegar)
14 Tbsp Cane Sugar, (Zulka Pure Cane Sugar)
1.33 Tbsp Vanilla Extract
.25 tsp Almond Extract
1 tsp Cinnamon, Ground
100 grams Apricots, Dried, (cut into 1/8 and 1/4 inch pieces)
.75 cup Almonds, Sliced

Crumble

4 Tbsp All Purpose Flour
2 Tbsp Cane Sugar, (Zulka Pure Cane Sugar)
2 Tbsp Plant-Based Butter, - cold and cubed (Earth Balance Vegan Buttery Sticks)
.25 tsp Cinnamon, Ground
2 Tbsp Almonds, Sliced

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the apricots into ⅛ to ¼ inch pieces, place them in a small dish. Add enough hot water to cover them and allow them to soak for 10 minutes. Once done soaking, drain them and set them aside.
Add the flour, baking soda, baking powder, and cinnamon to a small bowl; whisk to combine and set the bowl aside.
Add the sugar, melted butter, milk, yogurt, lemon juice, almond extract, and vanilla extract to a medium bowl. Whisk to combine – about 30 seconds. Add the dry ingredients to the wet ingredients, whisking just long enough to incorporate the flour.
Cover the batter and place it in the refrigerator for 30 minutes.
While the batter is resting in the refrigerator, the crumble can be prepared, and the muffin tin can be prepped.
Line a 6-cup jumbo muffin tin with liners or parchment paper.
To prepare the crumble, add the flour, sugar, and cinnamon to a small bowl; whisk to combine. Add the cold cubed butter to the dry ingredients. Using a fork or pastry cutter, blend the butter and dry ingredients together until you get a lumpy sand-like consistency. Set aside for later.
When the batter is ready to be removed from the refrigerator, pre-heat the oven to 425F.
Add the apricot pieces and sliced almonds to the batter, folding them in. Incorporate the apricots and almonds gently and with as few folds as possible.
Divide the batter among the 6 cups (roughly 1/4 heaping cup of batter per muffin cup). Sprinkle equal amounts of crumble over the batter and sprinkle a few almond slices over the top of the crumble.
Bake the muffins at 425F for 8 minutes. Decrease the oven temperature (do not open the oven door) to 375F and bake for another 20 to 25 minutes. The tops should be starting to brown and a toothpick inserted should come out clean.
Once out of the oven, let the muffins rest in the pan for 5 minutes and then transfer them to a cooling rack. Top them with a few apricot pieces and they are ready to be served.
Store the muffins at room temperature in an airtight container. The are best served the same day.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	570
Fat:	29 g
Carbohydrates:	68 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	389 mg
Fiber:	4 g
Sugars:	42 g
Sugar Alcohol:	0 g
Calculated per serving.