Coffee muffins with apricots

Ingredients

Muffins

3 eggs (3 pc)
100 grams (7 tablespoons) butter
330 grams (2 3/4 cups) flour
130 grams (2/3 cup) brown sugar
250 grams (9 ounces) fresh apricots
3 tablespoons instant coffee
16 grams (4 teaspoons) baking powder
100 grams (1/2 cup) milk

Equipment

Muffin Tins with Paper Liners
Make sure to use quality muffin tins and line them well with paper liners to prevent sticking.
Electric Mixer
An electric mixer will make whipping the butter and sugar much easier and more efficient.
Mixing Bowls
Use multiple bowls to keep your dry and wet ingredients separately until combined.
Sifter
A sifter is essential to aerate your flour and baking powder for a lighter muffin texture.
Scale
For accurate measurements, especially when baking, a scale is indispensable.
Spatula
A silicone spatula helps in mixing the batter without overworking it.

Instructions

Step 1

1. Prepare the batter: In a mixing bowl, whip the butter and brown sugar together until they form a light, fluffy foam. It's essential to cream the butter and sugar well to incorporate air into the mixture, giving the muffins a light texture.

Step 2

2. Add the eggs: Break the eggs one at a time into the bowl, whipping thoroughly with a mixer for a couple of minutes after each addition. Ensure each egg is fully integrated before adding the next to maintain the batter's smoothness.

Step 3

3. Prepare the coffee: Heat the milk and dissolve the instant coffee in it; allow it to cool to room temperature. Use freshly brewed coffee for a richer flavor if preferred.

Step 4

4. Mix the dry ingredients: Sift together the flour and baking powder, then mix thoroughly. Sifting helps to aerate the flour and combine the baking powder evenly.

Step 5

5. Prepare the apricots: Wash, dry, and cut the fresh apricots into small cubes. Ensure the apricots are ripe yet firm for the best texture in the muffins.

Step 6

6. Combine coffee and batter: Add the cooled coffee milk mixture to the batter and mix well. Mix gently to keep the batter light and airy.

Step 7

7. Add the dry ingredients: Gradually add the flour and baking powder mixture, using a spatula or spoon to mix until smooth. Avoid overmixing to prevent tough muffins.

Step 8

8. Incorporate the apricots: Fold in 3/4 of the diced apricots gently. Folding incorporates the fruit without crushing it.

Step 9

9. Fill the muffin cups: Spoon the finished batter into muffin cups, filling each about 3/4 full. Top with the remaining chopped apricots. Using a scoop helps achieve consistent muffin sizes.

Step 10

10. Bake the muffins: Preheat the oven to 345°F (175°C) and bake the muffins for 30-40 minutes. Check with a toothpick: if it comes out clean, the muffins are done. Adjust baking time as needed based on your oven.

Servings

🧁 Serving Suggestions: Serve these tantalizing Coffee Apricot Muffins warm out of the oven, slathered with a touch of butter, for an irresistible morning treat. They also pair beautifully with a dollop of whipped cream or a drizzle of honey 🍯. For an elegant presentation, dust them with some powdered sugar, and garnish with a slice of fresh apricot 🥂. You can also create a delightful muffin platter for brunch with these muffins standing out amidst other pastries—pure joy!

Variations

🌱 Gluten-Free Variation: Swap out the flour for a gluten-free baking blend (ensure it contains xanthan gum for stability). Be sure to check that your baking powder is also gluten-free to avoid any sneaky gluten sources.

🌱 Vegan Variation: Replace the butter with a plant-based alternative like coconut oil or a butter substitute, and use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) instead of regular eggs. Opt for almond milk or any other plant-based milk as a substitute for cow’s milk.

Faq

Why do my muffins stick to the paper liners?
Ensure you're using quality liners and spraying them lightly with non-stick spray can help. Also, avoid overbaking, which can cause sticking.
Can I use dried apricots instead of fresh?
Yes, you can! Just make sure to soak them in warm water for 10 minutes to rehydrate them before chopping and adding to the batter.
How can I make my muffins rise higher?
Make sure not to over-mix the batter, and bake them initially at a higher temperature of 400°F for 5 minutes, then lower it to the actual baking temperature.
What’s the best way to store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to a month for longer storage.
Can I use whole wheat flour instead of all-purpose?
Yes, but it will change the texture and make them denser. A good tip is to use 50% whole wheat flour and 50% all-purpose flour to maintain a light texture.
Why is sifting the flour important?
Sifting helps aerate the flour and ensure even distribution of the baking powder, which is crucial for a consistent rise and fluffy texture.