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Apricot Vanilla Bean Muffins

Source of Recipe


Unknown






List of Ingredients



• 1/2 cup unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
  
• 2 large eggs
  
• 3 cups all-purpose flour
  
• 1 Tbsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1-1/2 cups buttermilk
  
• 1 cup dried apricots, finely chopped
  
• *
  
• -- Topping --
  
• 2 ounces almond paste
  
• 1/4 cup coarse sugar
  
• 1 Tbsp all-purpose flour
  
• 1 Tbsp unsalted butter, at room temperature
  






Instructions



1. Spray a 12-cup muffin pan with cooking spray and set aside. Heat oven to 375 degrees.
   
   
2. In the bowl of a heavy-duty mixer, beat the butter on medium speed until creamy. Add sugar gradually and continue beating until light and fluffy, about 2 minutes. Scrape the vanilla bean seeds into the mixture and beat them in briefly, or add the extract if using. Add eggs one at a time, beating well after each addition and scraping down the bowl once or twice.
   
   
3. Stir together the flour, baking powder, soda, and salt. In alternating batches, add the flour mixture and the buttermilk to the batter, beating just until blended. Stir in the apricots. Divide the batter between the prepared muffin cups.
   
   
4. Prepare the topping by crumbling the almond paste in a small mixing bowl. Add sugar, flour, and butter, mixing to a crumbly texture. Dot a small amount on top of each muffin.
   
   
5. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
   
   Cool in the pan 5 minutes before unmolding onto a wire rack.
   
   Makes 12 muffins.