Corn And Apricot Muffins With Orange Essence

Submitted by: admin on April 2, 2020

Makes 12 Muffins

Ingredients

TOPPING
2⁄3 cup granulated sugar
1-1⁄2 teaspoons grated orange zest
MUFFINS
1-1⁄2 cups (8 ounces) dried apricots
1⁄2 teaspoon grated orange zest plus 2⁄3 cup juice (2 oranges)
2 cups (10 ounces) all-purpose flour
1 cup (5 ounces) stone-ground cornmeal
1-1⁄2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
2 large eggs
1⁄2 cup (3-1⁄2 ounces) granulated sugar
1⁄4 cup packed (1-3⁄4 ounces) dark brown sugar
8 tablespoons unsalted butter, melted and cooled
3⁄4 cup sour cream
1⁄2 cup whole milk

Instructions

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray.
  2. FOR THE TOPPING: In food processor, process sugar and orange zest until pale orange, about 10 seconds. Transfer to small bowl and set aside.
  3. FOR THE MUFFINS: Pulse apricots in food processor until chopped fine, about 10 pulses. Transfer to medium bowl, add orange juice, cover, and microwave until simmering, about 1 minute. Let apricots stand, covered, until softened and plump, about 5 minutes. Strain apricots; discard juice.
  4. Whisk flour, cornmeal, baking powder, baking soda, and salt together in medium bowl. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add granulated sugar and brown sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add 6 tablespoons sour cream and 1⁄4 cup milk and whisk to combine, then whisk in remaining 6 tablespoons sour cream and remaining 1⁄4 cup milk until combined. Stir in orange zest and strained apricots.
  5. Add wet ingredients to dry ingredients and mix gently with rubber spatula until batter is just combined and evenly moistened (do not overmix). Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups, dropping batter to form mounds (do not level or flatten batter). Sprinkle each muffin with orange-sugar topping.
  6. Bake until muffins are light golden brown and toothpick inserted in center of muffin comes out clean, about 18 minutes, rotating muffing tin halfway through baking. Let muffins cool in tin for 10 minutes; serve warm.

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