Dried Apricot Muffins

🧂 Ingredients

• 5 ¼ tablespoon Butter

  softened at room temperature
• ¼ cup Brown sugar
• Pinch Kosher salt
• Lemon zest

  from half a lemon
• 3 tablespoon Lemon juice
• 1 Egg
• 6.35 oz Cake flour
• 1 teaspoon Baking powder
• 5 teaspoon Milk
• 2 ½ tablespoon Butter
• 1 ½ tablespoon Brown sugar
• 3 ½ teaspoon Heavy cream
• 2 teaspoon Honey
• ¼ cup Dried apricots
• ½ cup Slivered almonds
• ¼ cup Dark chocolate

  melted for garnish

Instructions

• 1 Preheat the oven to 180 °C // 356 °F.
• 2 Line 6 molds of a muffin tray with paper cups and set aside.
• 3 Cream 5 ¼ tablespoon Butter, ¼ cup Brown sugar, and Pinch Kosher salt with a
  stand mixer fitted with a whisk attachment.
• 4 Add 3 tablespoon Lemon juice, 3 tablespoon Lemon juice, and 1 Egg.
• 5 Mix 6.35 oz Cake flour and 1 teaspoon Baking powder and add alternately with 5
  teaspoon Milk, by the spoonful.
• 6 Mix everything into a dough.
• 7 Divide the batter between the muffin tins using an egg scoop and pre-bake for 15
  minutes.
• 8 In the meantime, bring 3 ½ teaspoon Heavy cream, 2 ½ tablespoon Butter, 1 ½
  tablespoon Brown sugar, and 2 teaspoon Honey to the boil in a saucepan over
  medium heat and simmer for approx. 5 minutes.
• 9 Remove from the heat.
• 10 Cut ¼ cup Dried apricots into small pieces and add them to the prepared caramel,
  together with ½ cup Slivered almonds.
• 11 Remove the pre-baked muffins from the oven and spread 1 tablespoon of the almond
  and apricot caramel mixture on each muffin.
• 12 Bake on the middle shelf until golden brown (approx. 10 minutes).
• 13 In the meantime, melt ¼ cup Dark chocolate in a bain-marie and drizzle over the
  finished muffins after baking.

Nutrition Info