Apricot Lemon Muffins #TEArifficPairs

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So you know how most people start their days off with a hot cup of coffee? Well, I guess it’s my Southern roots coming through, but I just can’t really get my day started without a tall glass of iced cold sweet tea. That’s my morning cup of java.

For me, a good glass of sweet tea goes with anything. Biscuits & gravy, bacon & eggs, fried chicken or even fruit, it’s always going to be my drink of choice.

So this morning I decided I would get up & actually make a good breakfast for the family & since the Princess is enjoying muffins right now, that’s the way I decided to go. So I was getting ready to cook & getting ready to brew myself a pitcher of tea when I realized that I was all out!! This is pretty much a sin in my home & causes my entire world to stop rotating.

This crisis translated to an early morning run to Walmart to grab another box of my favorite Lipton Fresh Brewed Iced Tea. I love their cold brew option but I typically go with their 100% Natural Iced Tea.

So, tea is bought, crisis is averted & I can get back to making some breakfast! These simple Apricot Lemon Muffins were a perfect summer treat, light with just a perfect hint of lemon to compliment the iced tea.

It doesn’t get much better than a nice Sunday morning outiside on the patio with a fresh glass of sweet tea & a good breakfast!

Apricot Lemon Muffins

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Servings 12 muffins

Ingredients

  

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for the muffins:

• 1 cup sugar
• 2 & 1/2 cups all purpose flour
• 2 & 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 4 tablespoons butter melted & slightly cooled
• 1/4 cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon fresh lemon juice
• 1/3 cup apricot preserves

for the brown sugar topping:

• 2 tablespoons melted butter slightly cooled
• 2 tablespoons all-purpose flour
• 4 tablespoons dark brown sugar
• 1/2 teaspoon fresh lemon juice

Instructions

 

for the brown sugar topping:

• Mix all ingredients in a small bowl until combined - should be a thick liquid. Set aside.

for the muffins:

• Preheat the oven to 425 degrees and place a rack on the upper center position. Spray a muffin tin with non-stick spray or line with paper liners.
• In a small bowl, combine the flour, baking powder, and salt together. Set aside.
• In a the bowl of your stand mixer, using the whisk attachment, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the melted butter and the oil, while continuing to whisk. Add the buttermilk, vanilla & lemon juice and whisk until combined.
• Remove the bowl from your stand mixer & add the dry ingredients & apricot preserves to the egg mixture. Gently fold the ingredients to combine; being sure not to over mix - the batter will still be lumpy.
• Completely fill all twelve spots of the muffin tin.
• Top each muffin with a small amount of the brown sugar topping & gently spread across the top of the muffin batter, similar to an icing.
• Bake the muffins for about 15 - 18 minutes, rotating the pan half way through & watching to make sure the brown sugar doesn't burn. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack.
• Can be served warm or room temperature.

Tried this recipe?Let us know how it was!

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