Apricot Lemon Muffins #TEArifficPairs
I am a member of the Collective Bias® Social Fabric® Community. This #TEArifficPairs shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.
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
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
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.
CONNECT WITH LIPTON
FACEBOOK | TWITTER
this recipe may be showing off at any of these fabulous parties
Iced tea is my all time favorite!! And those muffins… yum. Apricot and lemon sounds so good paired together! Pinned!
These sound really good. I don’t make muffins enough, I’ll put this on my to make list!
Looks delicious, pinned !
These muffins look amazing, Jaime! And I love that you combined the apricot with lemon- yum! And I agree with you about the sweet iced tea- it goes with EVERYTHING! There is always a pitcher in our fridge too. 😉 Pinned!
These look so tasty!
These look amazing! I’ll admit, I just had an apricot for the first time the other week! I’m excited to try these
I’m a muffin hoarder… did you know that about me? Pass one over and nobody gets hurt…except for the muffin of course, but I’ll make his death as painless as possible 😉
Lol, have I ever told you how much I love your comments Becca?? I’ll gladly share all the muffins with you! 🙂
YAY! Love you, J <3
These look perfect for breakfast. And I totally agree with you about how perfect they are with iced tea!!