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Apricot Lemon Muffins | MomsTestKitchen.com | #TEArifficPairs #ad

Apricot Lemon Muffins

Servings 12 muffins

Ingredients
  

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.
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