Muffins are one of my favorite breakfast treats. They are so versatile as they can be sweet or savory, filled with fruits, nuts, vegetables, or even chocolate. I will bake up a batch with whatever ingredients I have on hand and the sweet smell of them baking with wake the rest of the house. Any leftover muffins make for afternoon snacks (perfect with a cup of tea) or week day breakfasts on the go.
This recipe is adapted from Boston’s Flour Bakery. I’ve substituted Greek yogurt for the creme fresh the original recipe calls for since I can easily find it in just about every market and grocery store here in Albania. The add-ins represent the best of our seasonal fruits and the I’ve added almonds for crunch (and because I have a five-pound page that I need to use up before we move!). I brought these muffins along when we were weekend house guests and they proved to be a hit. Enjoy!
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon salt
1 egg yolk
1 1/3 cup sugar
1/2 cup melted butter
1 cup milk, at room temperature
1 cup Greek yogurt, at room temperature
2 teaspoons almond extract
3/4 cup fresh apricots, pitted and diced
3/4 cup fresh cherries, pitted and diced
1/2 cup slivered almonds (optional)
Ground nutmeg (optional)
- Preheat an oven to 350 degrees. Generously grease a 12-cup muffin tin. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, combine the sugar, eggs, egg yolk, and melted butter. Gradually stir in the milk, Greek yogurt, and almond extract.
- Carefully pour the wet ingredients into the flour mixture and stir until just combined.
- Fold in the apricots, cherries, and almonds (if using). Be careful as to not crush the fruit. The batter will be thick and lumpy.
- Evenly divide the batter between the prepared muffin cups. The cups should be very full. Sprinkle the muffin tops with the nutmeg.
- Bake for 30-40 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and allow to cool for 10 minutes before removing from the pans.
The muffins taste best when they are eaten immediately or they can be stored in an airtight container for up to three days. Refresh them in a 300 degree oven for 5 minutes before serving.
Yields: 12 large muffins