Double Apricot Jam Muffins #MuffinMonday

These are called double apricot jam muffins because they have jam in the batter and a filling of jam as well. Full of flavor, with a tender crumb!

If you were reading this space last week, you know that I made a single jar of apricot jam from dried apricots. I was very pleased with how it turned out, using it as a glaze for my cheater pain aux raisin so I decided it would be a good idea to employ it in muffins as well. 

I brought some over to my neighbor and she was delighted, as were we. The muffins are sweet but not too sweet and the little spoon of jam in the middle is a nice surprise.

Double Apricot Jam Muffins

This recipe makes about 8 muffins when using silicone muffins cups. Your output may vary if your muffin cups are larger or smaller. No buttermilk? Add 1 1/2 teaspoons of lemon juice or white vinegar to your measuring cup then pour in the milk up to the 1/2 cup or 120ml line.  

Ingredients

1 1/4 cups or 156g flour

1/4 cup or 50g sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup or 120ml buttermilk

1 egg

1/4 cup or 60ml canola or other light oil

1/2 cup or 140g apricot jam, divided

Method

Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it with oil or butter or lining it with paper muffin cups. Or use silicone liners. Mine came from Crate & Barrel and were a gift from my daughter. I love them! 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 

In a smaller mixing bowl whisk the egg, buttermilk, oil and half of the apricot jam together. 

Pour the wet ingredients into the dry ingredient bowl. Fold to combine. Do not over mix.

Put about 1 1/2 -2 tablespoons or a scoop of the batter in each muffin cup. 

Divide the reserved apricot jam between the muffins. 

Top with the remaining batter, divided between the muffins. 

Bake the muffins in the preheated oven for 20-25 minutes or until golden and a wooden skewer comes out clean. 

Remove from the pan or silicone liners after they’ve cooled a few minutes and put them on a wire rack to cool completely before storing in an airtight container. 

Enjoy!

It's the last Monday in this short month of February so it's time for Muffin Monday! Check out the lovely muffins my blogger friends are sharing.

• Banana Buttermilk Muffins from Jolene’s Recipe Journal
• Double Apricot Jam Muffins from Food Lust People Love
• Ginger Lime Muffins from A Messy Kitchen
• Small Batch Sourdough Muffins studded with Chocolate Caramel from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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