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 Blueberry 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.

Pin these Double Apricot Muffins!

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Blood Orange Yogurt Muffins - Small Batch #MuffinMonday

These blood orange yogurt muffins are light and tender, full of flavor from the zest and juice of my favorite seasonal citrus, blood oranges.

It’s citrus season in the northern hemisphere and a variety of choices abound, from navels to tangerines, cara cara oranges and even pomelos, but until this week, nary a blood orange. 

I am a huge fan of store apps because they allow me to check prices and make my shopping list based on availability and best value. One finally came through for me when blood oranges showed up and, bonus, with a digital coupon! 

Blood Orange Yogurt Muffins

If you don’t have blood oranges, by all means make these muffins with whatever oranges, tangerines, etc. that you do have. 

Ingredients

For 6 muffins:

Grated zest and juice of 1 blood orange (about 2 tablespoons)

1/3 cup or 66g sugar

1 cup or 125g flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Good pinch salt

1/3 cup or 81g Greek yogurt

2 tablespoons milk

1 large egg, at room temperature

1/4 cup or 57g unsalted butter, melted and cooled, plus extra for greasing the pan

Optional topping:

2 tablespoons pearl sugar

2 teaspoons blood orange juice

Method

Preheat your oven to 350°F or 180°C.  Prepare your 6-cup muffin pan by buttering it or line it with paper liners.

Measure your sugar into a large mixing bowl. Zest your orange into the sugar then use a spoon to press the zest into the sugar to release the fragrant orange oil.

Add the flour, baking powder, baking soda and salt and whisk to combine.

Juice your orange.  

In another mixing bowl, whisk together the juice, yogurt, milk, egg and melted butter. Whisk till well combined.

Pour the wet ingredients into the dry ones.

Fold until just mixed through.

Divide the mixture between the muffin cups in your prepared pan.

I was trying to get a little of the blood orange color on the tops of the muffins so I quickly stirred 2 tablespoons of pearl sugar with 2 teaspoons blood orange juice and divided the pink sugar between the muffins. As you can see from the photos, the pink didn’t really show up but the pearl sugar does make a nice crunchy topping so, no regrets. 

Bake in your preheated oven for 20-25 minutes or until golden. 

Allow the muffins to cool for a few minutes then remove the muffins to a wire rack to cool completely.  

Enjoy! 

It’s the last Monday of the month, which means it’s Muffin Monday time! Check out all the lovely muffins my blogger friends are sharing today!

• Blood Orange Yogurt Muffins from Food Lust People Love
• Dried Cherry Oatmeal Muffins from Jolene's Recipe Journal
• Sourdough Cornbread Muffins from Karen's Kitchen Stories
• Spiced Cocoa Muffins from A Messy Kitchen

#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.

Pin these Blood Orange Yogurt Muffins!

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Sprouted Spelt Banana Walnut Muffins #BreadBakers

Made with one of the ancient grains, these sprouted spelt banana walnut muffins have a wonderful nutty flavor and a mellow sweetness from the banana and brown sugar. 

Hard to believe but my fellow Bread Bakers and I have been baking together once a month for more than 10 years! We’ve lost some members and gained others over the years but I love their enthusiasm each December when I ask for hosts and themes for the new year. 

To take the pressure off, I usually volunteer for January and so it is this year as well. I chose ancient grains as our main ingredient because we hadn’t used them as a group since January 2016. Seemed about time to revisit that theme! 

Sprouted Spelt Banana Muffins - Small Batch

This recipe makes six normal sized muffins but it is easily doubled if you need a full batch of 12. Right at the end, I decided to fold in some chopped walnuts so I was going to make those optional but they were such a good addition that I changed the name of my muffins!

Ingredients

1 cup or 120g sprouted spelt flour

1/3 cup, packed, or 66g brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup or 60ml milk

1/4 cup or 60ml canola or other light oil, plus extra for the pan

1 very overripe banana (mine weighed 92g without peel)

1 large egg

1/4 cup or 28g chopped walnut halves, plus six more to top, if desired.

Method

Preheat the oven to 400°F or 200°C. Prepare your six-cup muffin pan by brushing it will a little canola oil. 

In a large mixing bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.

In another bowl, add the banana, milk, oil and egg. Mash the banana with a fork. Then use the fork to mix the four together thoroughly. 

Pour the wet ingredients into the dry ingredient bowl. Fold until well combined. 

Add the chopped walnuts and fold again until combined.

Spoon the batter equally into the 6 muffin cups. Top each with a single walnut half, if using. Set a timer for five minutes and leave the muffin pan to rest on the counter. 

Bake for 5 minutes in your preheated oven then decrease the oven temperature to 350°F or 180°C WITHOUT opening the oven door, and bake for 15-18 minutes more until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.

Let cool for a few minutes then remove to the wire rack to cool completely. 

Enjoy!

It’s the second Tuesday of the month so that means it’s Bread Baker time. As I mentioned above, this month I’m hosting and I’ve chosen ancient grains as our theme. Check out the breads with ancient grains my fellow bloggers are sharing below.

• Bajri Tilachi Bhakri from Sneha's Recipe
• Banana Millet Bread from The Wimpy Vegetarian
• Banana Oat Pancakes from A Day in the Life on the Farm
• Khapli Wheat Roti from Cook with Renu
• Milled Ancient Multigrain Bread from A Messy Kitchen
• Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
• Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
• Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
• Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Sprouted Spelt Banana Walnut Muffins! 

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Amarena Cherry Lemon Muffins #MuffinMonday

Made with delicious Amarena wild cherries and their syrup, these fluffy cherry lemon muffins are perfect for snack or teatime. 

I'm guessing that most of you aren't cherry snobs because nor was I until just a few short weeks ago! A maraschino cherry was a maraschino cherry. Red, bright and sweet. 

But then I learned about Luxardo cherries and had to buy some. Guys, they are a world apart from the jarred cherries we can buy in a grocery store with a price tag to match. Enter the Amarena cherries at Costco! They are also more expensive than grocery store maraschinos but they come in a very large jar making them much cheaper than Luxardos. 

And, to make cherry buying decisions even easier, when I did just a little research, their reviews online are better too. We did a taste test and the Amarenas slightly outdid the Luxardos. 

Amarena Cherry Lemon Muffins

If you don't have fancy cherries though, by all means use the grocery store maraschinos. Lemon and cherries are a great combination. This recipe makes about 16 regular muffins.

Ingredients

2 cups or 250g flour

1/3 cup or 66g sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 small lemon (for zest and 4 teaspoons juice)

2 eggs

1/2 cup or 120ml milk

1/3 cup or 75ml canola or other light oil

1/4 cup Amarena cherry syrup, plus extra to brush on, if desired

5 2/3 oz or 142g Amarena cherries (about 3/4 cup once halved)

Method

Preheat your oven to 350°F or 180°C.  Butter or grease your muffin pans or line them with paper liners.

Add the flour, sugar, baking powder, baking soda and salt into a large mixing bowl.

Grate in the lemon zest and mix.

Juice your lemon. Halve your cherries and set 16 pieces aside for topping the muffins.

Put the bigger pile of cut cherries in the flour mixture and toss well to cover.

In another smaller bowl, whisk together the eggs, milk, oil, cherry syrup and lemon syrup.

Pour the wet ingredients into the dry ones and fold until just mixed through.

Divide the mixture between the muffin cups in pan.  Top with reserved cherry halves.

Bake in your preheated oven for 20-25 minutes or until golden. Allow them to cool for a few minutes then remove the muffins to a wire rack to cool completely.

Brush on a little extra cherry syrup, if desired. 

Enjoy!

It's the last Monday of the month so that means it's time for Muffin Monday! Many thanks to Karen of Karen's Kitchen Stories who stepped up and created this link list. Check out all the great muffin recipes we have for you today! 

• Amarena Cherry Lemon Muffins from Food Lust People Love
• Cranberry Eggnog Muffins from Jolene's Recipe Journal
• Honey Corn Muffins from Karen's Kitchen Stories
• Orange and Pear Muffins from A Day in the Life on the Farm
• Orange Poppy Seed Mini Muffins from A Messy Kitchen
• Sourdough Cranberry Banana Muffins from Zesty South Indian Kitchen

#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.

Pin these Amarena Cherry Lemon Muffins!

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